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!
Servings: 12 slices
Cost: Recipe $4.09 / Serving $0.34
- 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.
You can use white vinegar or apple cider vinegar depending on what you have on hand.
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.
Different Baking Pan
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.
Serving: 1slice | Calories: 307kcal | Carbohydrates: 73.1g | Protein: 3.5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Sodium: 302.3mg | Potassium: 82mg | Fiber: 2.2g | Sugar: 46.4g | Vitamin A: 1.1IU | Vitamin C: 1.5mg | Calcium: 19.4mg | Iron: 1.7mg