The ultimate celebration cake, this Vegan Orange Champagne Bundt Cake is easy to make, tastes like oranges and champagne all topped with a marshmallow fluff-style white chocolate ganache.
Happy New Year everyone, I hope you had a really lovely end to 2022 and say hello to 2023. I have so many ideas already for delicious recipes to bring to my website, and this is also the year that my first-ever cookbook is released! Nourishing Vegan Every Day is out 19th January and I am so excited. So, what better way to celebrate than with a cake-full of champagne? If you don’t drink, or don’t want to use up champagne, don’t worry, as I have options below.
Why will I love this cake?
This Bundt cake is truly amazing, it is:
Light, fluffy, tender and moist
Sweet yet not too sweet as the champagne adds a tart, crisp edge
Packed with oranges and tastes citrussy and fresh
Easy to make in one bowl
Topped with a white chocolate ganache that feels like marshmallow fluff
Made with more wholesome ingredients
Naturally vegan, easily gluten-free and nut-free
A great showstopper dessert to wow friends and family
A delicious cake for special occasions
If you already love this wow-cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The cake is divided into two parts: the cake batter and then the cake frosting and decoration.
The ingredients for the cake:
Coconut sugar: I love the rich caramel colour and flavour of coconut sugar but you can also use golden or regular caster sugar.
Champagne: this is the ingredient that takes this Bundt cake to the next level. It adds a fresh crispness in flavour and adds moisture and lightness in texture. make sure to measure this accurately, allowing the bubbles to settle down before reaching 120ml. You can also use another sparkling wine like prosecco or cava or use a “no-secco” or other alcohol-free sparkling wine. If you really must, use all plant-based milk, but the fizz really does make the cake extra special.
Plant based milk: use any milk for this recipe, I like oat, almond or I’ve tried a new pea and coconut milk too which is great.
Olive oil: I love the richness of olive oil and the flavour it lends to cakes. You can also use sunflower oil and I imagine that melted and cooled coconut oil would also work but my favourite is a light olive oil (i.e., not extra virgin).
Thick coconut yoghurt: this is so important for the moist and tender texture. Make sure it’s thick and creamy like Cocos Organic natural or vanilla yoghurts or use a similar Greek-style dairy-free yoghurt.
Ground chia seeds: these help to stabilise and bind the cake batter as this does not have any eggs. Use ground chia seeds or flaxseeds here and no need to mix them water first, just add straight into the cake batter.
Apple cider vinegar: this helps to bind the cake batter as it curdles the milk, forming a buttermilk. You can also use lemon juice. It also reacts with the bicarbonate of soda to add more rise.
Vanilla essence: for the sweet flavour.
Orange: zest the orange to use inside the cake to add tons of flavour.
Self-raising flour: for a light, fluffy and easy cake, use self-raising flour or a gluten-free alternative with xanthan gum.
Vegan vanilla or caramel protein powder: this adds a lovely texture and delicious vanilla or caramel flavour to the cake batter. I love the caramel popcorn, cinnamon bun or vanilla buttercream proteins from Macromike (which you can find here and use code AMB-AMY for 10% off everything).
Bicarbonate of soda: for rise.
Vegan butter: this is for greasing the tin and while I’d usually use a liquid oil, it is easier to use butter so you can see where you’ve greased. It is important to get into all the nooks and crannies of the Bundt tin before dusting with flour.
For the decoration and frosting:
Vegan white chocolate: use your preferred dairy-free white chocolate. I used some of the KoRo white chocolate caramel buttons and also some of the Pana Organic chocolate bar, both of which are delicious. For a dark chocolate ganache, use this recipe.
Caramel sauce: this adds the lovely caramel flavour and I use a ready-made one from Natures Charm.
Dairy-free whipping cream: for a simple ganache, use the cream as it is. But, for a better texture that’s like marshmallow fluff, whip the cream first and then add it into the melted ganache mixture. I like the whipping creams from Natures Charm, Oatly or Coconut Collaborative.
Red currants: for decoration, I love the pop of colour they add. You could use raspberries or other berries, too.
Orange zest: to add more orange flavour.
