Vegan Bundt Cake Food
VEGAN BUNDT CAKE
A basic vegan vanilla bundt cake recipe with variations to create any flavor that you wish.
Provided by Monica Davis
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat the oven to 350° F (177° C) and grease your bundt pan.
- In a large mixing bowl, add 3 cups of flour, 1 1/2 cup sugar, 2 tsp baking soda, 1/2 tsp salt, and stir with a whisk. (If you wish to add chocolate or spices mix in now as well see flavor variation in notes.)
- In a separate container, add 2 cups of plant-based milk, 2/3 cup oil, 1/2 cup vegan sour cream, 1 tbsp vinegar, 1 tbsp vanilla, and stir well.
- Pour the wet ingredients into the dry ones and stir with a whisk for about 1 minute until a smooth batter is formed.
- Pour the batter into the greased bundt pan and bake at 350° F (177° C) for 40-45 minutes until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for at least 1 hour.
- Use a large serrated bread knife to cut off any cake that has risen above the top of the cake pan. this will ensure that the bottom of the cake is flat before inverting.
- Invert the cake onto a cake pan.
- Allow it to cool completely and drizzle with vegan icing or chocolate ganache.
Nutrition Facts : ServingSize 1 slice, Calories 433 kcal, Carbohydrate 60 g, Protein 6 g, Fat 19 g, SaturatedFat 3 g, Sodium 752 mg, Fiber 2 g, Sugar 29 g
VEGAN PUMPKIN BUNDT CAKE
A really moist delicious pumpkin cake recipe I found online and adapted to be vegan. I attempted to use this in order to make the 2-bundt pumpkin-shaped cake I saw on Pinterest but my pumpkin capsized on transport - could have been because I didn't wait for the cake to totally cool first or because this cake is so dense and heavy. Either way, it tasted amazing! (Made vegan and with Pumpkin Cream Cheese Frosting)
Provided by Keee8698
Categories Dessert
Time 1h5m
Yield 1 bundt, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Butter & flour bundt pan (dip the corner of a paper towel in softened butter - rub all over inner surface of bundt and check to make sure it's shiny - turn on side, add 1/2 cup flour, roll around to coat, and shake out excess). Prepare buttermilk mixture by placing 2 1/2 teaspoons lemon juice or vinegar in a glass measuring cup, adding enough soymilk (~3/4 cup) in order to make a total of 3/4 cup, stir, and let stand 10 minutes.
- Combine all ingredients from flour through salt in a bowl. In a second bowl, whisk together pumpkin, buttermilk mixture, and vanilla.
- Beat softened butter and sugar at medium-high speed until pale and fluffy, about 3-5 minutes. Add the egg replacer, along with 1/2 cup water, and beat one minute. Reduce speed to low and add flour and pumpkin mixtures a little at a time, alternating each time, beginning AND ending with the flour mixture, until all mixtures are combined and the resulting batter is just smooth.
- Spoon the batter into bundt pan and shake to remove any bumps. Bake until a pick inserted in the center comes out clean, around 45-50 minutes.
- Cool in the pan for 15 minutes before inverting over a cookie rack to cool further.
Nutrition Facts : Calories 379.7, Fat 19.3, SaturatedFat 11.8, Cholesterol 48.8, Sodium 401.4, Carbohydrate 49.8, Fiber 3.2, Sugar 26.9, Protein 4.4
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