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5 from 3 votes

Blood Orange Crumb Cakes

Servings: 10 mini cakes

Ingredients

For Dusting

  • 2 tbsp vegan butter or vegan butter
  • 2 tbsp flour

For the Cakes

  • 1.5 tbsp ground flax seeds
  • 4 tbsp water
  • zest 1 blood orange unwaxed
  • zest 1/2 lemon unwaxed
  • 125 ml oat milk
  • 125 ml Extra Virgin Olive Oil
  • 160 g light brown sugar
  • 175 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt

For the Glaze

  • Juice 1 blood orange
  • Juice 1/2 lemon
  • 25 g caster sugar
  • 50 ml water

For the Drizzle

  • 50 g icing sugar
  • 1 tbsp blood orange juice

Instructions

To Make the Cakes

  • Preheat oven to 170c. If using a mini bundt tray, grease each well and sprinkle the flour into the tin and shake around, patting the sides to ensure an even coverage. Set aside. If you don’t have a mini bundt tray, you can use cupcake cases in a cupcake tray - they’ll be just as tasty.
  • In a small bowl whisk together the ground flax seeds and the water. Set aside to thicken into your “flax egg”.
  • In a medium bowl mix together, the zest, oat milk and olive oil. Set aside.
  • In a large bowl, place the brown sugar, plain flour, baking powder and salt. Add the oat milk mixture followed by the flax egg and mix until just combined (you can also do this in a stand mixer but don’t overwork the batter). Divide the mixture between 10 mini bundt “wells” in your mini bundt tin or divide between 12 cupcake cases. Bake for 35 minutes. While the cakes are baking make the glaze and the drizzle.

To Make the Glaze

  • Place all the ingredients in a small saucepan over medium heat and bring to a simmer. Reduce the heat and allow to simmer for around 3 minutes or until the volume of the liquid has halved.

To Make the Drizzle

  • In a small measuring jug mix the icing sugar with the blood orange juice. The glaze should be thick but runny.

To Finish the Cakes

  • Once the cakes are baked, remove from the oven and leave to rest somewhere cool in the tin for 15 minutes. Once cooled slightly, carefully turn the cakes out onto a metal wire rack (if using cupcake cases then there’s no need to turn them out, just gently lift one by one). If the cakes seem stuck to the bundt tin, you can tap the tin down onto the rack quite firmly which should loosen them. Allow to cool for another 10 minutes.
  • After 10 minutes, using a pastry brush, apply the glaze evenly to the cakes (it should be very runny and will soak in nicely). Leave to cool completely for at least 30 mins.
  • Once completely cool, pour the drizzle over each cake. Leave to set for 10 minutes and then place a halved slice of candied blood orange on each cake. Serve and enjoy!