Go Back
+ servings
Vegan Apple Cinnamon Bundt Cake

Vegan Apple Cinnamon Bundt Cake

Nisha Vora
This Vegan Apple Cinnamon Bundt Cake is soft and moist yet light and airy - the best of both worlds! With warm cinnamon apple flavors, it’s a perfect easy yet impressive cake for the fall baking season!
5 from 3 votes
Prep Time 30 mins
Cook Time 1 hr
Cooling Time 25 mins
Total Time 1 hr 55 mins
Course Dinner
Cuisine Baking
Servings 16

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?”
Keyword apple, cake, nut-free, soy-free
Tried this recipe?Let us know how it was!