Vegan Bundt Cake Recipes

VEGAN BUNDT CAKE

Steps:

• Preheat the oven to 350° F (177° C) and grease your bundt pan.
• In a large mixing bowl, add 3 cups of flour, 1 1/2 cup sugar, 2 tsp baking soda, 1/2 tsp salt, and stir with a whisk. (If you wish to add chocolate or spices mix in now as well see flavor variation in notes.)
• In a separate container, add 2 cups of plant-based milk, 2/3 cup oil, 1/2 cup vegan sour cream, 1 tbsp vinegar, 1 tbsp vanilla, and stir well.
• Pour the wet ingredients into the dry ones and stir with a whisk for about 1 minute until a smooth batter is formed.
• Pour the batter into the greased bundt pan and bake at 350° F (177° C) for 40-45 minutes until a toothpick inserted comes out clean.
• Allow the cake to cool in the pan for at least 1 hour.
• Use a large serrated bread knife to cut off any cake that has risen above the top of the cake pan. this will ensure that the bottom of the cake is flat before inverting.
• Invert the cake onto a cake pan.
• Allow it to cool completely and drizzle with vegan icing or chocolate ganache.

VEGAN APPLE CINNAMON BUNDT CAKE

Steps:

• Preheat the oven to 350°F/175°C. Grease a 10-cup bundt cake pan** with oil (or vegan butter or cooking spray) including in the crevices, then sprinkle a little flour in the pan. Tilt the pan to distribute the flour evenly, then flip the pan over and tap out any excess flour.
• In a small bowl, combine the brown sugar, walnuts, cinnamon, cloves, and nutmeg. Mix well.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add in the spiced brown sugar-walnut mixture and stir together to mix well.
• Make a well in the center of the flour mixture and then add the plant-based milk, melted vegan butter, oil, cane sugar, apple juice, applesauce, and vanilla.
• Using an electric mixer on slow speed, combine the dry and wet ingredients until you have a smooth, thick batter, but stop mixing as soon as the batter comes together - do not overmix. Overmixing can cause the batter to become tough.
• Pour the cake batter into the greased bundt pan and smooth the surface with a spatula. If any bubbles have developed in the batter, tap the pan gently on the counter.
• Bake the cake in the preheated oven for 60-65 minutes, or until the cake is firm and springs back when touched. Mine took exactly 60 minutes, but all ovens are different.
• Transfer the cake to a cooling rack for 15-20 minutes. Then, run a paring knife around the edges to loosen it up, tap the cake and shake it gently to help loosen it, and then carefully invert the cake onto the cooling rack.
• To make the Orange Icing: Pour the powdered sugar into a medium bowl. Gradually add the almond milk and orange juice and beat with a whisk until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle icing on top of bundt cake. Store leftovers in an airtight container at room temperature for 2-3 days, or in the fridge for 4-5 days.

VEGAN & GLUTEN-FREE VANILLA BUNDT CAKE

Steps:

• Preheat oven to 350F (175C). Grease and flour (with some gf all-purpose flour blend) a large (e.g., 10-cup or larger) Bundt pan.
• In a small bowl, combine the water and flaxseed meal. Let stand 5 minutes.
• In a large bowl, whisk the gluten-free flour, sugar, baking powder and salt until blended. Add the flaxseed mixture, milk, oil and vanilla; whisk or stir until completely blended and smooth.
• Pour and spread the batter evenly in the prepared Bundt pan.
• Bake in the preheated oven for 55 to 60 minutes until a long skewer (an uncooked piece of spaghetti is perfect) inserted in the center comes out with only a few moist crumbs attached.
• Place the pan on a cooling rack and cool in the pan for 10 minutes. Use a butter knife, if needed, to loosen cake at the sides. Place a cooling rack on top of the pan and invert the cake. Cool completely.
• Dust with confectioners' sugar, if desired.

VEGAN GINGERBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 10" bundt pan and set aside.
• In a medium bowl mix together flour, baking soda, baking powder, salt, and spices.
• Using a stand-up mixer, with the paddle attachment, cream together brown sugar and butter until light and fluffy, scraping down the sides as necessary. Add molasses and beat until combined, again scraping down the side of the bowl as needed. Add applesauce and beat again until well combined. The cake batter may look a little curdled at this point. That's okay! It will sort itself out once the rest of the ingredients are added.
• Alternating between wet and dry, add the soy milk and flour mixture in three batches. Scrape down the sides in between. Mix until just combined. Be careful not to over mix.
• Pour batter into prepared bundt pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted in the middle, comes out clean. Let cake cool about 15 minutes then flip out onto wire racks to cool completely.
• Dust with powdered sugar before serving.

VEGAN CHOCOLATE BUNDT CAKE {GLUTEN-FREE}

Steps:

• Preheat oven to 350F (or 325F if using a dark pan). Spray Bundt pan (minimum 10-cup capacity) with cooking spray.
• In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
• In a large bowl, beat sugar and oil with an electric mixer on medium speed until combined. Beat in coffee, vanilla and vinegar.
• With mixer on low speed, alternately beat in flour mixture and coconut milk, making 3 separate additions of flour and two of coconut milk, and beating until incorporated. Transfer batter to prepared pan and smooth the top.
• Bake in the preheated oven for 40 to 55 minutes or until a tester inserted in the center comes out clean. Let cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
• If desired, lightly dust cake with cocoa powder.