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
Calories: 307kcal
Cost: Recipe $4.76 / Serving $0.40
Ingredients
- 3 cups all-purpose flour, plus 1 tablespoon ($0.40)
- 2 cups granulated sugar ($0.72)
- 1 teaspoon salt ($0.01)
- 1 teaspoon baking soda ($0.01)
- 4 teaspoons ground cinnamon ($0.32)
- 2 teaspoons ground ginger ($0.16)
- 1 teaspoon ground allspice ($0.08)
- 2 medium apples, peeled and chopped into ½-inch pieces ($1.76)
- 1 teaspoon vanilla extract ($0.03)
- 1 teaspoon almond extract ($0.31)
- ⅔ cup vegetable oil ($0.47)
- 2 cup water ($0.00)
- 2 tablespoons vinegar ($0.08)
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)
Instructions
- Preheat and prepare. Preheat the oven to 350°F and grease and flour a bundt pan.
- Prepare the apples. Toss the chopped apples with 1 tablespoon of the flour until coated and set aside.
- Mix the dry ingredients. In a large bowl, whisk together the remaining flour, sugar, salt, baking soda, and spices until well combined.
- Add the wet ingredients. Stir in the vanilla extract, almond extract, vegetable oil, water, and vinegar until smooth.
- Fold in apples and bake. Gently fold in the floured apples, then pour the batter into the prepared pan. Bake for 35 to 40 minutes, until a toothpick inserted comes out clean.
- Cool the cake. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
- Make the glaze. Whisk together the powdered sugar and spices with 1 tablespoon of water, adding more water as needed until pourable.
- Glaze and serve. Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Notes
- Vinegar choice. White or apple cider vinegar both work well.
- Apple variety. Use firm baking apples like Granny Smith, Honeycrisp, or Gala.
- Apple texture. Apples may rise to the top of the cake once inverted.
- Even distribution tip. For more even apple placement, microwave chopped apples for 2 to 3 minutes and cool before folding in.
- Alternate pan. Bake in a 9x13-inch pan for about 40 minutes, then glaze after cooling.
- Storage. Store covered for up to 3 days at room temperature or up to 1 week in the refrigerator.
Nutrition
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
