Food Chocolate Chai Bundt with Candied Oranges and Rum Buttah Reine Keis of SweetArt Cafe in St. Louis says that the secret to vegan baking is not assuming that one plant-based alternative fits all recipes. In this truly cozy cake, coconut yogurt is her power play. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Updated on January 4, 2023 Print Share Photo: Kelsey Hansen Hands On Time: 15 mins Total Time: 1 hr 30 mins Servings: 12 Yield: 1 including cooling time Jump to Nutrition Facts Ingredients CAKE 3 ¼ cups sifted all-purpose flour 2 ¼ cups packed brown sugar ¾ cup plus 2 tablespoons high-quality cocoa powder 1 tablespoon tea masala (or 1 teaspoon each cardamom, cinnamon and ginger) 2 teaspoons baking powder 1 teaspoon sea salt ¾ teaspoon baking soda 2 ¼ cups unsweetened coconut yogurt 1 ¼ cups neutral oil, such as vegetable, canola, or grapeseed ORANGES ¼ cup granulated sugar ¼ cup water Pinch sea salt 1 navel orange, unpeeled and thinly sliced crosswise into at least 8 rounds SAUCE 2 tablespoons dark rum 2 tablespoons plant-based butter, such as Country Crock Powdered sugar for dusting (optional) Directions Preheat oven to 350°. Thoroughly grease and flour a 10-inch fluted tube pan. For cake: In a large bowl, sift together flour, brown sugar, cocoa powder, tea masala, baking powder, sea salt and baking soda. In a medium bowl, whisk together yogurt and oil. Add yogurt mixture to flour mixture; stir until combined. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 45 to 60 minutes. Cool in pan on a wire rack 30 minutes. Turn cake out onto a wire rack. For oranges: While the cake cools, in a large nonstick skillet, combine sugar, the water and a pinch of salt. Heat and stir over medium until sugar is completely dissolved. Add orange slices in a single layer. Reduce heat to medium-low and simmer gently until syrup thickens, rearranging orange slices occasionally, about 12 minutes. Remove orange slices from syrup. For sauce: Add rum and butter to syrup in the skillet. Cook 2 to 3 minutes longer. Remove from heat. With a thin skewer, poke holes all over in the top of the cake. Brush sauce over cake. Top with orange slices. If you like, just before serving, dust cake with powdered sugar. Print Nutrition Facts (per serving) 493 Calories 27g Fat 61g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 493 % Daily Value * Total Fat 27g 35% Saturated Fat 4g 20% Sodium 379mg 16% Total Carbohydrate 61g 22% Total Sugars 32g Protein 5g Vitamin C 7mg 35% Calcium 216mg 17% Iron 3mg 15% Potassium 187mg 4%