This Vegan Chocolate Candy Cane Bundt Cake was prepared using two basic recipes from my culinary school teacher and baking mentor Chef Fran Costigan. The base is a Big Orange Bundt Cake from her book “More Great Good Dairy Free Desserts” which is then covered with a Chocolate Orange Glaze and topped with Crushed Peppermint Candy Cane for a final twist. The recipe for the chocolate glaze can be found in Chef Costigan’s second book “Vegan Chocolate Unapologetically Luscious and decadent dairy-free desserts“. If you are a chocoholic ( vegan or non-vegan) you MUST have this book!
I came across these recipes while I was attending the Essential Vegan Dessert Course at Rouxbe Cooking School last year. Check out my Vegan Desserts Graduation post.
Since then, I’ve prepared this Bundt at least 3 dozen times. No exaggeration here! I might as well change the name of my blog to:
sunshineandBUNDTCAKE!
I make this recipe every time I go to a party or have family and friends over. It always delivers – great flavor profile and texture, not too sweet nor heavy – just perfect! What I like most about this Big Orange Bundt Cake is that I can easily transform it into an extraordinary dessert by using different glazes and toppings.
This is my Double Orange Bundt Cake, using the recipe for the Big Orange Bundt and an Orange Tofu Cream sauce. I prepared this for my daughter’s piano recital.
This is my Double Chocolate Coconut Bundt Cake, made with an Big Orange Bundt + shredded coconut + Coconut Chocolate Ganache. Two very different Bundt cakes. I prepared this for a yoga retreat.
And finally my Vegan Chocolate Candy Cane Bundt Cake which I made for three different Christmas parties in the last two weeks. This was a total hit!
Vegan Chocolate Candy Cane Bundt
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups unbleached white flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup light natural cane sugar
- 1/4 cup dark whole cane sugar
- 2/3 cup canola oil
- 1 cup orange juice
- 1 cup soy milk or rice milk
- 2 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon orange extract
- 3 tablespoon finely grated orange zest
Chocolate Orange Glaze
- 2 large organic oranges finely grated zest
- 1/2 cup freshly squeezed orange juice strained
- 10 oz dark chocolate ( 70-72%) finely chopped
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
Big Orange Bundt Cake
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Position a rack in the middle of the oven and preheat at 350 degrees. Oil a 10-12 cup Bundt pan throughly.
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Place a wire mesh strainer over a medium bowl. Add the pasty flour, white flour, baking soda, salt, baking powder, sugar and dark whole cane sugar to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a whisk until the batter is smooth.
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Pour the batter evenly into the prepared Bundt pan. The pan will be two-thirds full ( If you have more batter than that, perhaps a cup or so, bake it in one or two 1 cup baking ramekins). Smooth the top of the batter with a small spatula. Rotate the Bundt pan to level the batter, and tap it lightly on the counter to eliminate air bubbles.
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Bake for 45-55 minutes until the cake is golden and springs back near firm at the center when touched lightly. A tester inserted in a few spots near the center of the cake should come out clean or with only a few moist crumbs.
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Remove the cake from the oven and cool in the pan on a rack for 15 minutes. Place another wire rack on top of the cake and turn the pan upside down. Shake the pan gently to release the cake. Cool the cake completely before applying the glaze.
Orange Chocolate Glaze
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Combine the zest, orange juice and chocolate in a small saucepan. Cook over the lowest heat until the chocolate begins to melt.
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Remove from the heat and stir untl the chocolate is completely melted and the glaze is smooth.
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Stir in the olive oil, vanilla and salt into the glaze, Pour into a bowl and allow the glaze to thicken at room temperature for 20 to 25 minute or until the glaze has set enough to coat a spoon thickly. Stir a few times before using.
Finishing up the Bundt
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Pour the glaze slowly over the cake.
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Sprinkle the top with crushed peppermint candy cane.
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Refrigerate until ready to serve.
I hope you enjoy this recipe as much as I do. Thank you Chef Fran Costigan for your wonderful guidance and mouth watering recipes.
More about Fran Costigan
She is a chef, cookbook author and director of Vegan Baking and Pastry at Rouxbe cooking school. She is internationally renowned as the authority on vegan desserts. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran’s vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. Follow her on Facebook at Fran Costigan Vegan Pastry Chef or Instagram: https://www.instagram.com/goodcakesfran/
