Vegan Caramel Apple Bundt Cake
A moist and tender Vegan Caramel Apple Bundt Cake filled with juicy apple chunks and topped with a rich, buttery caramel glaze. Perfectly spiced and ideal for fall gatherings or a cozy treat anytime!
Servings: 12 slices
Calories: 550kcal
Cost: $10
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
Avoid Overmixing: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a denser texture instead of a tender, fluffy crumb.
Check Doneness Carefully: Since this is a dense cake with lots of moisture, test it in a few places with a skewer or toothpick. If it comes out clean or with just a few moist crumbs, the cake is done.
Cool Before Glazing: Let the cake cool fully before glazing to prevent the glaze from melting off. This will help the caramel set nicely on the cake.
Adjusting Glaze Consistency: If you prefer a thicker glaze, add a bit more powdered sugar. For a thinner glaze, add a splash of plant-based milk.