Vegan Vanilla Bean Bundt Cake
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.
- 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. In a large bowl, whisk together the dry ingredients: white flour, white whole wheat flour, baking powder, baking soda, salt, and flaxseed meal if using. Then whisk in all the wet ingredients: sugar, avocado oil, milk mixture, and vanilla bean paste. 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!
VANILLA BEAN PASTE: this is my favorite brand! It has a much richer taste than vanilla extract, so I highly recommend this. You can also use my code 10NDELIGHTS for 10% off! *code expires 2/28/21
AVOCADO OIL: avocado oil is my favorite because of it’s unsaturated fats and omega-3s, but any neutral oil will work!
FLAXSEED MEAL: this is completely optional!! The only reason I put it there is to add nutritional value, like fiber and protein. The texture does not change with or without it.
SUGAR: I used unrefined cane sugar, but pretty much any 1:1 granulated sugar will work! The only other one I have experience with is coconut sugar; in which case you will need to add 1-2 tablespoons to get the same amount of sweetness.