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Vegan & Gluten-Free Vanilla Bundt Cake

Gluten-free vegan vanilla Bundt cake! Made in 1 bowl (so easy, no mixer required) with 7 ingredients, this versatile cake is perfect for every occasion.
Gluten-Free Vegan Vanilla Bundt Cake on a Crystal Platter, dusted with Powdered Sugar

Make a Bundt Cake for Celebrations

Cookies are iconic at holiday season, but when it comes to speed, ease, and last-minute needs (e.g., a bake sale at your child’s school! Oops, forgot to write that on the calendar) a Bundt cake is my kind of festive baking.

Forget the multiple batches and constant oven monitoring that cookies require. This simple Bundt is mixed in one bowl, poured into one pan, and baked for close to an hour, allowing for plenty of hands free time to accomplish other tasks, or collapse on the sofa for sanity renewal (think cup of tea, good book, trashy magazine, a nap).

It’s a cinch to make a Bundt instantly festive, too. For example, place on a platter and sprinkle with powdered sugar. Done. Or drizzle with melted chocolate (dark or white) or icing, accompanied by sprinkles, edible glitter, or crushed candy canes. The flavor of can be glitzed up, too, with additions of spices, extracts, citrus or spirits. 

A Bundt is simple to slice and share with a crowd, too.

Vanilla Bundt cake on a platter, sliced, and sprinkled with confectioners' sugar

In short, you need to make my Vanilla Bundt Cake. Oh, it happens to be gluten-free and vegan (egg-free & dairy-free) too. ‘Tis the season of sharing!

Vanilla Bundt Cake that is Gluten-Free & Vegan

Making this cake gluten-free was easier than I expected. I replaced the all-purpose flour with an all-purpose gluten-free flour blend. I find that such gluten-free blends tend to be more absorbent than regular flour, so I adjusted the liquid ratios several times to get the texture just where I want it (i.e., tender and moist). 

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

  • flaxseed meal
  • gluten-free all-purpose flour blend (see notes)
  • natural cane sugar (or regular granulated sugar)
  • baking powder (certified gluten-free)
  • salt
  • nondairy milk (any variety)
  • avocado oil (or oil of choice)
  • vanilla extract
  • Optional: confectioners’/powdered sugar (for dusting)

Step by Step Instructions (No Mixer Required!)

Note that the complete directions are also in the recipe card below.

You will love how fast and simple this cake is to make and bake. You need never have baked a cake before now, either.

  • Preheat oven to 350F (180C). Grease and flour (with some gf all-purpose flour blend) a large (e.g., 10-cup or larger) Bundt pan.
  • In a small bowl, combine the water and flaxseed meal. Let stand 5 minutes to thicken.
  • In a large bowl, whisk the gluten-free flour, sugar, baking powder and salt until blended. Add the flaxseed mixture, milk, oil and vanilla; whisk or stir until completely blended and smooth.
Metal bowl with the batter for the vanilla bundt cake
  • Pour and spread the batter evenly in the prepared Bundt pan.
  • Bake in the preheated oven for 55 to 60 minutes until a long skewer (an uncooked piece of spaghetti is perfect) inserted in the center comes out with only a few moist crumbs attached.
  • Place the pan on a cooling rack and cool in the pan for 10 minutes.
  • Use a butter knife, if needed, to loosen cake at the sides. Place a cooling rack on top of the pan and invert the cake. Cool completely. Dust with confectioners’ sugar, if desired.
The best vegan vanilla bundt cake cooling in a metal pan

Happy baking!

FAQ

How Do I Store the Vegan Gluten-Free Vanilla Bundt Cake?

Store the completely cooled cake in a cake container or other covered container at cool room temperature for up to 3 days. Store in an airtight container in the refrigerator for up to 1 week. The cake can also be stored (whole, or sliced) in an airtight container in the freezer for up to 3 months.

I Do Not Need the Cake to be Gluten-Free. How Can I Adapt the Recipe?

If you do not need this cake to be Gluten-Free, replace the gluten-free flour blend with 2 and 1/2 cups all-purpose flour + 1/4 cup cornstarch, arrowroot, or potato starch.

What Kind of Gluten-Free Flour Should I Use?

Make sure that the all-purpose gluten-free flour blend that you choose is a 1:1 replacement (i.e., it can be used measure for measure for all-purpose flour) and that it contains xanthan gum.

More Delectable Vegan Cakes to Try

  1. Vanilla Almond Flour Cake {oil-free}
  2. Chickpea Flour Chocolate Layer Cake
  3. Easy Cashew Cheesecake
  4. Vegan Coconut Flour Cupcakes
  5. Grain-Free & Vegan Vanilla Layer Cake
  6. Vegan Red Velvet Cake
  7. Chickpea Flour Gingerbread Bundt Cake
  8. Pumpkin Hemp Heart Cheesecake
Gluten-Free Vegan Vanilla Bundt Cake on a Crystal Platter, dusted with Powdered Sugar

Vegan Gluten-Free Vanilla Bundt Cake

Yield: 20 slices
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

The best vegan vanilla Bundt cake! Made without a mixer, this vegan and gluten-free vanilla Bundt cake is perfect for every occasion.

