Vegan Apple & Cinnamon Bundt Cake

Vegan Apple & Cinnamon Bundt Cake 

Prep Time: 30 mins 

Cook Time: 1 hour

Total Time: 1hr 30 mins 

Servings: 14 pieces 

Ingredients: 

• 1/2 cup (55-60g) loosely packed organic brown sugar

• 1/2 cup (75-80g) finely chopped walnuts

• 4 teaspoons ground cinnamon

• 1 teaspoon ground cloves

• Heaping 1/2 teaspoon freshly grated nutmeg

• 3 1/2 cups (420g) all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/4 cups (300 mL) plant-based milk of choice (I used full-fat oat milk)

• 1 stick (112g) Country Crock Plant Butter, melted

• 1/2 cup (120 mL) neutral-flavored oil (I used sunflower oil)

• 1 1/4 cups (250g) organic cane sugar

• 3/4 cup (180 mL) no-sugar added apple juice

• 3/4 cup (180g) unsweetened applesauce

• 2 teaspoons pure vanilla extract

Orange Icing

• Note: This cake isn’t too sweet on its own so the icing is a delicious addition, but if you are watching your sugar intake, feel free to omit.

• 1 1/4 cups (150g) organic powdered sugar

• 2-3 tablespoons plant-based milk of choice

• 2 tablespoons freshly squeezed orange juice (can sub lemon juice for a slightly tart icing)

Method: 

Prepare the tin

Preheat the oven to 175°C (350°F). Lightly grease a 10-cup bundt tin with oil, vegan butter, or cooking spray, making sure to coat all the crevices. Sprinkle a small amount of flour into the tin, tilt to coat evenly, then turn it upside down and tap out any excess.

Mix the spiced nuts

In a small bowl, combine the brown sugar, walnuts, cinnamon, cloves, and nutmeg. Stir well and set aside.

Combine dry ingredients

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the spiced brown sugar and walnut mixture and stir until evenly distributed.

Add wet ingredients

Make a well in the centre of the dry mixture. Pour in the plant-based milk, melted vegan butter, oil, cane sugar, apple juice, applesauce, and vanilla extract.

Mix the batter

Using an electric mixer on a low speed, gently mix until the batter is smooth and thick. Stop mixing as soon as everything is combined—overmixing can make the cake dense.

Fill the tin

Pour the batter into the prepared bundt tin and smooth the top with a spatula. Lightly tap the tin on the counter to release any air bubbles.

Bake

Bake for 60–65 minutes, or until the cake feels firm and springs back when lightly pressed. Baking times may vary depending on your oven.

Cool and remove

Place the tin on a wire rack and allow the cake to cool for 15–20 minutes. Run a knife around the edges, gently tap and shake the tin to loosen the cake, then carefully turn it out onto the rack to cool completely.

Orange Icing

Make the glaze

Add the icing sugar to a medium bowl. Gradually whisk in the almond milk and orange juice until you reach your preferred consistency, adding more liquid for a thinner glaze.

Finish and store

Drizzle the icing over the cooled bundt cake. Store any leftovers in an airtight container at room temperature for 2–3 days, or in the fridge for 4–5 days.