vegan bundt cake

The Forager Project Cashewmilk Yogurt helps tenderize the dough in this delicious vegan apple Bundt cake.  This dairy-free cake has a hint of lemon extract and lemon zest for a fresh and subtle tartness.

Apple Bundt Cake

all-purpose flour

baking soda

cinnamon

salt

Forager Project Unsweetened Plain Cashewmilk Yogurt

white sugar

avocado or canola oil

lemon juice,

lemon

vanilla extract

apples,

sugar

water

lemon extract

In a medium bowl, mix the flour, baking soda, cinnamon, and salt. In a large bowl, mix the sugar, yogurt, oil, lemon juice, zest, and vanilla extract. Combine both bowls and mix well. Fold apples into the dough until evenly distributed.

Oil a Bundt pan and pour in the dough. Bake for 60-70 minutes. To check if the cake is finished baking, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready! 

For the glaze, combine 1 cup powdered sugar, 1 tablespoon water, 1 tablespoon lemon juice and ⅛ teaspoon lemon extract and whisk until it becomes a thick white paste. When the cake has cooled, pipe or spread the glaze over the top.

Bold gingerbread cake studded with chunks of pear and baked in bundt form. What could be better than this super-moist, in-your-face cake? The (also vegan) caramel sauce drizzled on top, of course!

Vegan Gingerbread Pear Bundt Cake with Caramel Sauce

coconut oil (melted +

whole wheat pastry flour

ginger

nutmeg

cloves

brown sugar

molasses (not blackstrap)

apple cider vinegar

pears

full-fat coconut milk

white sugar (organic

Preheat oven to 350°F. Grease bundt pan with a little coconut oil - 1 or 2 teaspoons - and set aside.

In a large bowl, whisk together the flour, baking soda, salt, ginger, nutmeg and cloves.

In a medium bowl, whisk together the melted coconut oil, water, brown sugar, molasses, vinegar and vanilla.

Make a well in the dry ingredients and pour in the wet ingredients. Use a whisk to mix the batter together just until combined. The batter will be rather loose and wet. Fold in the pears.

Pour batter into the bundt pan and bake until the cake begins to pull away from the edges slightly and a toothpick inserted into the center of the cake comes out nearly dry, 45 to 60 minutes.

Let cool for 5 minutes then use a knife to carefully loosen any stuck sides. Invert cake over a wire rack and lift off the pan. Let cake cool completely.

Carefully transfer cooled cake to platter or cake plate and dust with powdered sugar, if desired.

While the cake cools, make the caramel sauce. In a small bowl, whisk together the coconut milk, vanilla and salt. Set aside.

Add the sugar and water to a medium saucepan over medium-high heat. Stir just to combine, but do not stir after that! Allow mixture to come to a boil and watch it carefully. After about 6 minutes, the mixture will start to turn golden, then light brown, and it will smell like caramel. As soon as it has turned brown, slowly pour in the coconut milk mixture. The caramel will bubble enthusiastically at first. If the sugar hardens around the whisk, don't worry, this is normal - just keep stirring and it will dissolve. Continue cooking, stirring occasionally, until the caramel sauce has thickened, about 5 minutes.

Slice cake and put on plates. Drizzle individual servings with the caramel sauce. Serve.

Vegan Cinnamon Sugar Cream Cheese Bundt Cake

cashew butter

full fat coconut milk

maple syrup

sea salt

cider vinegar

gluten-free all purpose flour (see NOTE at bottom)

tsp baking powder

tsp baking soda

coconut sugar

Tbsp aquafaba

tsp pure vanilla extract

lemon juice

Tbsp coconut sugar

Preheat oven to 375F, and oil a 4 hole mini bundt pan with coconut oil. Note: I could not find a 4 hole bundt pan anywhere, so I bought a 6 hole one and it was perfect for the amount of batter.

To make the cream cheese, whisk together cheese ingredients until smooth and set aside.

To make the batter, whisk together all dry ingredients in a large bowl, then whisk in all of the wet ingredients. Pour half the batter into the prepared pan. Drop some of the cream cheese mixture over that, then top with remaining batter, then the remaining cream cheese mixture. Swirl around with a knife, to create marbling.

Place in the oven and bake for about 20-25 minutes until a toothpick inserted into center comes out clean. Let cool in pans for about 15 minutes, then unmold.

Mix together the cinnamon and sugar topping in a bowl. Then once cakes are unmolded, dust them with the cinnamon sugar mixture.

Top 3 vegan bundt cake recipes from across the web

The most viewed vegan bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apple Bundt Cake

Vegan Gingerbread Pear Bundt Cake w...

Vegan Cinnamon Sugar Cream Cheese B...

Top 3 vegan bundt cake recipes from across the web

The most viewed vegan bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Bundt Cake

Vegan Gingerbread Pear Bundt Cake w...

Vegan Cinnamon Sugar Cream Cheese B...

The most viewed vegan bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine