Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly with nonstick spray or vegan butter, ensuring all the crevices are well-coated to prevent sticking.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure the dry ingredients are well combined to ensure even distribution of leavening agents.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine the granulated sugar, brown sugar, almond milk, apple cider vinegar, vegetable oil, vanilla extract, and applesauce. Whisk everything together until smooth and creamy. The apple cider vinegar will react with the baking soda to help the cake rise.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients into the dry mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix—stir just until there are no dry spots left. Overmixing can cause the cake to become dense.
Step 5: Pour Batter into the Bundt Pan
Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Tap the pan gently on the countertop to release any air bubbles that may be trapped in the batter.
Step 6: Bake the Cake
Place the Bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and firm to the touch.
Step 7: Prepare Cinnamon Sugar Topping
While the cake is baking, prepare the cinnamon sugar topping by mixing together the granulated sugar and cinnamon in a small bowl. Set aside the melted vegan butter for brushing the cake later.
Step 8: Cool and Release the Cake
Once the cake is baked, remove it from the oven and allow it to cool in the pan for 10-15 minutes. Carefully run a knife along the edges of the cake to loosen it from the pan. Invert the cake onto a wire rack to cool completely.
Step 9: Add Cinnamon Sugar Topping
While the cake is still slightly warm, brush the top and sides with the melted vegan butter. Immediately sprinkle the cinnamon sugar mixture over the cake, making sure to cover it evenly. The sugar should stick well to the buttery surface, creating a crispy and sweet coating.
Step 10: Serve
Slice the cake and enjoy it warm or at room temperature. This cake pairs perfectly with a hot cup of tea or coffee, making it a delightful treat for breakfast or dessert.
Nutritional Information (per serving)
- Calories: 290 kcal
- Carbohydrates: 45 g
- Protein: 3 g
- Fat: 11 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 170 mg
- Fiber: 1 g
- Sugar: 27 g
Tips for Success
- Don’t Overmix: Stir the batter gently to avoid over-developing the gluten, which can make the cake dense rather than fluffy.
- Room Temperature Ingredients: For best results, ensure your ingredients (especially the almond milk and applesauce) are at room temperature. This helps create a smoother batter.
- Vegan Butter Substitutes: If you prefer, you can substitute the melted vegan butter in the topping with a neutral oil like coconut oil for a slightly different flavor profile.
- Make it Gluten-Free: Swap the all-purpose flour for a gluten-free baking blend to accommodate dietary restrictions. Just ensure it contains xanthan gum for better texture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. Reheat individual slices for a warm treat!
This vegan cinnamon sugar Bundt cake is a deliciously moist, spiced cake with a crispy, sugary crust. Perfect for any occasion, it’s easy to make and sure to impress!
