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Vegan Apple Bundt Cake
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!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Cool
2
hours
hrs
Total Time
2
hours
hrs
50
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Vegan, Vegetarian
Servings:
12
slices
Calories:
307
kcal
Author:
Nicole Durham
Cost:
Recipe $4.76 / Serving $0.40
Equipment
Bundt Pan
Mixing Bowls
Measuring Cups
Measuring Spoons
Ingredients
3
cups
All-purpose flour
($0.39)
1
teaspoon
Baking soda
($0.01)
1
teaspoon
Salt
($0.01)
2
cup
Granulated sugar
($0.72)
4
teaspoons
Ground cinnamon
($0.32)
2
teaspoons
Ground ginger
($0.16)
1
teaspoon
Ground allspice
($0.08)
1
teaspoon
Vanilla extract
($0.03)
1
teaspoon
Almond extract
($0.31)
2
Tablespoons
Vinegar *See note
($0.08)
⅔
cup
Vegetable oil
($0.47)
2
cup
Water
($0.00)
2
medium
Apples, peeled and chopped into ½ inch pieces
($1.76)
1
Tablespoon
All purpose flour
($0.01)
Spiced Powdered Sugar Glaze
1
cup
Powdered sugar
($0.36)
¼
teaspoon
Ground cinnamon
($0.02)
⅛
teaspoon
Ground nutmeg
($0.01)
1
pinch
Ground ginger
($0.01)
1
pinch
Ground cloves
($0.01)
1-2
Tablespoons
Water
($0.00)
US Customary
-
Metric
Instructions
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.
Icing
Prepare 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 pourable 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.
Notes
Use white or apple cider vinegar based on availability.
Opt for baking apple varieties like Granny Smith, Honeycrisp, or Gala.
Peel and slice apples into 1-inch chunks for softening when baked.
Expect apple pieces to float to the cake's top when inverted.
For even distribution, microwave apple chunks for 2-3 minutes and let them cool.
Optionally, bake in a 9x13 dish for 40 minutes and add spiced icing afterward.
Covered properly, this vegan bundt cake stays fresh for 3 days at room temperature or up to a week in the fridge.
Nutrition
Serving:
1
slice
|
Calories:
307
kcal
|
Carbohydrates:
73.1
g
|
Protein:
3.5
g
|
Fat:
0.4
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.2
g
|
Sodium:
302.3
mg
|
Potassium:
82
mg
|
Fiber:
2.2
g
|
Sugar:
46.4
g
|
Vitamin A:
1.1
IU
|
Vitamin C:
1.5
mg
|
Calcium:
19.4
mg
|
Iron:
1.7
mg