This vegan apple bundt cake is loaded with fall favorite spices like cinnamon, nutmeg, ginger, and cloves. Enjoy this dessert while watching the leaves fall outside or serve it up on a holiday table because this cake is too good to keep to yourself! (Though you may try).
I've served this cake to my husband's family and despite no one here being vegan, not a single person missed out on anything. This cake was well received by everybody and some even asked for seconds. It went over just as well (if not even better) than this Vegan Apple Upside Down Cake.
Made with chunks of fresh apples and filled with warm spices, this easy apple bundt cake is packed with flavor in every bite. The soft and moist texture and crumb of the cake is also something that will have you stopping mid-bite to say "wow, this IS good." Or at least, that's what it would do if you were my mother-in-law, haha.
Why This Recipe Works
- It's delicious for days. While this cake is made with no eggs or milk, this cake is still very moist and lasts that way for days if stored properly.
- Simple ingredients. We use a lot of basic pantry staple ingredients for this recipe, like vinegar, flour, sugar, and spices.
- It's a fall favorite. Apples or pumpkins, fall has them both, and while my husband is team pumpkin, I am team apple 100%, so I have to squeeze as many apple recipes as I can during those fall months.
For the cake, you will need:
All-purpose flour- This is the gluten structure and base of the cake.
Baking soda- Use baking soda to help the cake leaven and rise nicely as it bakes.
Salt- A natural flavor enhancer.
Granulated sugar- You'll need some sugar for added sweetness, but sugar also helps to give the cake a softer and more tender crumb as well.
Extracts- For flavor enhancement, you will need vanilla extract and almond extract.
Vinegar- This will work well as another leavening agent. You can use white vinegar or apple cider vinegar.
Vegetable oil- For added fats that will keep the cake nice and moist, make sure to use vegetable oil or canola oil.
Water- Use some water to get the batter to the right consistency.
Spices- For warm fall flavors, you will want to use ground cinnamon, ground ginger, and ground allspice.
Apples- Use your favorite baking apples for this recipe. If you like your apples a little more tart like me, then Granny smith apples would be great, but sweeter ones will work well too!
For the Spiced Powdered Sugar Glaze, you will need:
Powdered sugar- This is what makes the icing smooth and sweet.
Spices- Use ground cinnamon, ground nutmeg, ground ginger, and ground cloves for a warm spiced glaze that pairs well with the cake.
Water- You'll need a little bit of water to get the icing to the perfect drizzling consistency.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make spiced vegan apple bundt cake with these simple step-by-step instructions:
Preheat the oven to 350 degrees F and prepare your bundt pan by greasing the inside and coating it with a light dusting of flour. Set aside.
In a small bowl, toss the apple chunks together with 1 tablespoon of flour to coat, and then set it aside.
Combine the flour, salt, baking soda, sugar, and spices with a whisk in a large mixing bowl until well blended.
Add in the vanilla extract, almond extract, vegetable oil, water, and vinegar.
Fold in the apple chunks until well mixed, and then pour the batter into your prepared bundt pan.
Bake in the oven for 35-40 minutes or until a toothpick can be inserted and come out clean.
Allow the cake to cool for about 15 minutes in the pan before turning it over onto a wire cooling rack to cool completely.
Once the cake has cooled, prepare the icing by whisking the ingredients together until smooth.
Drizzle the icing over the top of the cake and allow it to set before slicing and serving.
🍴 Recipe Tips
You can use any apple variety of choice, but I recommend sticking with a good baking apple variety such as Granny Smith, Honeycrisp, or Gala. These will hold up better while being baked and won't turn grainy.
Make sure to remove the peel of the apples and slice them into 1-inch or smaller-sized chunks. These apples will be sliced when the cake is served and will be soft enough to cut with a fork when you go to take a bite, so it's okay if they're not that small, but you don't want them to be so large that they don't fully cook through.
Another thing to note when making this apple cinnamon bundt cake recipe is that the apple pieces will naturally float to the top of the cake so that when inverted, the apple pieces are on the bottom of the cake. You can make them more scattered by cooking the apple chunks for about 2-3 minutes in the microwave and allowing them to cool before using.
Apples, when raw, have more air in them and will cause them to rise, and through a lot of trial and error, I found that cooking them, even just a little bit, can help to keep them down.
If desired you can make the cake as directed but pour it into a prepared 9x13 baking dish. It should cook in about 40 minutes, but double-check with a toothpick for it to come out clean before removing the cake from the oven. After the cake has cooled, you can top it off with the spiced icing.
If kept properly covered at room temperature, this vegan bundt cake can last about 3 days and still be great. For a slightly longer storage solution, you can keep the cake well covered in the fridge for about 5 days to a week.
More great vegan recipes to try
- Rich and Chocolatey Vegan Mug Brownie
- Vegan Slider Buns
- Vegan Dinner Rolls
- Vegan Hamburger Buns
- Easy One Bowl Vegan Banana Bread with Applesauce
- Simple Dairy Free White Bread
Vegan Apple Bundt Cake
- 3 cups all-purpose flour ($0.24)
- 1 teaspoon baking soda ($0.01)
- 1 teaspoon salt ($0.10)
- 2 cup granulated sugar ($0.44)
- 4 teaspoon ground cinnamon ($0.40)
- 2 teaspoon ground ginger ($0.20)
- 1 teaspoon ground allspice ($0.10)
- 1 teaspoon vanilla extract ($0.02)
- 1 teaspoon almond extract ($0.02)
- 2 tablespoon vinegar *See note ($0.08)
- ⅔ cup vegetable oil ($0.32)
- 2 cup water ($0.00)
- 2 medium apples, peeled and chopped into ½ inch pieces ($1.78)
- 1 tablespoon flour ($0.01)
Spiced Powdered Sugar Glaze
- 1 cup powdered sugar ($0.23)
- ¼ teaspoon cinnamon ($0.02)
- ⅛ teaspoon ground nutmeg ($0.01)
- 1 pinch ground ginger ($0.01)
- 1 pinch ground cloves ($0.01)
- 1-2 tablespoon water ($0.00)
- Preheat your oven to 350 degrees F and grease and flour the inside of a bundt pan. Set aside.
- In a small bowl, toss your apple chunks with 1 tablespoon of flour until well coated and set aside.
- In a large mixing bowl combine the flour, salt, baking soda, sugar, and spices with a whisk until well blended.
- Add in the vanilla extract, almond extract, vegetable oil, water, and vinegar.
- Fold in the apple chunks until well mixed and then pour the batter into the bundt pan.
- Bake at 350 degrees F for 35-40 minutes or until a toothpick can be inserted and come out clean.
- Remove the cake from the oven and allow to cool in the pan for 15 minutes before flipping onto a wire rack to cool completely.
- Prepeare the icing by mixing the powdered sugar with the spices and a tablespoon of water until well mixed.
- Slowly whisk in more water, a little at a time, until you've gotten a pouable consistency.
- Transfer the icing to a baggie with a snipped corner or use a spoon to drizzle it over the top of the cake. Allow to set.
- Slice and serve your cake.
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