Vegan Apple Cinnamon Bundt Cake

4.98 from 78 votes

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!

Prep Time30

Cook Time1

Cooling Time25

Total Time1 55

Course: Dinner

Cuisine: Baking

Diet: Vegan

Servings:

Author: Nisha Vora

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