EGGLESS ORANGE SPICE BUNDT CAKE
This is actually a recipe I got from a vegan site. It was originally a chocolate bundt recipe, but I modified the hell out of it, and it turned out quite well. It's also really low fat, unlike most bundt cake recipes that require 400 sticks of butter and a couple of tubs of sour cream. It's also great for people who are allergic to eggs (it's more common than people think).
Provided by Tiny Tima
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 273.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.8, Sodium 415.4, Carbohydrate 62.5, Fiber 1.4, Sugar 37.7, Protein 4.2
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