This vegan vanilla cake is simple, but so moist and delicious! The vanilla flavor really shines through in this classic bundt cake that has no dairy or eggs.
Vanilla is such an underrated flavor.
And I'm one to talk, seeing as this is the first vanilla recipe on my site...
But this vanilla bean bundt cake is here to tell me never to overlook vanilla again. And trust me, I won't after seeing how delicious vanilla beans can make a cake!
This cake is super moist with no dairy or eggs! I've also snuck in some whole wheat to make it more satiating and filling, but the texture remains soft and fluffy (you can't even tell it's there! And I mean it). This cake packs in healthy fats, fiber, and is so. freaking. delicious.
Probably my favorite part is that it's ridiculously easy to make. It took me about 15 minutes to prepare, while I was filming a video, so it should be even less time for you to make it. The oven will do the rest for you!
If you don't have time to make this cake now, click here to save the recipe on Pinterest for this weekend, your next party, or whenever you have time!📌 I know life gets busy, so this cake will always be there, ready when you are 🙂
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A Vanilla Flavor that Pops
Although I've never made a strictly vanilla recipe (except one ice cream recipe that never made it to the blog🙈), it's always been one of my favorite ingredients to enhance the flavor of all baked goods.
While most recipes would call for a teaspoon of vanilla extract, I would use a tablespoon. Vanilla extract and salt combined are the underrated flavor enhancers that need to be recognized more (there are still some people who think adding salt will make your dessert salty...it doesn't).
That's vanilla extract. A pretty subtle flavor, very liquidy but great for complimenting flavors. But for a vanilla cake, we're going to need more.
From the title, you can see that we are using vanilla beans, not extract. However, we're going to make your life easier with no scraping seeds, and use vanilla bean paste.
Like vanilla extract, vanilla bean paste comes in a bottle, so it's super easy to use, and you can use the exact amount you need (whereas vanilla beans you would have to use whole numbers). But unlike extract, the paste is thick and has real vanilla beans (you can even see the specks, which I find super cute!).
This is the brand I use and the quality is just superb. The vanilla taste is rich, indulgent, and gives this cake so much flavor! You can even get 10% off using the code 10NDELIGHTS (the discount expires 2/28/21 so be sure to order while it's there!)
Key Ingredients & Techniques for a Fluffy Vegan Cake
Now that we've covered the star of the show, let's get into how to make this moist cake!
First off is the vegan “buttermilk.” No, I’m not expecting you to go buy some (do they even sell it in stores?). It’s extremely easy to make!
All you have to do it combine apple cider vinegar with your favorite plant-based milk (I’ve tried both oat and almond milk; they work great!) and let it sit to curdle.
What’s the point of this? Since this recipe has no eggs, the acidity of the ACV reacts with the basic baking powder to act as a leavener. It is extremely important to the texture so you don’t get a dense/gummy cake.
While you let that mixture sit, you’ll combine all the dry ingredients: all purpose flour, white whole wheat flour, salt, baking powder, and baking soda.
While I don’t have any notes for the last 3 ingredients mentioned (except do not skimp on salt!!), I want to make a quick note on the flours I used.
As with most of my cinnamon roll recipes, I like to use a combination of white flour and white whole wheat flour. They both have their own benefits and downsides, which is why I prefer to use both.
With white/all-purpose flour, you end up with the fluffiest and softest texture, but no nutritional value. Whereas the whole wheat flour has fiber, but a denser and wheaty texture. (note: be sure to use white whole wheat flour, not regular wheat, because it has a lighter taste and texture with the same nutritional value).
When you use both you get the best of both worlds–fluffy bread and more fiber! It will have a bit less fiber though, and that’s where flaxseed meal comes in to play.
This ingredient is 100% optional, so don’t worry if you don’t have it. However, it does increase the amount of fiber, protein, and omega-3s without changing taste or texture, so I highly recommend using if you have it.
Then, you’ll add the remainder of the wet ingredients: the vegan “buttermilk” you made earlier, avocado oil, vanilla bean paste, and sugar.
I love using avocado oil because it has the same health benefits as olive oil (unsaturated fats, omega-3 fatty acids, and more) but with a neutral taste. It’s also not chemically processed like canola or vegetable oil!
This is the brand I like to buy because it’s high quality and a great price for the quantity!
And finally, the sugar. I used unrefined cane sugar (the most budget-friendly option; it’s hardly more than regular table sugar!) but you can use any 1:1 granulated sweetener as long as it acts like sugar. Coconut sugar would also work, but you might want to add a bit more since it’s not as sweet.
Bundt Cake Tips
Remember at the beginning when I said this cake was super easy? I forgot to mention that flipping the cake out of the bundt pan can be a little stressful. But there a few tricks I'd like to share that got it out perfectly!
First of all, you need a bundt pan😂 Unfortunately they aren't selling the same pan I have anymore, but this one is very similar and very cheap!
Next, you want to oil-spray your pan really well. Make sure that every side is covered and it's not falling off the walls to the bottom. To fix this, just take a small paper towel and rub the oil around, just make sure you aren't wiping it off!
After the cake comes out of the oven, let it sit outside for at least two hours. Ideally you should only flip when the bottom of the pan reaches room temperature, but it should be fine a little warm.
Once out of the pan, I recommend cutting off the lumpy top so that it sits flat. Then flip it over again and ice!
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!💕
Feel free to leave a comment and star rating if you make this recipe (these make my day, and it helps others to see your review)!
More recipes you might love:
Vegan Vanilla Bean Bundt Cake
- 2 ¼ cup all purpose flour
- 1 cup white whole wheat flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 10 tablespoons sugar of choice
- 10 tablespoons avocado oil
- 2 cups + 2 tablespoons oat/any milk
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons vanilla bean paste see notes for my recommendation!
- 2 tablespoons flaxseed meal optional!!
- In a medium bowl, combine the milk with apple cider vinegar. Mix and set aside to thicken for 10 minutes. Preheat oven to 350 degrees Fahrenheit and grease a bundt pan.
- Pour the batter into the prepared pan and bake for about 45 minutes (more or less depending on your oven). Let it cool for a few hours, then flip out of the pan. To make the glaze, just whisk powdered sugar, more vanilla bean paste, and a splash of oat milk. Enjoy!