Sprinkles: for fun as this is a celebration cake.
How do I make this?
Like most of my cakes, this is a one-bowl batter and is simple to make:
Grease the Bundt tin well: and add the flavour. Shake it about then tip it upside down to allow the excess flour to fall away.
Whisk together all the wet ingredients: till smooth.
Sift in the dry ingredients: and whisk again to a thick, smooth batter.
Spoon the batter into the tin: smoothing out the top.
Bake for 25 minutes until golden and fluffy: and allow to cool for 5 minutes.
Flip the cake over and remove from the tin: it will naturally fall out after you’ve loosened the edges. Allow to cool fully.
Melt the chocolate and whisk together the ganache: chill or warm the mix as needed for a pourable ganache.
Pour the ganache over the cake: and decorate with currants, orange and sprinkles.
Can I make this alcohol-free?
Yes, to make this alcohol-free, use an alcohol-free sparkling wine or use all plant-based milk, although this cake is much tastier and lighter with the fizz.
How long will this last?
This cake will keep for 2-3 days in a sealed container for 3-5 days sealed in the fridge. You can also freeze the Bundt cake for up to 1 month.
Can I make this into a regular round cake?
If you do not have a Bundt tin, you can pick them up from supermarkets or online (mine wasn’t very expensive) and they come in varying degrees of intricacy. Or follow my tips here for a DIY Bundt tin using a round cake tin and a small pot. Alternatively, bake this in a 20-cm round cake tin, although it will take longer to bake.
What other recipes should I try?
If you are looking for more celebration cakes and bakes, how about my:
The ultimate celebration cake, this Vegan Orange Champagne Bunt Cake is easy to make, tastes like oranges and champagne all topped with a marshmallow fluff-style white chocolate ganache.
For the Cake:
150g coconut sugar
120ml champagne, prosecco or non-alcoholic variety*
120ml plant-based milk
60ml olive oil
60g thick coconut yoghurt
1 tbsp ground chia seeds
1 tbsp apple cider vinegar
1 tsp vanilla essence
1 orange, zested
210g + 1 tsp self-raising flour
50g vegan vanilla or caramel protein powder
1 tsp bicarbonate of soda
For the White Chocolate Ganache:
100g vegan white chocolate
50g caramel sauce
50g dairy-free whipping cream, whipped
Preheat the oven to 160Fan/180ºC and grease your Bundt tin. Use butter to brush or wipe into all the edges and creases of the tin. Sprinkle over 1 tsp flour and shake about to coat the inside. Now tip the tin upside down to remove excess flour.
For the cake: whisk together the sugar, champagne, milk, olive oil, yogurt, chia seeds, apple cider vinegar, vanilla and orange zest till smooth. Sift in the flour, protein powder and bicarbonate of soda. Whisk to thick, smooth batter.
To bake: spoon into the Bundt tin, to fill it out evenly. Smooth over the top and place in the middle of the oven for 25 minutes, or until evenly risen, golden brown and an inserted skewer comes out clean. Place on a wire rack for 5 minutes.
To invert the cake: after 5 minutes, use a palette knife to run along the edges of the cake to help it come loose. Use a wire rack to invert the cake tin. If well-greased, the cake will come loose by itself. If not, leave it for 5 minutes as the warmth of the pan will help it loosen and then gently tap out. Leave the cake, inverted, to cool fully.
For the ganache: have the cream already whipped and measure out 50g. Melt the white chocolate and then whisk in the caramel sauce and the whipped cream. if it’s too thick to pour, microwave in 10 second intervals till pourable. It it’s too runny, allow to set in the fridge or at room temperature until needed.
To decorate the cake: transfer the cake to a serving plate and drizzle over the ganache. Top with red currants, sprinkles and orange zest.
To serve and store: slice and enjoy straight away or keep in a sealed container for 3-5 days in the fridge or 2-3 days at room temperature. You can freeze the cake (without the ganache) for up to 1 month, and allow to defrost before decorating.
*make sure to measure this accurately, allowing the bubbles to settle to reach 120ml (or ½ cup)
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I look forward to hearing what you think of this Vegan Orange Champagne Bunt Cake so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!