Vegan Apple Cider Donut Bundt Cake

This vegan apple cider donut bundt cake is basically a giant apple cider donut. Covered in spiced cinnamon sugar, this fluffy moist cake is full of apple flavor and screams fall. It’s delicious, cozy, and so comforting. It is easier to make than regular apple cider donuts and only takes one bowl, but tastes just as good! Enjoy it for breakfast or dessert, it’s good anytime of day!

The key to a very flavorful apple cider donut bundt cake is using homemade applesauce and a good apple cider. My homemade applesauce is really flavorful and was so tasty in this bundt cake. The apple cider I used was heavily spiced which also upped the flavor profile. It’s healthier than your average bundt cake because it uses way less oil, thanks to the applesauce, and less sugar. You would never know and even the non-vegans LOVED it.

This bundt cake is super moist, perfectly sweet, and has the best textures. It tastes even better and more flavorful the next day as the flavors have more time to develop. I highly recommend you make it the day before serving and then adding the cinnamon sugar coating right before you want to eat it. However, it is still VERY yummy day of.

If you make this cake, tag me @nutsaboutgreens on Instagram so I can see your creations and leave a comment below! Happy baking!

Vegan Apple Cider Donut Bundt Cake

This vegan apple cider donut cake is so fluffy, flavorful, moist, and perfectly sweet. Covered in a spiced cinnamon sugar, it is so tasty!

Print Recipe

Ingredients

• 2 3/4 cups all purpose flour (not packed)
• 1 Tbsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sea salt
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ginger
• 1/8 tsp cardamom
• 1/4 tsp ground cloves
• 1 1/2 cups spiced apple cider
• 2/3 cup brown sugar
• 1/4 cup pure organic cane sugar
• 1/2 cup applesauce (homemade is best)
• 3 Tbsp avocado oil (or melted coconut oil)
• 1/2 Tbsp apple cider vinegar
• 2 tsp vanilla extract

Topping

• 3 Tbsp melted vegan butter or coconut oil
• 1/3 cup pure organic cane sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• dash of cardamom
• pinch of salt

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, add the dry ingredients. Whisk until well combined.
• Then add the wet ingredients. Use a spatula to stir until just combined. Careful not to overmix.
• Let batter rest for 3 minutes. Spray bundt pan very well, making sure every crevice is coated. Pour batter into pan and bake for 35-40 minutes, or until a skewer or knife inserted comes out clean.
• Let it sit in the pan for 15 minutes, then invert it onto a cooling rack to cool completely.
• Once cooled, mix the topping ingredients together in a small bowl, except for the melted butter. Brush melted butter/oil onto the bundt cake and sprinkle cinnamon sugar all over. Slice and enjoy! Store leftovers in an airtight container on the counter for 2 days. It tastes even better and more flavorful the next day!

Servings: 8

Author: valeria.chao