Vegan Apple Cinnamon Bundt Cake
From: Ian Seddon's Cookbook
🥘 Ingredients
- loosely packed organic brown sugar ½ cup
- finely chopped walnuts ½ cup
- ground cinnamon 4 tsp
- ground cloves 1 tsp
- Heaping freshly grated nutmeg ½ tsp
- all-purpose flour 3 ½ cup
- baking powder 1 tbsp
- baking soda 1 tsp
- kosher salt ½ tsp
- plant-based milk 1 ¼ cup
- vegan butter 8 tbsp
- neutral-flavored oil I used sunflower oil ½ cup
- organic cane sugar 1 ¼ cup
- no-sugar added apple juice ¾ cup
- unsweetened applesauce ¾ cup
- pure vanilla extract 2 tsp
- organic powdered sugar 1 ¼ cup
- plant-based milk of choice 2-3 tbsp
- freshly squeezed orange juice 2 tbsp
If you don’t have cloves, you can add more nutmeg and 1/2 tsp of allspice. I recommend grating whole nutmeg for the best flavor. 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. If making a 16-serving cake (recommended), a 10-cup (~2.4 L) bundt cake pan is ideal. If you don’t have a bundt pan, you can still make this cake in a different pan that has 10-cup (~2.4 L) capacity. Some other options include: a 9×2-inch (23x5 cm) square pan (10-cup capacity), an 11x7x2-inch (28x18x5 cm) rectangular pan (10-cup capacity), a 9×2.5-inch (23x6 cm) springform pan (10-cup capacity), or a 10×2-inch (25x5 cm) round pan (11-cup capacity). Most home ovens don’t reach the stated temperature when the preheat cycle is over. Get an oven thermometer! Storage: Store leftovers in an airtight container at room temperature for 2-3 days, or in the fridge for 4-5 days.
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1Gather: loosely packed organic brown sugar , finely chopped walnuts , ground cinnamon , ground cloves , Heaping freshly grated nutmeg , all-purpose flour , baking powder , baking soda , kosher salt , plant-based milk , vegan butter , neutral-flavored oil I used sunflower oil , organic cane sugar , no-sugar added apple juice , unsweetened applesauce , pure vanilla extract . For the orange icing (see note 3): organic powdered sugar , plant-based milk of choice , freshly squeezed orange juice .
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2Preheat the oven to 350°F / 175°C. Grease a 10-cup ( timer .4 L) bundt cake pan with oil (or vegan butter or cooking spray) including in the crevices, then sprinkle a little flour in the pan (see Note 4). Tilt the pan to distribute the flour evenly, then flip the pan over and tap out any excess flour.
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3In a small bowl, combine the brown sugar, walnuts, cinnamon, cloves, and nutmeg. Mix well.
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4In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add in the spiced brown sugar-walnut mixture and stir together to mix well.
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5Make a well in the center of the flour mixture and then add the plant-based milk, melted vegan butter, oil, cane sugar, apple juice, applesauce, and vanilla.
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6Using an electric mixer on slow speed, combine the dry and wet ingredients until you have a smooth, thick batter, but stop mixing as soon as the batter comes together – do not overmix. Overmixing can cause the batter to become tough.
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7Pour the cake batter into the greased bundt pan and smooth the surface with a spatula. If any bubbles have developed in the batter, tap the pan gently on the counter.
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8Bake the cake in the preheated oven for 60-65 minutes , or until the cake is firm and springs back when touched. Mine took exactly 60 minutes, but all ovens are different.
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9Transfer the cake to a cooling rack for 15-20 minutes . Then, run a paring knife around the edges to loosen it up, tap the cake and shake it gently to help loosen it, and then carefully invert the cake onto the cooling rack.
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10To make the Orange Icing: Pour the powdered sugar into a medium bowl. Gradually add the almond milk and orange juice and beat with a whisk until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle icing on top of bundt cake. Store leftovers in an airtight container at room temperature for 2-3 days, or in the fridge for 4-5 days.