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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.
Table of Contents
- Make a Bundt Cake for Celebrations
- Vanilla Bundt Cake that is Gluten-Free & Vegan
- Ingredients
- Step by Step Instructions (No Mixer Required!)
- FAQ
- How Do I Store the Vegan Gluten-Free Vanilla Bundt Cake?
- I Do Not Need the Cake to be Gluten-Free. How Can I Adapt the Recipe?
- What Kind of Gluten-Free Flour Should I Use?
- More Delectable Vegan Cakes to Try
- Vegan Gluten-Free Vanilla Bundt Cake Recipe
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.
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 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.
- 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.
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
- Vanilla Almond Flour Cake {oil-free}
- Chickpea Flour Chocolate Layer Cake
- Easy Cashew Cheesecake
- Vegan Coconut Flour Cupcakes
- Grain-Free & Vegan Vanilla Layer Cake
- Vegan Red Velvet Cake
- Chickpea Flour Gingerbread Bundt Cake
- Pumpkin Hemp Heart Cheesecake
Vegan Gluten-Free Vanilla Bundt Cake
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
- 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.
- 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.
- 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.
I am ok with eggs. If I don’t want to use the Flaxseed/water, how many eggs?
Hi Janis,
You can replace the water + flaxseed meal with 3 eggs 🙂
Can you make the cake with almond flour instead of all purpose flour? Any other changes needed if almond flour is used? Thanks
Hi Mary,
No, the cake will not work with almond flour. I do have some other almond flour cakes in my website, though 😉
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!
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.
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!
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.
@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
I am so glad it worked out, Noel! Well done! As for adding some color: a really easy solution is to replace some of the cane sugar with brown sugar or coconut sugar. It will add great flavor too! You could replace 1/4, 1/3 or 1/2 of the sugar with one of these darker options.
You are right, it is not your oven, you are doing things correctly. It’s that gluten-free flours and vegan baked goods do not necessarily brown in the same way as traditional ingredient baked goods (items such as eggs, dairy, wheat flour all contribute to traditional cake browning).
As for chocolate Bundts–I think I will need to do some experimenting, very soon!
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.
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 🙂
Would you mind sharing the brand of gluten free all purpose flour you used? Thanks for sharing the recipe, cannot wait to make it!
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!
Made this in mini bundts for gifts and came out great! Thanks for an easy great recipe!
Y’all. This recipe is LIT. I haven’t had this much love and success with a vgf cake recipe in YEARS! The only swap I made was veg oil for avo oil. It was stellar! The lift from the bp was amazing and I can’t wait to try and make this as a chocolate Bundt cake! eeek!!!
I made this is small loaves to give as gifts. It was very much appreciated by all. Thank you!
Tried this today for my sons birthday. He and I are gluten free/egg free/dairy free due to allergies and it’s so hard finding something comparable to a real cake. It came out amazing! Thank you for this recipe! It was super dense and super moist. I used plain oat milk and regular vegetable oil as that’s all I had on hand. The outside is a little tougher than I am used to, but the vanilla flavor and density made up for it. I will be using this recipe again and again! Thank you- I can’t wait to try your other recipes!!
Thanks so much, Britt, I am so happy it turned out!
Thanks! My daughter and I made this with the Bobs Red Mill baking all purpose flour and it was out of this world.
I’m too lazy to roll out cookies, so I loved your intro. Made this for a Christmas party (my only changes: added 1 teaspoon each of ground cardamom, ginger and cinnamon) and it was a huge hit. I’m doing the same version today with regular flour and cornstarch to give as a gift (the person does not need it to be gluten-free)
I made this with melted virgin coconut oil, lite coconut milk and added a cup of toasted coconut to the batter. The best cake I have ever made and eaten in my life!
Thank you for this wonderful recipe. My kids cannot eat eggs and I cannot tolerate gluten. This is a favorite.
I have been making this Bundt cake for years. It is always a winner. I change it up according the season. It is perfect for everything from Thanksgiving to summer (with summer fruits). Thank you!
I made this for my family gathering this weekend. I think I have finally found a winning Bundt cake recipe! It was loved by everyone, ncluding people who do not eat vegan or gluten-free. Thanks for sharing.
Great recipe! Came out perfect.
I did as you suggested and made this for my daughter’s class instead of cookies. It was a huge hit (the icing and sprinkles on top helped, too!). 😉