Vegan Apple Cinnamon Bundt Cake
User Reviews
5.0
231 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Cooling Time
25 mins
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Total Time
1 hr 55 mins
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Servings
16
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Calories
317 kcal
-
Course
Dinner, Baked Goods
Vegan Apple Cinnamon Bundt Cake
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1/2 cup (55-60g) loosely packed organic brown sugar
- 1/2 cup (75-80g) finely chopped walnuts
- 4 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- Heaping 1/2 teaspoon freshly grated nutmeg*
- 3 1/2 cups (420g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (300 mL) plant-based milk of choice (I used full-fat oat milk)
- 1 stick (112g) Country Crock Plant Butter, melted
- 1/2 cup (120 mL) neutral-flavored oil (I used sunflower oil)
- 1 1/4 cups (250g) organic cane sugar
- 3/4 cup (180 mL) no-sugar added apple juice
- 3/4 cup (180g) unsweetened applesauce
- 2 teaspoons pure vanilla extract
Orange Icing
- Note: This cake isn’t too sweet on its own so the icing is a delicious addition, but if you are watching your sugar intake, feel free to omit.
- 1 1/4 cups (150g) organic powdered sugar
- 2-3 tablespoons plant-based milk of choice
- 2 tablespoons freshly squeezed orange juice (can sub lemon juice for a slightly tart icing)
Instructions
- 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.
Notes
- * I recommend grating whole nutmeg, as the flavor is much fresher than pre-ground nutmeg. Plus, whole nutmeg has a great shelf life (3-4 years) when stored properly.
- ** For alternative cake pans, see the section above called “What kind of cake pan can I use to make this recipe?”
Nutrition Information
Show Details
Calories
317kcal
(16%)
Carbohydrates
44g
(15%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
1g
Sodium
237mg
(10%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
78IU
(2%)
Vitamin C
2mg
(2%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 237mg | 10% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
231 reviews
Excellent
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