Chocolate Chip Honey-Orange Bundt Cake

bundt 2 edited (1 of 1)

We were expecting the arrival of an epic March snowstorm today, but overnight the blizzard lost some of it steam, dropping just a few inches of snow and then evolving into that good old “wintry mix” that we’re oh-so-familiar with in the northeast. Even though we didn’t wake up to a foot of snow, the winds are howling and it’s quite a mess out there. Definitely a day for comfort food. I’m thinking turkey chili, cornbread, maybe a cake.

We’ll see on that last one, because I just remembered that I have a few slices of this honey-sweetened, orange-crumbed, chocolate-chip-studded bundt cake squirreled away in the freezer precisely for days like this. And all those thick slices need is a few minutes in the toaster oven to bring them back to life. Freezer cake for the win!

Simple loaf cakes are usually my thing, but a bundt always feels a bit more festive so that’s the shape I went with this time around. This cake brings together my all-time favorite flavor pairing, orange and chocolate, in a moist and tender crumb that’s rich with coconut oil, yogurt, and vanilla.

I added an orange glaze and dark chocolate shavings to fancy this version up a bit, but the cake would also be lovely finished with a dusting of powdered sugar. An homage to this almost-blizzard of almost-spring. 

Chocolate Chip Honey-Orange Bundt Cake

Makes one 12-inch bundt cake

3/4 cup extra-virgin coconut oil, softened

3/4 cup honey (I used a runny honey, which is easier to pour and measure)

3 extra-large eggs

1 tablespoon grated orange zest

1/3 cup freshly squeezed orange juice (from 1 medium sized navel orange)

1 cup plain yogurt

1 teaspoon pure vanilla extract

2 cups gluten-free flour (or regular all-purpose flour); I used Bob’s Red Mill 1:1 GF Flour

1 cup finely ground almond flour (I like Bob’s Red Mill)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine-grained Celtic sea salt, or kosher salt

3/4 cup semi-sweet chocolate chips


1/2 cup powdered sugar

2 to 3 tablespoons freshly squeezed orange juice

1 teaspoon grated orange zest

To finish: 2 tablespoons semi-sweet or dark chocolate shavings


Preheat oven to 350F. Grease and flour a 12-inch bundt cake pan.

In a large bowl whisk together coconut oil and honey. Beat in eggs one at a time until mixture is smooth. Stir in orange zest and juice, yogurt, and vanilla.

In a separate bowl whisk together flours, baking powder and soda, and salt.

Stir dry ingredients into wet mixture until just combined. Fold in chocolate chips.

Scrape batter into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, 40 to 50 minutes (I used a metal bundt pan; baking time may be longer if using a glass or pyrex pan).

Allow cake to cook in pan for 15 minutes. Carefully invert onto a wire rack and cool completely. Dust with powdered sugar or drizzle with glaze and sprinkle with chocolate shavings (see below).

To make the glaze, combine the powdered sugar, 2 tablespoons of the orange juice, and the orange zest in a bowl. Whisk until smooth. Add remaining orange juice if needed to achieve a pourable/drizzle-able consistency. Pour over cooled cake and sprinkle with chocolate shavings, if desired. Allow glaze to set for at least 30 minutes before serving.


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