This holiday season, I wanted to try my hand at something a bit more "outside of the box" as far as desserts go, and started brainstorming something featuring the flavors of a cloved orange. Meghan suggested baby Bundts and I knew it would be a perfect fit. Add some delicious orange liqueur to the mix and your office party will be hopping in no time!
¾ C. pecans
3 C. flour (GF option here)
1 T. grated orange zest
1 t. baking soda
2 t. ground cinnamon
½ t. ground ginger
½ t. ground nutmeg
½ t. ground clove
1 t. salt
½ C. coconut oil
½ C. dairy-free butter or margarine
2 ½ C. granulated sugar
1 C. + 5 T. flax gel (recipe here)
½ nut milk + 2 t. apple cider vinegar
1/3 C. orange juice
¼ C. orange juice
¼ C. Grand Marnier liqueur
1 C. or more powdered sugar
Prep time: 20-30min
Cook time: 40-60min
Yield: 1 large bundt or up to 12 baby bundts
-Preheat oven to 350°F.
-Coat the inside of a large Bundt pan or 1-2 baby Bundt forms with warm or melted coconut oil, then dust with flour.
-Finely chop the pecans, then combine with the dry ingredients (minus the sugar) in a bowl and set aside.
-In a stand mixer, combine coconut oil, butter and sugar for 3-4 min or until fluffy. Add flax gel ~3 T. (the size of a large egg) at a time, beating well after each.
-Add the orange juice and combine.
-Combine the nut milk and vinegar in a measuring cup.
-Add 1/3 of the mixed dry ingredients to the mixer and combine, then add ½ of the buttermilk and combine. Repeat this step again, then end with the final third of the dry ingredients. Be careful not to overmix or the batter will have trouble rising.
-Pour into the prepared Bundt pan or forms and bake 40-60min or until golden brown and a toothpick inserted near the center of the cake comes away clean; the smaller Bundt forms will take less time than a full Bundt pan, so plan your bake times accordingly.
-Remove from the oven and let cool in the pan or forms for ~30 minutes, then invert onto a wire rack to finish cooling.
-Combine the orange juice and liqueur in a bowl, then whisk in the powdered sugar in ¼ C. increments. Add up to an additional ¼ C. if the glaze is too thin.
-Once the cake or cakes are almost fully cooled, transfer to a lipped plate and drizzle evenly with the glaze. More chopped pecans can be sprinkled over the glaze, or the cake/cakes can be topped with candied orange peel. For a more “adult” cake, place on a plate with a deeper lip and soak the base of the cake with an additional ¼-½ C. liqueur before glazing.