- ½ Cup Oil
- 1 Cup Sugar
- 1 teaspoon Vanilla extract
- ⅓ Cup Orange juice (juice of 1 orange)
- ¾ Cup Almond milk (or any non-dairy milk)
- 2 ½ Cups Flour
- 2 teaspoons Baking powder (preferably no sodium)
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Salt
- 1 Cup Chopped pecans
- 1 teaspoon Orange zest
For the Orange Glaze:
- 1 Cup Powdered Sugar
- 1 Tbsp. Orange juice
Pre-heat the oven to 350° F. Grease a bundt cake pan with butter and dust with some flour. This step is essential for easy unmolding.
Mix the oil with sugar until combined. Then add almond milk, orange juice, and vanilla extract. Whisk to combine.
Then incorporate dry ingredients: flour, ground cinnamon, salt, baking soda, baking powder, and orange zest. Once well combined, fold in chopped pecan nuts.
Pour the batter into the prepared pan. Shake the pan to the sides and onto the counter for an evenly baking.
Bake for 40 to 50 minutes until an inserted toothpick comes out clean.
For the Glaze:
Combine the icing sugar with the orange juice. You can adjust the consistency of the glaze to your liking by adding more powdered sugar or juice to make it thinner or thicker.
Let the cake cool for 10 minutes before turning it upside down and removing it from the pan. Take another large plate and flip the cake right side up again.
Pour the orange glaze over it.
Slice and enjoy!