VeganYumYum » Mini Coconut Blood Orange Bundt Cakes

Mini Coconut Blood Orange Bundt Cakes

February 13th, 2008 Stumble it!

Happy Valentine’s day!

My husband and I don’t usually do anything for Valentine’s day, but I hardly need an excuse to whip up something pink and pretty. These little cakes are made up of rich coconut cream and a little fresh blood orange juice. You can dip hot cakes into a blood orange syrup, or reduce the syrup and drizzle it over the cakes for serving. Fresh blood orange segments, supremed, compliment the sweet cakes perfectly. And hey, they’re pretty.

Blood oranges are the perfect fruit for winter desserts. Why use strawberries (or what are labeled strawberries in February in Boston), when you can use fresh, organic, blood oranges which happen to be in season right now? You can use regular oranges for this recipe as well, but blood oranges are just so gosh darn pretty.

The gorgeous color of the segments transfers easily to the syrup–so rich and crisp, a perfect, deep pink that’s perfect for Valentine’s day, don’t you think? The color inside a blood orange ranges from standard orange to dark red, sometimes you can even find both colors within one orange. The color inside is dependent upon light, temperature and variety. They usually look like regular oranges on the outside, but sometimes you can see a red blush creeping over the rind that tips you off.

Mini Coconut Blood Orange Bundt Cakes
Makes six mini (1 Cup) bundt cakes (photo)

1 1/2 Cups Flour
3/4 Cups Sugar
2 1/4 tsp Baking Powder
1/4 tsp Salt
1/3 Cup Coconut Cream*
2 Tbs Blood Orange Juice (or regular orange)
3/4 Cup Soy Milk
2 Tbs Water
1-2 tsp Vanilla Extract

*In warm weather, refrigerate a can of coconut milk until the cream floats to the top and solidifies. In cold weather, I just take it out of my pantry and it’s ready to go. Here’s a photo.

Preheat oven to 400º F. Grease a mini bundt cake pan.Whisk dry ingredients together. Whisk wet ingredients together in a separate bowl. Gently fold wet ingredients into dry until just combined. Fill each cup with 1/2 Cup of batter. Bake for 25-30 minutes, or until lightly browned on top. See below for soaking the cakes in syrup. Let cool for 10 minutes before removing from the pan. Let cool under plastic wrap to keep the outsides nice and soft.

So how about that blood orange syrup?

Blood Orange Syrup
Makes about 1 Cup

1/2 Cup Sugar
1/2 Cup Water
1/4 Cup Blood Orange Juice, strained

Combine sugar and water boil until sugar is dissolved. Remove from heat and stir in juice. To make a thicker syrup, boil again until the sugar begins to expand greatly in volume (230º F, thread stage) then remove from heat.

You can re-heat it if needed before decorating the plates or the cakes.

You can soak the cakes in the thin version of the syrup for a moister cake. As soon as the cakes come out of the oven, poke them with a fork and pour 1/2 of the syrup evenly over the tops. Let sit for at least 10 minutes before unmolding. You can then thicken the leftover syrup for decoration.

Hope you have a sweet day!

Entry Filed under: baked goods, dessert, recipe

32 Comments Add your own

1. Mel | February 13th, 2008 at 11:51 pm

So very valentine pretty! I will definitely have to remember this recipe for when blood oranges are back in season here in Australia.
2. daphne | February 13th, 2008 at 11:57 pm

thanks for reminding me that the blood orange season had started! i made blood orange and coconut muffins last year and it was such a nice combination, i’ll have to try these! the syrup looks gorgeous.
3. connie | February 14th, 2008 at 7:29 am

its nice to see something sweet and festive for valentines day that is not loaded up with chocolate or creams or other heavy things. yummy & cute!
4. Anna/Village Vegan | February 14th, 2008 at 8:01 am

Those look so cute, but yet restrained. Very classy– if only I had a mini bundt pan!
5. Ali | February 14th, 2008 at 9:12 am

These cakes look so perfect…! I’m just wondering if coconut cream can be replaced with coconut milk as I’ve never seen coconut cream here in Italy…
6. Lolo | February 14th, 2008 at 9:30 am

Ali - The coconut cream is from a can of coconut milk - see the note in the entry immediately after the ingredients list.
7. Kelley | February 14th, 2008 at 10:21 am

cute! and fancy enough to be special without being over-the-top.

i love a mini bundt cake, and not just for its looks.
8. vegan noodle | February 14th, 2008 at 11:40 am

OH I love blood oranges. This is sucha perfect v-day dessert!
9. Ali | February 14th, 2008 at 12:31 pm

Sorry… …I’ve just read the note. So I guess next time I buy it I will refrigerate it … as my coconut milks have never been naturally creamy as the one in your picture! I’m jealous!
Thanks for the suggestion!
10. Mike | February 14th, 2008 at 12:35 pm

Blood Oranges are the best. This looks awesome.
11. Kathy | February 14th, 2008 at 12:36 pm

This is so beautiful! Do you think it will work in a regular muffin tin?
12. Russ | February 14th, 2008 at 12:51 pm

Your photos look great - very professional! I don’t think I’ve seen any blood oranges at our supermarket yet, so I guess they’ll be a little while longer getting to the UK, but I sure want to try these cakes
mmmmmm
13. Dee | February 14th, 2008 at 1:17 pm

That looks amazing. I just bought a bottle of freshly squeezed blood orange juice. Now all I need is the bundt pans. Amazon here I come!
14. Happy Hallmark Day «&hellip | February 14th, 2008 at 1:59 pm

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15. Namratha | February 14th, 2008 at 2:04 pm

They look pretty and perfect!!

Thanks to you I got to know about blood oranges. I recently bought a few without knowing they would be red inside so you can imagine my shock Back in India we don’t get such colours so obviously I was ignorant of its existence

You’ve given me a wonderful chance to try something with these oranges.
16. monk | February 14th, 2008 at 3:05 pm

Lolo - Yes, it’s me again… the only person who screwed up EASY Seitan!! I tired the recipe again last night and ran into the same issue. Now I’m convinced that the nutritional yeast I bought is the problem. Oh well… eventually I’ll get it right…

Now, as for these beauties - your photography is just amazing. This is straight out of the pages of Gourmet magazine! I’m going to make these this weekend!! I’ve always drooled over mini bundt cakes, and now I have a vegan recipe!! Yay!

HAPPY VALENTINE’S DAY!!! :o)
17. Shannon | February 14th, 2008 at 5:17 pm

blood oranges rock…mini cakes rock…i will be trying this out soon! thanks!!!
18. Jessy | February 14th, 2008 at 5:42 pm

Very pretty pictures!
19. Jen | February 14th, 2008 at 5:59 pm

Looks divine!
20. Mel | February 14th, 2008 at 7:02 pm

Wow these look absolutely delicious and such lovely photoes too!
21. Lori- the pleasantly plump vegan | February 14th, 2008 at 8:18 pm

adorable and delicious!
22. caniche vagabundo | February 15th, 2008 at 9:39 am

Wow… it looks delicious!!! (even for a dog like me…) :o)
23. Hillary | February 15th, 2008 at 4:40 pm

Holy crap are those pictures amazing. I love blood oranges. Do you drink blood orange juice straight? That never occurred to me before but sounds good right about now.
24. Kristine | February 16th, 2008 at 9:00 pm

ohhhhhhhhhhhhhhhhhhhhmygoodess! You are a bundy cake godess, Lolo!
25. Monica | February 17th, 2008 at 10:59 am

I would love to try this with strawberries or raspberries. You honestly take the best food photos that I’ve ever seen.
26. Anna/Village Vegan | February 17th, 2008 at 5:48 pm

I made this tonight! Didn’t bake it in mini bundt pans (I don’t have any) so it didn’t look as cute as your do, but it was realllyyyy good! Thanks! I’ll have to keep coconut cream in mind as a sub for oil/EB.
27. Mini Coconut Blood Orange&hellip | February 28th, 2008 at 1:30 am

[…] at VeganYumYum.Com made some gorgeous vegan mini bundt cakes, using coconut creme and blood oranges to create a really wonderful cake with an excellent texture. […]
28. SmarterFitter Blog »&hellip | February 28th, 2008 at 3:40 pm

[…] Mini Coconut Blood Orange Bundt Cakes (say that 5 times fast) from VeganYumYum […]
29. C | March 13th, 2008 at 8:09 pm

When I made this I was so-so about it. Our friend had given up chocolate for lent so I made this, but secretly I was thinking “Who even likes non-chocolate cake?!?” This was amazing! It has become *the* cake people ask about the recipe.
30. quickbreadbandit | March 31st, 2008 at 6:24 pm

I made a full size version of this cake with a few adjustments for easter, and it was a hit, it didn’t last long enough for me to take a picture.
31. Kendra | April 28th, 2008 at 2:55 pm

I have these in the oven RIGHT NOW! I can’t wait till they are done. I am excited about this recipe because I haven’t seen a recipe like this that doesn’t use tofu in it. (I’m not a fan of tofu in my deserts)

I licked the bowl and it taste so good already.

Your amazing
32. why do oranges look orang&hellip | June 2nd, 2008 at 7:08 pm

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