Are you looking for a delectable vegan dessert that’s both moist and flavorful? Look no further than this Vegan Almond Bundt Cake! Perfect for any occasion, from a cozy family gathering to a festive celebration, this cake’s rich almond flavor combined with a tender crumb makes it a delightful treat that everyone will love. Plus, it’s easy to make and packed with wholesome ingredients.
Whether you’re a seasoned baker or a beginner, this Vegan Almond Bundt Cake will impress with its simple preparation and scrumptious results. It’s also a versatile recipe that can be adjusted based on the size of your Bundt pan, and it can be made gluten-free for those with dietary restrictions.
Let’s dive into the details of this delightful recipe!
Jump to Recipe
Ingredients You’ll Need:
- all-purpose flour
- brown sugar
- granulated sugar
- marzipan
- rapeseed oil
- oat milk (homemade or store-bought)
- chickpea brine
- baking powder
- vanilla sugar
- A pinch of salt
- ground cardamom (optional)
For the Glaze:
- powdered sugar
- water (adjust for desired consistency)
- lemon
- Chopped almonds for topping (optional, about 20–30 g)
Equipment You’ll Need:
- 1–1.2-liter Bundt pan
- Mixing bowls
- Whisk
- Grater (for marzipan)
- Measuring cups and spoons
- Toothpick (for testing doneness)
- Parchment paper (optional)
- Grease brush (for oiling the pan)
Instructions:
- Preheat the Oven:
- Preheat your oven to 175°C (350°F).
- Prepare the Pan:
- Grease a 1–1.2-liter Bundt pan thoroughly with rapeseed oil and dust with flour, or use parchment paper for easier removal. For larger Bundt pans, adjust the ingredient quantities as needed.
- Prepare the Dry Ingredients:
- In a large bowl, sift the flour and mix with brown sugar, granulated sugar, baking powder, vanilla sugar, ground cardamom (if using), and a pinch of salt.
- Combine Wet Ingredients:
- Lightly whisk the chickpea brine until frothy, then mix in the rapeseed oil and oat milk. Pour this mixture into the dry ingredients and stir until just combined. Grate the marzipan and mix it into the wet ingredients.
- Bake:
- Pour the batter into the prepared Bundt pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on the pan size and oven, so check doneness regularly.
- Cool:
- Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
Adjusting the Recipe Based on Pan Size
This Vegan Almond Bundt Cake recipe is designed for a 1–1.2-liter Bundt pan. If you’re using a pan of a different size, here’s how to adjust:
- Larger Pan: If using a larger Bundt pan, you’ll need to increase the ingredient quantities proportionally to ensure the batter fills the pan and the cake bakes evenly. For example, if you’re using a 2-liter pan, increase the ingredients by about 40% to maintain the right texture and height.
Making It Gluten-Free
Want to make this Vegan Almond Bundt Cake gluten-free? It’s simple! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that includes xanthan gum or guar gum, as these help provide structure and texture similar to traditional flour.
By making this adjustment, you can enjoy a delicious, moist vegan almond cake that everyone can savor, regardless of dietary preferences.
Enjoy baking and indulging in this delicious Vegan Almond Bundt Cake. With its delightful almond flavor and easy preparation, it’s sure to become a favorite in your recipe collection!
Vegan Almond Bundt Cake Recipe: Moist and Flavorful
Ingredients
- 180 g all-purpose flour
- 60 g brown sugar
- 60 g granulated sugar
- 100 g marzipan (grated)
- 100 g rapeseed oil
- 100 g oat milk (homemade or store-bought)
- 45 g chickpea brine (about 3 tbsp)
- 2 tsp baking powder
- 1 tsp vanilla sugar
- 1-2 tsp ground cardamom (optional)
- A pinch of salt
For the Glaze:
- 120 g powdered sugar1 tbsp
- 1 tbsp water (adjust for desired consistency)
- A splash of lemon juice (optional)
- 20-30 g Chopped almonds for topping (optional, about 20–30 g)
Instructions
Preheat the Oven:
- Preheat your oven to 175°C (350°F). Grease a bundt or cake pan with a thin layer of rapeseed oil and dust with flour, or line with parchment paper.
Prepare the Pan:
- Grease a 1–1.2-liter Bundt pan thoroughly with rapeseed oil and dust with flour, or use parchment paper for easier removal. For larger Bundt pans, adjust the ingredient quantities as needed.
Prepare the Dry Ingredients:
- In a large bowl, sift the flour and add the brown sugar, granulated sugar, baking powder, vanilla sugar, ground cardamom (if using), and a pinch of salt. Mix well.
Combine Wet Ingredients:
- Lightly whisk the chickpea brine until frothy, then mix in the rapeseed oil and oat milk. Pour this mixture into the dry ingredients and stir until just combined.Grate the marzipan and mix it into the wet ingredients.
Bake:
- Pour the batter into the prepared pan and bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Let the cake cool slightly before removing it from the pan.
Prepare the Glaze:
- Mix the powdered sugar with water until you achieve a smooth, thick glaze. Adjust the water as needed.
Decorate:
- Once the cake has cooled, spread the glaze over the top and sprinkle with chopped almonds if desired.
Notes
-
Preparing the Pan: Thoroughly grease the Bundt pan with rapeseed oil or another neutral oil. For best results, flour the pan with all-purpose flour, or use one of these alternatives:
- Breadcrumbs: Sprinkle the greased pan with breadcrumbs for a crispier crust.
- Almond Flour: For a more complementary flavor, use almond flour to coat the pan.
- Cornstarch: Dusting with cornstarch can also work well to prevent sticking.
- Gluten-Free Option: To make this Vegan Almond Bundt Cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or guar gum to provide the necessary structure and texture.
- Pan Size and Baking Time: This recipe is designed for a 1–1.2-liter Bundt pan. If using a larger Bundt pan, you may need to increase the ingredient quantities by about 40% and adjust the baking time. For a smaller pan, reduce the ingredient quantities proportionally and check the cake for doneness a bit earlier.
- Toasting Almonds: For added flavor, you can lightly toast the chopped almonds in a dry skillet over medium heat until they’re golden and fragrant. Allow them to cool before sprinkling on the glaze.
- Cooling: Allow the cake to cool in the Bundt pan for about 10 minutes before transferring to a wire rack to cool completely. This helps the cake to set and prevents it from sticking to the pan.
