Holiday Edition: Five Spice Pumpkin Orange Bundt Cake + Orange Anise Icing

IMG_8105

The holidays beckon for sweets and although I love pies, I like how bundt cakes are traditional and make a regular dessert more special. The decorative look reminds me of wreaths and rings and all things festive.

IMG_7879

This recipe is very versatile and a good guide for whatever flavors you want to impart. It is lovely on its own or enhanced with some honey, glaze, icing, maple syrup, or fruit jam.

IMG_7889

I used whole wheat pastry flour, less oil than most cakes, lots of warm spices, and complimentary orange zest which brightens it all up.

IMG_7890

The pan was lightly greased with coconut oil which is so easy to use in its current solid form on these cooler days.

IMG_7888

The texture was….perfect. I think what I like best about bundt cakes is that nearly the whole surface area has that soft, browned crust. The bottom of a cake has always been my favorite.

IMG_7892

Moist and soft but easy to slice, this cake has all the characteristics you would want.

IMG_7891

My son had an extra dusting of cinnamon and some orange slices with his slice.

IMG_7883

My daughter loved maple syrup + pecans.

IMG_7881

And me? Local honey all the way.

IMG_7880

Five Spice Pumpkin Orange Bundt Cake

Charlotte Veggie

DF, NF

 

Ingredients:

1/4 cup olive oil

1/4 cup apple sauce

1 can pumpkin puree

1 1/2 cups unsweetened vanilla almond milk

2 tbsp apple cider vinegar

1 tsp vanilla extract

1 cup sugar (coconut or cane or granulated)

Zest of 1 orange

3 cups whole wheat pastry flour

2 tsp baking soda

1 tbsp cinnamon

1/4 tsp each: ground cardamom, ginger, cloves, nutmeg  (can omit any of these if you prefer or don’t have)

1/4 tsp salt

 

Directions:

Preheat oven to 350 degrees.

Mix together sugar and all of the wet ingredients in a large bowl.

Sift in dry ingredients. I use a mesh strainer.

Stir with a rubber spatula until well incorporated but do not over mix past that point.

Bake for 1 hour and allow to cool for 15 minutes before inverting pan.

Serve as is, with below icing, with fruit, nuts, drizzle of maple syrup, or honey.

 

Orange Anise Icing

Whisk or blend the following together with an electric hand or stand mixer:

1.5 cups powdered sugar

Pinch of salt

Juice of 1 orange plus 1 tsp orange zest

2 tbsp any dairy or nondairy milk

1/2 tsp anise extract

IMG_7882

{ 0 comments… add one }

Leave a Comment

Recent Posts…

Piperi

Piperi

Piperi is a counter service setting but features a variety of Mediterranean cuisine. Everything is fresh and they proudly do not even have a freezer on site. They only use olive oil. They use humanely raised, antibiotic & hormone free chicken with no animal byproducts and it is their preference with the meat too but [...]

{ 2 comments }
Cleansing Smoothie

Cleansing Smoothie

Given it is a holiday weekend, I thought I would provide you with a quick smoothie idea which can healthily curb your appetite while providing oodles of nutrients and some hydration before you partake in celebrating the 4th of July OR so you can start your morning off with it. Basically, this smoothie can either [...]

{ 2 comments }
Simple Asian Dinner: Crusted Tofu, Fresh Spring Rolls, Citrus Nut Chutney

Simple Asian Dinner: Crusted Tofu, Fresh Spring Rolls, Citrus Nut Chutney

This is a mega post showing you a complete meal with Asian flair. We all really enjoyed this light dinner yesteray on a beautiful, sunny day in Charlotte. Fall and Spring really are the best here.  Lately it feels like sun and rain are alternating everyday! I made a baked, breaded tofu with the easiest batter, [...]

{ 0 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie