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Gifted items.

I’ve been a fan of The Original Green Pan products – I bought a sauce pan earlier and might get some more as I’m replacing a few old pots. So I was really excited to try their new bakeware too – when they kindly sent me a few items from the new range. I’ve tested the bundt pan with my Vegan Chocolate – Orange Bundt Cake Recipe.

About The Original Green Pan products

Green Pan is a Belgian brand and back in 2007, they launched the first pans with a PFAS-free ceramic non-stick coating. In the years that followed, GreenPan continued to improve and innovate its products. Thanks to the constant research and technology development, Green Pan is a proud owner of over 150 patents. They are pioneering in sustainable cooking science and developed green cooking tech like Thermolon (ceramic non-stick coating that is made from a sand derivative and is PFAS-free), Evershine (helps to avoid stains from forming on your stainless steel pan), Magneto (a thick base, where ferromagnetic particles reinforced with copper are sprayed onto the bottom of the pan) – to mention a few.

Green Pan has its own factories, with own water treatment plant, running partly on solar energy and also purchasing renewable energy from a local certified source since 2023, which is estimated to provide 40% of the total energy consumption.

They increase the percentage of recycled aluminium in their products: pans made since 2022 contain at least 65% recycled aluminium and the Evolution collection is made from 100% recycled aluminium. They use use recycled cardboard for packaging and no plastic.

Bakeware review

I received:

Cookie sheet
Springform 20
Loaf pan
Bundt pan

I’ve tested the trickiest one: the bundt pan, with my Vegan Chocolate – Orange Bundt Cake Recipe.

I can honestly say – it’s fantastic quality bakeware, that will really transform your hobby baking into professional looking cakes and treats. And of course without harmful chemicals coating it.

Vegan Chocolate – Orange Bundt Cake Recipe

This is a cheap vegan bake – doesn’t need any special ingredients. Vegan baking is always a bit of a challenge, eggs and dairy can be swapped for non-dairy alternatives, oil and water – but it’s always tricky to find the balance.

However, I love this recipe as it’s very simple and the result is not only tasty but also very pleasing to the eye, right?

Vegan Chocolate - Orange Bundt Cake

Not difficult at all, very tasty and moist, showstopper looking cake: Vegan Chocolate - Orange Bundt Cake

5 from 1 vote

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Prep Time 15

Cook Time 40

Total Time 55

Course Dessert

Cuisine American, European

Servings people

Equipment

1 bundt cake pan

Ingredients

for the chocolate batter

170 g all purpose flour
80 g dark brown sugar or any white/blonde sugar
3 tsp unsweetened chocolate powder if it's sweetened, add 5-10mg less cater sugar
50 ml sunflower or rapeseed oil coconut is good too, melted, but will give a hint of coconut taste
2 tsp baking powder
1/2 tsp vinegar or white wine vinegar
1 tsp vanilla extract
200 ml water

for the orange batter

200 g all purpose flour
80 g caster sugar or any white/blonde sugar
2 medium orange zested
150 ml orange juice from the zested oranges
75 ml water can be a little less or more depending how much orange juice you added
2 tsp baking powder

Instructions

Assemble the batters in two bowls.
Preheat the oven to 180°C Grease a 25.5 cm bundt pan with vegan butter/margarine. I don't melt it, I just rub a piece of butter around and do it very thorough, so reach all the edges.
I work batter by batter so I do't mix things up! I make the chocolate first as I use the consistency as a benchmark for the orange batter.
Chocolate batter:
Add flour, baking powder and cocoa powder to the first bowl. Add the sugar too, mix again. Add the oil, the water and the vanilla extract. Stir until there are no lumps.
Orange batter:
Add flour and baking powder in the second bowl. Add the sugar, the oil and orange zest too and mix everything well. Add the orange juice first and see the consistency. Add the water bit by bit, so it's the same consistency as the chocolate batter. Stir until there are no lumps.
Alternate spooning the batters into the bundt pan, much like layers. I spoon 2 spoonfuls of each at the time. Repeat until the batters are gone. Then gently run a skewer or thin knife though to swirl them together slightly.
Bake for 40-45 minutes - check again with a skewer or other thin, long tool if the middle is baked.
Allow to cool in the pan for 15 minutes, then you should be able to turn it onto a cooling rack.
Let it cool and serve!