1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Vegan Maple Butter Bundt Cake


Vegan Maple Butter Bundt Cake

Vegan Maple Bundt Cake.

© 2011 Ashley Skabar, licensed to About.com, Inc.

Most bundt cake recipes call for butter, milk, and eggs, but this fall-time favorite is dairy-free, egg-free and vegan, which is perfect for people with allergies and intolerances. That said, this bundt cake doesn't taste like it lacks anything, which is perfect for anyone who likes a delicious, moist cake with a maple-cinnamon flavor.

How you decide to "finish" your cake is completely up to you and the occasion; for quicker treats, I simply dust the cake generously with confectioners' sugar, but for more decadent occasions, I prepare the Simple Icing recipe at the bottom of the recipe. If you feel like being a little extra indulgent, try icing your finished cake with Vegan Caramel or Vegan Ganache.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 1 12-cup bundt cake


  • 3 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. salt
  • 1 cup pure maple syrup
  • 1 cup white granulated sugar
  • 1/2 cup melted soy margarine 
  • 1/3 cup canola oil
  • 2/3 cup vanilla soy yogurt or coconut milk kefir
  • 1/2 cup vanilla soy milk
  • 1/4 cup orange juice
  • 2 Tbs. vanilla extract
  • 1 Tbs. apple cider vinegar
  • Confectioners’ sugar, for dusting or Simple Icing (recipe below)


1. Preheat the oven to 325. Lightly grease a 12-cup bundt pan with dairy-free soy margarine. Set aside.

2. In a medium-sized mixing bowl, sift together the flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt until well mixed. Set aside.

3. In a large mixing bowl, whisk or beat together the maple syrup, sugar, melted soy margarine, canola oil, soy yogurt (or kefir, if using), soy milk, orange juice, vanilla extract, and cider vinegar until the sugar is dissolved and the mixture is well combined. Gradually add in the flour mixture, mixing until the batter is smooth. Pour the batter into the prepared pan and bake for 60 minutes, or until the top of the cake springs back slightly when touched. Let the cake cool in the pan for 30 minutes on a wire cooling rack, then invert the cake onto the cooling rack to cool completely before dusting with confectioners' sugar or icing with Simple Icing (recipe below) or another icing of your choice. (To remove the cake from the pan, you may need to gently loosen the sides of the cake from the pan with a knife.)

Simple Icing:

  • 1 1/2 cup confectioners' sugar
  • 2 1/2 T. vanilla soy milk
  • 1/2 t. lemon extract
  • 1. Place the confectioners' sugar in a small-medium mixing bowl. Gradually whisk in the vanilla soy milk and lemon extract until the mixture is smooth. (Icing should be runny enough to run down the cake but not so runny that it doesn't dry white on the cake.) If mixture is too thick, add a tablespoon more of soy milk, and if it's too runny, add a tablespoon more of confectioners' sugar, etc. Once the bundt cake has cooled completely, drizzle icing over top. Allow icing to set completely before serving.

    1. About.com
    2. Food
    3. Dairy Free Cooking
    4. Desserts & Beverages
    5. Cakes
    6. Vegan Bundt Cake Recipe - Vegan Maple Butter Bundt Cake Recipe - Vegan Maple Bundt Cake

    ©2014 About.com. All rights reserved.