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Super Moist Breakfast, Snack And Dinner Cake
This Eggless And Dairy Free Apple Cinnamon Bundt Cake is so apple moist that it melts in your mouth. So easy to make that anyone can make this cake. Perfect all year round. Enjoy this apple cinnamon deliciousness for any meal or snack time of the day. It is an ideal recipe for those who are dairy and egg sensitive. This recipe is topped with a sweet cinnamon glaze that complements this cake divinely. Pour on the glaze or eat it just the way it is.
First let’s look at some history on how the bundt cake pan first came to America.
A Little History Of The Bundt Cake Pan
The bundt cake pan is a traditional round ring like cake pan with a whole in the middle. This shape mold was called the Gugelhupf, that was brought by Minnesota’s Jewish immigrants in the 1950’s to the United States from Europe. Gugelhupf pans were not as we know bundt pans to be today. They were made of cast iron and weighed more then 15 pounds. The Jewish tradition with this heavy pan was to bake heavy cake similar to pound cakes.
How To Make Eggless And Dairy Free Apple Cinnamon Bundt Cake
Like most traditional cake baking you will need two bowls. One for the dry ingredients and a large one for the wet. You will be incorporating and mixing the dry ingredients into the wet. Although, for this recipe you will also need a small bowl to mix the egg replacer in as well.
First things first will be to mix the egg replacer in with the water. Whisk it all together and let sit until you mix together all the wet ingredients.
Preheat your oven to 350°. Oil your bundt pan thoroughly. You can even use a brush to make sure it is completely coated.
Then wash, peal and dice the apples into small the pieces. You can measure 3 1/2 to 4 cups of small diced apples. I really like fugi apples for this recipe, because they are so sweet, but you can use your favorite baking apples. Just be mindful of using sour apples. The cake will be tart.
In a large bowl add all the dry ingredients and mix together with a wooden spoon. Set aside.
In another large bowl add all the wet ingredients except the milk. Blend it all together with an electric hand mixer. Mix until it is creamy. Add a little plant based milk at a time until you have added all of it.
Add a third of the dry ingredients into the wet mixture. Blend together with the hand mixer. Add a third of it again and repeat until it is all mixed into the dry ingredients. Scrap the sides down and mix one last time.
Add the small diced apples in that you have prepared. Fold them into the batter with a large spoon. When you are done folding the apples in and add the batter to the prepared bundt pan. Put it in the oven and bake for 1 hour.
How To Make Cinnamon Glaze
Everyone loves a little sweet topping on their cake. Although, it is nice to have just a touch of sweetness like a glaze instead of a thick frosting. Glaze is perfect for drizzling on top of a bundt cake or just your own individual piece. Heres my way to make that little extra sweetness topper.
In a small bowl add 1 cup of organic powdered sugar, cinnamon and 1 tablespoon of plant based milk. whisk it all together. Add the vanilla and more plant based milk if you want it runnier. Whisk it all together again. Add more plant based milk slowly, if you need to. It should not be like water. You want it to have some consistency to it so that it clings to the cake a little.
Remember that if you add it to the cake while it is warm it will sink and absorb right into the cake. Delicious if thats how you like it.
How To Get The Cake Out Of The Bundt Cake Pan
How many times have you been so excited about your beautiful bundt cake to have it only come out of the pan in peaces. Yes! With my hand held high, that would be me. So frustrating!
Well after many trial and errors I have come to figure out how to master this cake release. Come to find out, steam is your friend! First of all make sure you have oiled the bundt pan before adding the cake dough. When the cake comes out of the oven wait for 10 minutes for it to cool a little. After the 10 minutes of cool down, rub down the sides with a small rubber spatula and the small inside round part of the pan as well. Go slow and don’t rub the against the cake if you can help it. Do not use a knife, it will tear apart the cake.
Get a plate that is larger then the cake by about 2 inches around the diameter of the cake. Place it on top of the open end of the bundt cake. Carefully flip the cake over onto the plate. With great luck the whole cake will fall out onto the plate.
How I Came Across This Apple Bundt Cake Recipe
This last New Years I was at a fun social New Years Party next door. My neighbors mother made this amazing apple bundt cake. By my words it was to die for! I had to have the recipe. She was so kind to give it to me. Of course I modified it with more cinnamon and vegan ingredients. I do believe it came out wonderfully! Thank you to Jennifer’s Mom.
I hope you love this recipe as much as we do. Enjoy!
More Recipes You May Like:
Vegan Pumpkin Chocolate Bundt Cake
Vegan Cinnamon Crumb Top Muffins
Print
Eggless And Dairy Free Apple Cinnamon Bundt Cake
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Bake
- Diet: Vegan
Description
This Eggless And Dairy Free Apple Cinnamon Bundt Cake is so apple moist that it melts in your mouth. It’s made with organic white flour, coconut sugar sweetener, white sugar, vegan butter, coconut butter, egg replacer and more. Loving the fugi apples in this recipe making for a fruit sweetened cake. Top this bundt cake off with cinnamon glaze and watch how fast this cake disappears. So easy to make that anyone can make this cake. Enjoy for any time of the year.
Ingredients
Eggless And Dairy Free Apple Cinnamon Bundt Cake
- 3 cups Organic White Flour
- 1 cup White Sugar
- 1/3 cup Coconut Sugar or Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 1 1/3 cup Organic Plant Based Milk ( I use Coconut or Oatmeal)
- 1/2 cup Vegan Butter
- 1/3 cup Coconut Oil, melted
- 3 Tbsp Egg Replacer mixed with 6 Tbsp water (I use egg replacer powder by Bob Mills)
- 1 tsp Vanilla Extract
- 3 1/2 to 4 cups Organic Apples, finely chopped
Instructions
Eggless And Dairy Free Apple Cinnamon Bundt Cake
- In a small bowl mix the powdered egg replacer and water together with a whisk and let sit for 3 to 5 minutes to thicken.
- Preheat oven to 350°
- Oil your bundt cake pan.
- Wash, peal and dice your apples into small pieces like the photo above. Set aside for later.
- Measure all your dry ingredients and put them into a medium bowl. Mix them all together with a wooden spoon.
- In a large bowl add the vegan butter, melted coconut oil, egg replacer mixture and vanilla. Mix all together with a hand mixer until creamy. Add the plant based milk slowly a little at a time. Mix until all the wet ingredients are incorporated together.
- Slowly add the mixed dry ingredients into the wet ingredients until it is all together and creamy. Be sure to stop and scrape the sides of the bowl to get any ingredients that need to be mixed in.
- Add the finely chopped apples. Fold them into the dough.
- Add the apple cake dough to the well oiled bundt pan.
- Bake in the oven at 350° for 1 hour.
- Make cinnamon glaze while cake is cooking.
- In a small bowl add the organic powdered sugar, cinnamon, plant based milk and vanilla. With a small whisk, whisk it all together until creamy and drippy. If it is too thick add more plant based milk. Set aside for serving.
- Test the cake with a toothpick for it to come out clean to check for doneness.
- Let cool for 10 minutes before turning over in a plate to release from pan.
- When done, cake is ready to serve hot or when it is cold. Top with cinnamon glaze if desired.
- Enjoy!
Notes
Wrap in plastic wrap and store in an air tight contain with a lid for up to 4 days in the refrigerator.
