Vegan Apple Bundt Cake with Caramel Glaze
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Our fall-inspired Vegan Apple Bundt Cake is irresistibly moist, filled with chunks of apples in every bite, and topped with a dreamy caramel glaze. It’s the kind of dessert that fills your kitchen with warm, spiced aromas, making each slice feel like a sweet escape into autumn magic.
Want to see more vegan cakes? Check out these delicious options:
- Vegan Buttermilk Strawberry Cake – Easy
- Old-Fashioned Apple Cinnamon Coffee Cake
- Vegan Carrot Cake
- Vegan Blueberry Coffee Cake
- Vegan Apple Fritter Cake
Get ready to satisfy your sweet tooth with these irresistible plant-based cakes!
Why You’ll Love This Vegan Apple Bundt Cake
If you’re a fan of classic apple desserts with a seasonal twist, this cake is about to become your autumn obsession. Here’s why you’ll love it:
- Perfect Fall Flavor: Each bite of this caramel apple cake is like a warm hug, with cozy cinnamon spices and tender apple chunks.
- Dreamy Caramel Glaze: Caramel brings out the apples’ sweetness beautifully, making this vegan caramel cake a showstopper.
- Moist and Tender: Applesauce (or vegan yogurt), oil, and plant-based milk make this moist vegan cake incredibly tender without eggs or dairy.
- Easy to Make: You don’t need fancy skills to create this cake. If you can mix and pour, you’re set!
- Perfect for Sharing: This cake is made to impress! Bring it to a fall gathering, Thanksgiving, or even for an indulgent weekend treat.
Ingredients You Need for Our Vegan Apple Bundt Cake
For the Apple Bundt Cake
- 2 flax eggs (1 tbsp ground flaxseed + 6 tbsp water)
- 3 cups all-purpose flour
- 1 1/4 cups cane sugar
- 1/2 cup brown sugar
- 1/2 cup dairy-free Greek yogurt or applesauce
- 1 1/4 cups oil (any neutral oil)
- 1 tbsp ground cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup plant-based milk (like almond or oat milk)
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 3 medium apples (peeled, cored, and chopped)
- 1/2 tsp salt
- Optional: 1 cup walnuts, chopped
For the Caramel Glaze
- 1/4 cup vegan butter
- 1/2 cup packed brown sugar
- 3 tbsp almond milk
- 1 cup powdered sugar (adjust for thickness)
- 1 tsp vanilla extract
How to Make This Vegan Apple Bundt Cake
Step 1: Prep and Mix the Ingredients
- Preheat oven to 350°F (175°C) and grease a 10-cup Bundt pan with non-stick spray, then dust with flour.
- Make the flax eggs by combining 1 tbsp ground flaxseed with 6 tbsp water. Let it sit for 5–10 minutes to thicken.
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
Step 2: Combine Wet Ingredients
- In a large bowl, whisk together cane sugar, brown sugar, yogurt or applesauce, oil, plant-based milk, flax egg mixture, apple cider vinegar, and vanilla until smooth.
Step 3: Mix and Fold
- Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing to keep the moist vegan cake texture light.
- Fold in chopped apples and walnuts (if using).
Step 4: Bake
- Pour the batter into the Bundt pan, smoothing the top.
- Bake for 55–70 minutes, or until a skewer inserted into the cake comes out clean.
- Let the cake cool in the pan for 20 minutes, then carefully flip onto a cooling rack.
How to Make the Caramel Glaze
- In a small saucepan, melt vegan butter, brown sugar, and almond milk over medium heat, whisking constantly.
- Once the mixture begins to boil, remove it from heat and let it cool for about 10 minutes.
- Add vanilla and sifted powdered sugar, whisking until smooth. Adjust powdered sugar for thickness if needed.
- Drizzle generously over the cooled caramel apple cake, letting it cascade down the sides for a perfect fall-ready look.
More Ways to Make It Yours
- Add a Streusel Topping: Sprinkle a cinnamon streusel on top before baking.
- Maple Glaze Option: Swap the caramel glaze for a maple syrup glaze using powdered sugar and maple syrup.
- Pumpkin Spice Twist: Add a teaspoon of pumpkin spice to the batter for even cozier fall vibes.
How to Store Your Vegan Apple Bundt Cake
To keep your apple Bundt cake fresh and moist, store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you want to prepare it ahead, freeze slices individually by wrapping them well and storing them for up to 3 months. Thaw in the fridge or at room temperature when you’re ready to enjoy this moist vegan cake.
FAQs
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend made for baking.
Can I use another type of apple?