Ingredients

  • 1/2 cup water
  • 3 tablespoons flaxseed meal
  • 2 and 3/4 cups gluten-free all-purpose flour blend (see notes)
  • 1 and 1/2 cups natural cane sugar (or regular granulated sugar)
  • 2 teaspoons baking powder (certified gluten-free)
  • 3/4 teaspoon salt
  • 1 cup vanilla or plain nondairy milk (any variety)
  • 1 cup avocado oil (or oil of choice)
  • 2 teaspoons vanilla extract
  • Optional: confectioners' sugar (for dusting)

Instructions

  1. Preheat oven to 350F (180C). Grease and flour (with some gf all-purpose flour blend) a large (e.g., 10-cup or larger) Bundt pan.
  2. In a small bowl, combine the water and flaxseed meal. Let stand 5 minutes.
  3. In a large bowl, whisk the gluten-free flour, sugar, baking powder and salt until blended. Add the flaxseed mixture, milk, oil and vanilla; whisk or stir until completely blended and smooth.
  4. Pour and spread the batter evenly in the prepared Bundt pan.
  5. Bake in the preheated oven for 55 to 60 minutes until a long skewer (an uncooked piece of spaghetti is perfect) inserted in the center comes out with only a few moist crumbs attached.
  6. Place the pan on a cooling rack and cool in the pan for 10 minutes. Use a butter knife, if needed, to loosen cake at the sides. Place a cooling rack on top of the pan and invert the cake. Cool completely.
  7. Dust with confectioners' sugar, if desired.

Notes

Storage: Store the completely cooled cake in a cake container or other covered container at cool room temperature for up to 3 days. Store in an airtight container in the refrigerator for up to 1 week. The cake can also be stored (whole, or sliced) in an airtight container in the freezer for up to 3 months.

Tip: If you do not need this cake to be Gluten-Free, replace the gluten-free flour blend with 2 and 1/2 cups all-purpose flour + 1/4 cup cornstarch, arrowroot, or potato starch.

Tip: Make sure that the all-purpose gluten-free flour blend that you choose is a 1:1 replacement (i.e., it can be used measure for measure for all-purpose flour) and that it contains xanthan gum.

Nutrition Information
Yield 20 Serving Size 1 slice (20th of cake)
Amount Per Serving Calories 240Total Fat 8.3gSaturated Fat 5.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 177.4mgCarbohydrates 41.4gFiber 1.4gSugar 20.1gProtein 2.4g

Did you make this recipe?

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Mary Rao

Tuesday 7th of November 2023

Can you make the cake with almond flour instead of all purpose flour? Any other changes needed if almond flour is used? Thanks

Camilla

Wednesday 8th of November 2023

Hi Mary,

No, the cake will not work with almond flour. I do have some other almond flour cakes in my website, though ;)

Renee

Tuesday 17th of October 2023

Hi! Love your recipes so much. I am wondering if you tried using an alternative sweetener like granulated stevia for this? I know if there is yeast a recipe needs sugar, but for things like this can you substitute the stevia? I was also wondering about this for the yellow cake recipe too. Thanks for all you do!

Camilla

Thursday 19th of October 2023

Hi Renee! I can be tricky to swap out all the sugar for a recipe that has a lot of volume (like a cake; it is easier with something like a cookie that does not need a lot of volume or moisture). The sugar does several things besides sweeten: it adds volume, browning, and moisture ti the cake. That does not mean that it cannot be made with a sugar replacement, but it would likely need some experimenting (i.e.,g it would not be a simple swap). Cheers.

Noel

Tuesday 18th of April 2023

Hi! This looks great. I'm wondering how long to bake and what temperature if I want to make mini bundt cakes, like a pan of 12 minis that are about 3 inches in diameter each.

Also, can I replace the milk with water?

Or with a vegan milk that is allergy free?

Thanks so much!

Noel

Thursday 11th of May 2023

@Camilla,

Thanks so much for the tips. I tested half the recipe with almond milk, canola oil, and Better Batter Classic GF flour blend that I've been using for years. It made 8 mini bundts and baked for about 17 minutes at 350°.

The flavor and texture were great, but they were very pale. My oven is running at the proper temperature. What can I do to get them to brown more?

Also, is there an option to make these chocolate bundts?

Thanks, Noel

Camilla

Wednesday 19th of April 2023

Hi Noel,

Yes, you can definitely make this in smaller Bundt pans. For 12 minis, I suggest checking after 20 minutes of baking.

The recipe calls for nondairy milk (which is vegan milk) so yes, you can use any variety of nondairy milk that you prefer. You could use water, but it will lead to a less tender (tougher) cake. I do not recommend it.

Leah

Friday 24th of March 2023

I made a few substitutions: chia instead of flax bc it’s what I had on hand (gave it a poppyseed feel!), 1 c sugar bc I like less sweetened cakes, Bobs 1:1 GF Baking flour, and bourbon vanilla instead of plain.

Came out excellent.

Camilla

Friday 31st of March 2023

Wonderful, Leah!!! I am especially excited to hear that it still worked well with less sugar, that's great. Thank you so much for letting me know you enjoyed the recipe, and for sharing your tips and customizations :)

Nisa

Monday 27th of February 2023

Would you mind sharing the brand of gluten free all purpose flour you used? Thanks for sharing the recipe, cannot wait to make it!

Camilla

Tuesday 28th of February 2023

Hi Nisa! I use King Arthur brand measure for measure all purpose gluten-free flour the majority of the time. I have also used (on a few occasions) Bob's Red Mill 1:1 Baking Flour. Cheers!

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