The best vegan vanilla Bundt cake! Made in 1 bowl (so easy, no mixer required) with 7 ingredients, my vegan & gluten-free vanilla Bundt cake is perfect for every occasion.
Make a Bundt Cake for Easy Holiday Baking
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!
The Best Vegan Vanilla Bundt Cake
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).
Simple Ingredients, and No Mixer Required
You will love how fast and simple this cake is to make and bake. You need never have baked a cake before now, either.
Here’s how to make it. Begin by making the flax eggs: mix 3 tablespoons of flaxseed meal with 1/2 cup water. Let stand for 5 minutes to thicken.
Next, whisk the dry ingredients in a large bowl (all-purpose gluten-free flour, sugar, baking powder and salt). Next, stir in the wet ingredients (flax eggs, nondairy milk, oil, and an ample amount of vanilla) until blended and smooth. You need not worry about overmixing since there is no gluten in this cake!
This next part is important: you must grease and flour a large Bundt pan. This ensures easy release of the Bundt after baking and cooling.
Simply pour some oil on a paper towel and rub it over the entire surface of the pan’s interior and then sprinkle with a few tablespoons of the all-purpose gluten-free flour. Tap and tilt pan so that the flour coats the pan. Last, turn the pan over the garbage can and bang out the remaining flour. Done!
Spread the batter in the prepared pan, smoothing the top, and bake in a preheated 350F oven for 55 to 60 minutes until a long skewer comes out with only a few moist crumbs attached.
Let the cake cool in the pan for 10 minutes before inverting the cake onto a cooling rack to cool completely.
Sprinkle with confectioners’ sugar, if you like, or go to town with any and all adornments you like. You will love this cake for the holidays, but I think you will find it is perfect any time of the year.
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.
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 3 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.
Just made this for my husband's birthday, and it was not a success. I knew there was a problem when the batter came out so thick, I had to spoon it into the bundt pan. I checked and rechecked the recipe over and over, but I can't see anywhere that I went wrong. Not good. I used Better Batter flour and double-checked all ingredients. It doesn't have the consistency of a cake at all. Oh, well...
Wednesday 6th of January 2021
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!!!
Tuesday 29th of December 2020
Hello again. I commented before but haven’t seen it posted with an answer as I’m definitely wanting to try this recipe soon. Was wondering if in place of the xanthum gum, could I use a “flax egg” instead as I’m allergic to xanthum gum? If so how many? 1 or 2 flax eggs? Thank you!
Monday 28th of December 2020
Hello! Awesome looking recipe! I have many food allergies and this looks like a promising recipe for me to try! My only question is can I use my Trader Joe’s gluten free all purpose flour which does not have xanthum gum (as I’m allergic to it)? Is there something I should add that would give the same affect or can I use my flour as is? Thank you !
Sunday 6th of December 2020
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!!
Monday 7th of December 2020
Thanks so much, Britt, I am so happy it turned out!