Despite all of the sugar I’ve been posting about lately, I actually don’t have much of a sweet tooth. I’ll have a bite of something sweet, enjoy it, and then be done. I’ll make a batch of cookies, eat one, and then give the rest away. I absolutely love to bake, but I’m not really into eating the stuff. However, this cake? This cake was a problem. I kept sneaking bites from the fridge — it was calling out to me. When I have trouble resisting a dessert, that means it is good.
This cake is moist, not overwhelmingly sweet (giving you the perfect excuse to eat it for breakfast!), orangey, and delicious. And, since it’s made with whole wheat flour, it’s practically health food! You need it in your life. Trust me on this one.
Whole Wheat Orange Bundt Cake (Adapted from VegKitchen)
- 3 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2/3 cup canola oil
- 2 cups orange juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon orange extract
Preheat oven to 350F. Oil and flour a 12-cup bundt pan very thoroughly. I repeat: oil and flour. I only oiled the pan the first time I made this cake, and it broke into a million pieces when I tried to flip it out. More on that mini-disaster later.
Sift together the dry ingredients over a large bowl. Whisk to combine. Stir together the wet ingredients in a separate bowl, and pour the wet mixture into the dry. Whisk just to combine, being careful not to overmix. (And be super careful not to drop your camera into the bowl while clumsily trying to get an action shot.)
Pour the batter into the prepared bundt pan and tap it on the counter a couple times to get rid of the air bubbles.
Bake on the middle oven rack for about 45 minutes, or until the cake is light golden brown and a tester comes out mostly clean. It was perfect at exactly 45 minutes in my oven.
Cool completely in the pan before flipping onto a wire rack. Pray to the cake gods that it comes out in one piece. If your pan was floured well enough and the cake is completely cool, it should come out easily. Rejoice! Otherwise, well, follow my lead and turn your giant bowl of crumbs into a small army of cake balls.
For the cake that did turn out, I made a simple glaze out of powdered sugar and orange juice. A drizzle of chocolate ganache would be fabulous on this cake, too. That’s probably what I’ll do next time. Bundt cakes are great in that they look sophisticated without any complicated decorations. I don’t like buttercream, so maybe I should just start making all my cakes in bundt form.
Whoever invented cake balls was a genius. I seem to spend a lot of my kitchen time doing damage control, so I appreciate ideas for turning failures into successes. Sometimes cakes just don’t turn out, and cake balls save the day every time. Often, they even end up being more impressive than than the original cake ever would have been. I love that.
Most cake ball “recipes” will tell you to add a can of frosting to the cake crumbs to make everything stick together. I guess that makes sense if you have a ridiculously dry cake, but I’ve never had to add extra moisture. I just clump the crumbs together and roll into balls (a 1-inch cookie scoop works great for this!). Refrigerate. Dip in melted chocolate. Laugh when everyone raves and begs for the recipe.
The cake that became these balls had chocolate chips in it (but was otherwise the same as the above recipe), so there’s all kinds of chocolate going on here. Chocolate, good. Broken cake, bad. Chocolate covered broken cake, very good.
(And yes, those are vegan chocolate sprinkles! I found them during my great vegan sprinkle hunt. Awesome! I’m amassing quite the collection. What else can I put sprinkles on?! How about broccoli? Tofu. Healthy foods, healthy foods, healthy foods…)