Eggless Orange Spice Bundt Cake Recipes

EGGLESS ORANGE SPICE BUNDT CAKE

Steps:

• Preheat oven to 350 Fahrenheit.
• Spray the bundt cake pan with a non- stick spray (preferably a canola spray) for about one second.
• *NOTE REGARDING 1/2 of WATER: Open the can of Mandarin oranges and drain the juice into a measuring cup. If the juice from the can does not measure up to a cup, shore it up with water until it reaches a cup; it took 1/2 cup of water to shore it up when I made this. The amount may be different considering what brand you purchase.
• Combine all the dry ingredients into one bowl. In a separate bowl, combine all the wet ingredients (except for the Mandarin orange pieces). Stir both bowls until both sets (wet and dry) are mixed well. Pour the wet ingredients into the dry ingredient bowl. Take electric beaters to the combination until everything is smooth.
• Add the Mandarin orange pieces and stir slowly.
• Pour the batter into the bundt pan and bake for 40- 50 minutes. This is a type of cake where it needs to be babysat because the surface area isn't very large, therefore the batter is confined and bakes slowly. At about the 35 minute mark, do the toothpick test, in case for some miraculous reason it is done. It took about 45 minutes in my oven. Don't be tempted to raise the heat because then you'll get a situation where it will be well done on the outside and raw on the inside.

EGGLESS SPICE CAKE

Steps:

• Cut the butter into the flour and the sugar.
• Take one cup out and put it aside.
• To the remaining mixture, blend all the dry ingredients, nuts, and raisins.
• Make a well in the mixture.
• Pour in the milk and blend only to moisten the mixture.
• Stir in remaining cup that was put aside.
• Pour mixture into a 13" x 9" for 25-30 min.
• Test with a toothpick to see if done.

EGGLESS CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
• In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
• Pour into prepared pan.
• Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.
• Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.