Vegan Vanilla Bundt Cake Recipe
Vegan Vanilla Bundt Cake Recipe is a moist, egg free, and dairy free cake baked in a distinctive Bundt pan, featuring a rich vanilla flavor, often enhanced with almond extract. I decided to make this cake because I wanted to recreate a dessert I had tried before and enjoyed. My previous experience with vegan baking gave me the confidence to experiment with flavors and textures.
Equipment
- 10-inch Bundt pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For The Cake:
- 2 ½ cups all purpose flour
- 1 ½ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened plant based milk almond, soy, or oat
- ½ cup neutral oil canola or sunflower
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure vanilla extract
- 1 cup boiling water
For The Frosting:
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons non dairy milk plus more if needed
Instructions
Step 1 Get The Oven And Pan Ready
- Set your oven to 350°F (175°C). Lightly grease a 10-inch Bundt pan with oil, then dust it with flour, shaking out any extra.
Step 2 Mix The Dry Ingredients
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt until everything is well combined.
Step 3 Mix The Wet Ingredients
- In another bowl, combine the plant-based milk, oil, apple cider vinegar, and vanilla extract. Stir until smooth.
Step 4 Bring It All Together
- Gradually add the wet mixture to the dry ingredients, whisking as you go until the batter is smooth with no lumps.
Step 5 Add The Boiling Water
- Carefully stir in the boiling water. The batter will be quite thin, which is exactly what you want for a soft, moist cake.
Step 6 Bake The Cake
- Pour the batter into the prepared Bundt pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
Step 7 Make The Frosting And Serve
- In a bowl, whisk together the powdered sugar, non dairy milk, and vanilla extract until smooth. Add a little more milk if needed to reach a drizzle friendly consistency. Spoon the frosting over the cooled cake, then slice and enjoy.