is la mer clean

ORANGE BUNDT CAKE WITH ORANGE GLAZE

This Orange Bundt Cake with a delicate orange glaze is my latest attempt to satisfy my husband’s sweet tooth. He adores any fruit-based dessert—lemon meringue pie, orange cheesecake, apple crumble; if it’s fruity, he’s guaranteed to love it. There’s something wonderful about the vibrant taste of citrus in a cake. It brings a fresh, zesty flavor that makes you question why we rely so heavily on sugar in other recipes to achieve great taste.

INGREDIENTS

For the Cake:

  • 3 cups cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup granulated sugar
  • 1/2 tsp sea salt
  • 4 eggs
  • 3/4 cup milk
  • 1/2 cup freshly squeezed orange juice (from about 2-3 oranges)
  • 1 cup canola oil
  • 1 1/2 tsp pure vanilla extract
  • Zest from the oranges used for juice

For the Glaze:

  • 1 1/4 cups confectioners’ sugar
  • 2-3 tbsp fresh orange juice
  • 1/2 tsp pure vanilla extract

To Decorate:

  • Fresh orange zest

INSTRUCTIONS

For the Cake:

  • Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan, or use a non-stick spray like Baker’s Joy for easier release.
  • In a medium bowl, whisk together the cake flour, baking powder, baking soda, and sea salt until well blended. Set aside.
  • In the bowl of a stand mixer, combine the sugar, eggs, milk, orange juice, orange zest, vanilla extract, and oil. Mix until the ingredients are fully incorporated.
  • Gradually add the dry ingredients to the wet mixture, using the paddle attachment and mixing until just combined. Take care not to overmix.
  • Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until the cake is lightly golden. To check for doneness, insert a toothpick into the center; if it comes out clean, the cake is ready.
  • Remove from the oven and allow the cake to cool to room temperature in the pan before transferring to a wire rack to cool completely.

For the orange glaze:

  • In a small bowl, whisk together the confectioners’ sugar, orange juice, and vanilla extract until smooth and well blended.
  • Once the cake is fully cooled, drizzle the glaze evenly over the top.
  • Finish by grating fresh orange zest over the cake for a touch of color and flavor. Slice and serve!

VEGAN RASPBERRY COCONUT FUDGE ( SUGAR-FREE, PALEO, CLEAN EATING)

Looking for a vegan fudge recipe? This Raspberry Coconut Fudge is naturally sweetened and incredibly simple to make in under 10 minutes! A guilt-free indulgence that makes a perfect healthy vegan gift for any occasion!

WHY THIS RECIPE WORKS

  • This vegan fudge has a rich, fudgy texture with a burst of coconut, raspberry, and lemon flavors!
  • Creamed coconut forms the ideal, naturally sweetened base, making it delicious without added sugars.
  • Only 4 ingredients are needed, keeping the recipe quick and easy.
  • Ready in under 10 minutes, it’s a fast way to make a wholesome treat.
  • With just 81 calories and only 2 grams of sugar, this vegan fudge is truly guilt-free!

INGREDIENTS

  • 400 g creamed coconut (2 blocks)
  • 100 g fresh raspberries (if using frozen, thaw beforehand)
  • 1 tbsp finely grated lemon zest
  • 4 tbsp maple syrup (see notes)

INSTRUCTIONS

  • Chop or grate the creamed coconut and line a loaf pan with cling film.
  • Place the creamed coconut in a small heatproof bowl, then set the bowl in a shallow pan with about an inch of hot water. Stir frequently until the coconut has fully melted, and remove from heat as soon as it’s melted to prevent overheating.
  • Add the raspberries, lemon zest, and maple syrup to the melted coconut. Blend the mixture until smooth—transferring to a taller container may help if using a hand blender.
  • Press the blended fudge mixture firmly into the lined loaf pan. Chill in the fridge for a few hours to set, or place in the freezer for 20-30 minutes for faster setting.
  • Once firm, slice the raspberry coconut fudge into squares or triangles and enjoy!

Recipe Notes

  • If using frozen raspberries, thaw them before blending. You can add them to the coconut bowl during melting to speed up the defrosting.

FAQS

1. Can I Use Coconut Butter Instead of Creamed Coconut?
Absolutely! Coconut butter and creamed coconut work similarly in this recipe, although creamed coconut tends to be more affordable. Just avoid using coconut oil, as it won’t provide the same texture.

2. Is This Vegan Raspberry Coconut Fudge Healthy?
Yes, it’s a healthier version of traditional fudge! Coconut fats have benefits, and with low sugar content, this fudge can be enjoyed as a treat. Moderation is best—try to savor just a piece or two.

3. How Should I Store Vegan Fudge?
Store your fudge in an airtight container in the fridge for a classic fudge texture or in the freezer if you prefer a firmer bite.