There is so much to love about this rich, festive party cake! It delivers all of the flavors of a margarita in the batter, it’s drenched with a freshly mixed citrus margarita, chilled, and topped with a swirly mound of buttercream tequila frosting!

The consistency is like a saturated pound cake (think tres leches) which is why I bake it in a Bundt pan. This way I know it will bake evenly without a mushy center. The flavor is fresh, not too boozy, and it can be made without tequila for the kiddos.

This recipe requires 2 to 4 hours in the refrigerator to chill and infuse before frosting, so plan accordingly. It can also be made a day in advance, covered and chilled in the fridge, then frosted just before serving.

Serves: 8 to 10

INGREDIENTS

DRY INGREDIENTS:

3 cups (450 g) low FODMAP gluten-free flour, such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour, plus 1 Tblsp more for flouring the pan

2 tsps xanthan gum

1 tsp baking powder; use gluten-free if following a gluten-free diet

1 tsp baking soda

1/2 tsp (2.5 g) fine sea salt

WET INGREDIENTS:

1 cup (4-ounces / 115 g) dairy-free butter alternative, softened (such as Earth Balance Vegan Buttery Sticks), plus 2 Tblsp more for greasing the pan

2 cups (400 g) granulated sugar

Zest of 3 oranges

Zest of 2 limes

3 large eggs, room temperature

1/4 cup (60 ml) fresh squeezed orange juice

2 tsps vanilla

1 cup (240 g) plain lactose-free yogurt (such as Green Valley Creamy Lactose-Free Plain Yogurt)

MARGARITA DRENCH INGREDIENTS:

2 Tblsps (30 ml) fresh squeezed orange juice

2 Tblsps (30 ml) fresh squeezed lime juice

2 Tblsps (30 ml / 1 shot) tequila blanco (silver)

2 Tblsps (30 ml) maple syrup, plus 1 more tsp to your taste

FROSTING INGREDIENTS:

1/2 cup (2-ounces / 58 g) dairy-free butter alternative, softened (such as Earth Balance Vegan Buttery Sticks)

2 tsps fresh squeezed orange juice

1 tsp fresh lime juice

1 tsp vanilla extract (essence)

3 cups (375 g) confectioners’ sugar

1 Tblsp (15 ml) tequila blanco (silver)

2 tsps plain, unsweetened almond milk, if needed

Zest of 1/2 orange for garnish

Zest of 1 lime for garnish

METHOD:

Preheat oven to 350 F / 177 C

Grease and flour a Bundt pan. Set aside.

Whisk the dry ingredients in a medium-size mixing bowl. Set aside.

Place the butter alternative in a stand mixer bowl. Using the whisk attachment, beat on high for 4 minutes to fluff and lighten the consistency, scraping down the sides of the bowl with a spatula as needed. Add the sugar and beat on high for 3 minutes. Add the orange and lime zest, eggs, orange juice, vanilla and yogurt. Beat on high for 2 minutes to fully mix.

On low speed, add the dry ingredients in 3 batches, increasing to medium high speed once everything is added to avoid splatters. Beat on high for 1 minute (this timing will vary greatly between hand mixer and stand mixer).

Pour the batter into the Bundt pan and smooth the top with a spatula. Bake for 35 to 40 minutes. The cake will have risen, but not to the top rim of the pan as an angel cake would. When a toothpick is inserted into the cake and comes out with only a few crumbs, it’s ready.

Let cool for 10 minutes. Un-mold cake onto a baking rack to cool completely, about 30 minutes. If a few pieces of cake stick to the bottom of the pan, not to worry. Just scrape them off as best you can with a butter knife and fill in the divots on top of the cake. The tequila frosting will completely cover and hide any flaws.

Place the cake on a serving platter. Evenly poke the top of the cake all over with a toothpick, about 1-inch (2.5 cm) apart. Mix the margarita drench ingredients in a measuring cup with a spout and slowly and evenly drizzle over the top of the cake. Cover with plastic wrap and refrigerate 2 to 4 hours to soak and infuse.

For the frosting, clean the stand mixer bowl and switch to the paddle attachment. Add the butter alternative and beat for 3 minutes on high, scraping down the bowl as needed. Add the orange juice, lime juice and vanilla. Beat on high for 1 minute.

On low speed, add the confectioners’ sugar in 3 batches, increasing to medium high speed once all has mixed. On high speed, add the tequila 1 tsp at a time. If the consistency is too stiff, add 1 tsp plain almond milk at a time to soften it a bit. If too soft, add 1 Tblsp confectioners’ sugar at a time until the frosting forms a somewhat stiff peak with a small curl at the top when scooped with your spatula.

Now that your cake is a delicious, chilled margarita confection, spoon large dollops of frosting all around the top and use a butter knife to form fluffy swirls on top that slightly cascade over the side. Sprinkle with orange and lime zest and let the fiesta begin!