Apple Bundt Cake with Maple Glaze

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Apple Bunt Cake with Maple Glaze
Apple Bunt Cake with Maple Glaze

Yield: 12 servings | Prep time: 20 minutes

Cook time: 35 minutes | Total time: 55 minutes

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This vegan apple cake will knock the socks off of anybody who tries it. It's fluffy, chunky, perfectly sweet, and tastes like fall in a cake. It's the perfect Thanksgiving treat and can be enjoyed as either breakfast or desert. And the fun part is that you can really play around with the icing flavors: try adding some chai spice, apple pie spice, almond or vanilla extract, or anything else you think would be good!


Cake Ingredients:

  • 1/2 cup neutral oil

  • 1/4 cup pure maple syrup

  • 1/2 cup unsweetened applesauce

  • 1/4 cup apple cider

  • 1 tsp vanilla extract

  • 1/4 cup light brown sugar (packed)

  • 2 tsp pumpkin pie spice*

  • 1/2 tsp cinnamon

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 2 cups all-purpose flour

  • 2 large apples, peeled and diced

Icing Ingredients:

  • 1/4 cup powdered sugar

  • 3 tbsp pure maple syrup

Directions:

  • Preheat your oven to 350° F. Grease a bundt cake pan and set aside.

  • Peel and dice the apples into small pieces and set aside.

  • In a medium sized mixing bowl, combine the wet ingredients: oil, syrup, applesauce, cider, and vanilla.

  • Mix in the brown sugar, spices, baking powder, and baking soda.

  • Mix in 1 cup of the flour until it's evenly incorporated.

  • Mix in the 2nd cup of flour until it's evenly incorporated.

  • Gently fold in the diced apple.

  • Pour the batter into the greased bundt cake pan and spread it out evenly.

  • Bake on the middle rack of your oven for about 30-35 minutes, or until an inserted toothpick comes out clean.

  • Remove from the oven and set the bundt cake pan on a drying rack for 5 minutes to cool.

  • Once the bundt cake pan is cool enough to handle (you might still need oven mitts), flip the pan upside down on the drying rack and gently shake it a few times until the cake falls out of the pan.

  • Let it cool for another 10-15 minutes.

  • While the cake is cooling, make the icing.

  • Mix the powdered sugar and maple syrup in a bowl, and whisk until a smooth icing forms.

  • Drizzle the icing over top of the cake in a stripe design.

  • Let the icing set for a few minutes, then slice, serve, and enjoy!

Tips and Tricks:

  • If you don't have apple cider on hand, substitute the same amount for any non-dairy plant milk.

  • If you don't have oil on hand, substitute the same amount for any non-dairy butter spread (melted).

  • No the pumpkin pie spice isn't a typo! It works really well in this recipe. If you don't have a premade blend of pumpkin pie spice, mix together 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/8 tsp nutmeg.

  • Store any leftover cake in an air-tight container or covered with plastic wrap in the fridge for up to 3 days.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 1 slice (yields about 12+ slices depending on the size)

  • Calories: 221

  • Total Fat: 10g

  • Carbs: 32g

  • Protein: 2g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.

Tag me on Instagram @veganrecipesandvibes

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