Absolutely. Granny Smith apples add a nice tart flavor, while Fuji or Honeycrisp will make it even sweeter.
What’s the best way to prevent my Bundt cake from sticking?
Make sure to coat your Bundt pan generously with non-stick spray and flour. A silicone Bundt pan works even better.
Can I make this without the glaze?
Definitely! The apple Bundt cake is delicious on its own, but the caramel glaze adds that extra indulgent touch.
There you have it, the ultimate vegan apple bundt cake! This fall-inspired vegan caramel cake combines tender apples, warm spices, and a rich caramel glaze for a truly cozy treat. Perfect for any autumn gathering or as a weekend indulgence, each bite of this caramel apple cake is a taste of fall. So grab a slice, a cup of tea or coffee, and savor the flavors of the season! 🍎🍁
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More Delicious Vegan Baking!
- The Ultimate Vegan Cake Recipes Collection: 50 Delicious Ideas
- Vegan Apple Fritter Cake
- Vegan Caramel Apple Cake ‘Fit For the Gods’
- Vegan Apple Fritter Muffins
- 30 Vegan Cinnamon Desserts Guaranteed to be a Hit!
Vegan Caramel Apple Bundt Cake
Equipment
- 10-cup bundt pan
Ingredients
For the Apple Bundt Cake
- 2 flax eggs 2 tbsp ground flaxseed + 6 tbsp water – 30 g ground flaxseed + 90 ml water
- 3 cups all-purpose flour - 375 g
- 1 1/4 cups cane sugar – 250 g
- 1/2 cup brown sugar – 100 g
- 1/2 cup dairy-free Greek yogurt or applesauce – 120 g
- 1 1/4 cups oil of choice – 300 ml
- 1 tablespoon ground cinnamon – 8 g
- 1 1/2 teaspoons baking powder – 6 g
- 1 teaspoon baking soda – 5 g
- 1/2 cup plant-based milk – 120 ml
- 1 tablespoon apple cider vinegar – 15 ml
- 1 tablespoon vanilla extract – 15 ml
- 3 medium apples peeled, cored, and chopped – about 375 g
- 1/2 teaspoon salt – 3 g
- Optional: 1 cup walnuts chopped – 100 g
For the Caramel Glaze
- 1/4 cup vegan butter – 56 g
- 1/2 cup packed brown sugar – 100 g
- 3 tablespoons almond milk – 45 ml
- 1 cup powdered sugar – 125 g
- 1 teaspoon vanilla extract – 5 ml
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- Make Flax Eggs: Combine 2 tbsp ground flaxseed with 6 tbsp water; let sit for 5–10 minutes to thicken.2 flax eggs
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.3 cups all-purpose flour - 375 g, 1 tablespoon ground cinnamon – 8 g, 1 1/2 teaspoons baking powder – 6 g, 1 teaspoon baking soda – 5 g, 1/2 teaspoon salt – 3 g
- Combine Wet Ingredients: In a large bowl, whisk together cane sugar, brown sugar, yogurt/applesauce, oil, plant-based milk, flax egg mixture, apple cider vinegar, and vanilla until smooth.1 1/4 cups cane sugar – 250 g, 1/2 cup brown sugar – 100 g, 1/2 cup dairy-free Greek yogurt or applesauce – 120 g, 1 1/4 cups oil of choice – 300 ml, 1/2 cup plant-based milk – 120 ml, 1 tablespoon apple cider vinegar – 15 ml, 1 tablespoon vanilla extract – 15 ml
- Combine Wet and Dry Ingredients: Add dry ingredients to wet ingredients and stir until just combined. Avoid overmixing.
- Fold in Apples and Walnuts: Gently fold in chopped apples and walnuts (if using).3 medium apples, Optional: 1 cup walnuts
- Fill Bundt Pan: Pour batter into the prepared pan, smoothing the top.
- Bake: Bake for 55–70 minutes, or until a skewer comes out clean with no wet batter.
- Cool: Allow the cake to cool in the pan for 20 minutes, then carefully flip onto a cooling rack.
- Prepare Caramel Glaze: Melt vegan butter, brown sugar, and almond milk in a saucepan over medium heat, whisking until it boils. Remove from heat, let cool for 10 minutes, then whisk in vanilla and powdered sugar until smooth.1/4 cup vegan butter – 56 g, 1/2 cup packed brown sugar – 100 g, 3 tablespoons almond milk – 45 ml, 1 teaspoon vanilla extract – 5 ml, 1 cup powdered sugar – 125 g
- Glaze the Cake: Drizzle the glaze over the cooled cake, allowing it to run down the sides. Enjoy!
Notes
