Indulge your taste buds in the ultimate delight with my vegan cinnamon bundt cake, drizzled with luscious vegan chocolate icing! Perfect for any celebration or simply to satisfy your sweet cravings, this sumptuous cake is sure to dazzle your senses. I recently prepared this mouthwatering treat for my husband's birthday, and what a sensation it was! The combination of warm cinnamon notes and velvety chocolate icing creates a harmonious symphony of flavors that are worthy of a chef's kiss! Whether you follow a vegan lifestyle or simply appreciate irresistible desserts, this decadent masterpiece will surely become the star of any occasion. Serve it with my Peanut Butter Chocolate Pecan Crunch-Cream, and get ready to delight your palate and impress your loved ones with this drool-worthy delight!
Ingredients for Cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup non-dairy yogurt (I use non-dairy vanilla flavor)
- 1/2 cup canola oil or vegan butter softened
- 1 tsp vanilla extract
- 1 cup dairy-free almond milk (may substitute other plant-based milk, but almond has best consistency for cake)
- 1 tbsp apple cider vinegar
Ingredients for Frosting:
- 1 1/2 cups confectioner's sugar (powdered sugar)
- 2 Tbsp pure, unsweetened cocoa powder
- 2 Tbsp vegan butter, softened
- 1/2 tsp vanilla extract
- 5-6 Tbsp almond milk (add slowly and adjust for desired consistency)
Instructions for Cake:
Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan. (Make sure your bundt mold is well-greased as cake may stick to crevices inside the pan.)
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon and salt. Mix well.
In a separate bowl, whisk together the non-dairy yogurt, vegetable oil, and vanilla extract until well combined.
Slowly add the wet mixture to the dry mixture in the large mixing bowl. Mix on medium speed until just combined.
In a separate small bowl, mix the dairy-free milk and apple cider vinegar. Allow it to sit for a minute and curdle slightly.
Add the milk mixture to the cake batter and mix on medium speed until smooth.
Pour the cake batter into the greased bundt mold and spread it evenly.
Bake in the preheated oven for 40 to 45 minutes or until a knife inserted into the center comes out clean. (If using a square 9-inch baking pan, reduce baking time by 10 minutes.)
Remove the cake from the oven and let it cool in the pan for 20 minutes, then transfer it to a plate to cool completely.
Once the cake has cooled, drizzle it with vegan chocolate frosting from recipe included.
Instructions for Frosting:
Add the powdered confectioner's sugar, cocoa powder, vegan butter, vanilla and 1 tablespoon of almond milk to a small bowl, and whisk ingredients together until smooth.
Continue to add almond milk, whisking in 1 Tbsp at a time until the icing reaches the desired consistency. For a bundt cake, you'll want to drizzle it without making it too watery. For a layer or square cake, you'll want the frosting thicker, but still spreadable.
Drizzle or spread the finished frosting over the cake and let stand for 15 to 20 minutes before serving.
Lazy Cake Ingredients (as described in our podcast):
- 1 box Duncan Hines Yellow Cake Mix
- 2.5 oz non-dairy vanilla yogurt
- 1 cup water
- 1/3 vegetable oil
Lazy Cake Instructions:
Mix all ingredients together with mixer on medium speed until smooth.
Pour into a well-greased bundt cake mold or baking pan.
Bake bundt cake at 350 degrees for 40-45 minutes, or bake 9"square cake for 25 to 30 minutes.
Insert knife into center to ensure cake is fully done. Knife should come out clean.
Follow frosting directions above.
This cake is fantastic when served with Cindy's Peanut Butter Chocolate Pecan Crunch-Cream (vegan ice cream).
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