Vegan Apple Cinnamon Bundt Cake
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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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
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Course
Dinner, Baked Goods
Vegan Apple Cinnamon Bundt Cake
Description
This bundt cake blends brown sugar, finely chopped walnuts, and a mix of warm spices including cinnamon, clove, and fresh nutmeg with all-purpose flour, baking powder, baking soda, and salt. The wet ingredients include plant-based milk, melted vegan butter, neutral oil, organic cane sugar, unsweetened applesauce, apple juice, and vanilla extract. The ingredients are combined gently to avoid overmixing, which preserves a tender crumb.
After greasing and flouring a 10-cup bundt pan, the batter is poured in and baked at 350°F. The cake yields a moist texture with speckled walnut bits and a mild spiced apple flavor. The optional orange icing made from powdered sugar, plant-based milk, and orange juice adds a sweet and citrusy finish that contrasts the cake's spices.
The cake suits a plant-based diet and can be served at gatherings or as a comforting dessert. Freshly grated nutmeg is recommended for best flavor quality, and using a bundt pan with proper greasing ensures easy release.
Ingredients
- 1/2 cup brown sugar loosely packed, organic
- 1/2 cup walnuts finely chopped
- 4 teaspoons ground cinnamon
- 1 teaspoon cloves ground
- nutmeg freshly grated, heaping 1/2 teaspoon
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups plant-based milk of choice (I used full-fat oat milk
- 1 stick (112g) Country Crock Plant Butter, melted
- 1/2 cup neutral-flavored oil I used sunflower oil
- 1 1/4 cups organic cane sugar
- 3/4 cup apple juice no-sugar added
- 3/4 cup applesauce unsweetened
- 2 teaspoons vanilla extract pure
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 organic powdered sugar
- 2-3 tablespoons plant-based milk of choice
- 2 tablespoons orange juice can sub lemon juice for a slightly tart icing, freshly squeezed
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
- For best flavor, grate whole nutmeg fresh rather than using pre-ground nutmeg.
- Grease and flour the bundt pan carefully, making sure to coat the pan’s crevices to prevent sticking.
- If desired, add the orange icing made from powdered sugar and citrus juice for extra sweetness and flavor balance.
- Use plant-based milk and butter to keep this cake vegan-friendly without sacrificing moisture or richness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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