Cinnamon Caramel Bundt Cake (Vegan & Gluten-Free)

Cinnamon Caramel Bundt Cake (Vegan & Gluten-Free)

A huge thank you, once again, to Sprouts for sponsoring this post and giving me the gracious opportunity to work with them and create a recipe for them! This Vegan and Gluten-free Bundt Cake is oil-free and nut-free and all made in 1 bowl!

Ahhhh, cake! It's one of my favorite things to create. Borderline, obsession. This cake and glaze....I could not stop running back to the kitchen for more bites. Cinnamon is my #1 favorite flavor and this entire cake is loaded with it!

Oil-Free Vegan Cake

I love creating cakes that everybody can enjoy. And since I create cakes that are all vegan, gluten-free and oil-free, most everybody can! To top if off, they are 8 ingredients only! I'm telling you, that is such a challenge when creating a vegan cake, that is also gluten-free and also oil-free. It requires multiple trials and time in the kitchen, but THIS CAKE is so worth the trials. I did SO many of them, trying different flours and ratios of flours, liquids,  you name it.

Gluten-free Baking

Creating a cake gluten-free from scratch is incredibly challenging. I could just use store-bought blends, but I cannot stand the result from gums and almost every blend I've tried has been disappointing. I'm also aiming to continually increase my knowledge of gluten-free baking and learning how each flour works. Trialing this cake I have learned SO much about flours. So so much from trialing.

And after all the trialing, my husband declared this a huge win. This is coming from a guy who hates to eat cake. He wanted seconds. It's just heaven in a bite.

8 Ingredient Cakes

Can you believe it? Only 8 ingredients for this entire cake, including the glaze! Do I make easy cakes for you or what? It is so dang hard and takes a lot of trials to keep these cakes super easy, a few ingredients, vegan, gluten-free AND oil-free! It's not easy, especially when you want the cake to resemble all-purpose flour. But, this one is easy and delicious. There really is no excuse not to make it. You'll need the following for this amazing Vegan Gluten-free Cinnamon Caramel Bundt Cake:

  • Full-fat canned coconut milk
  • Ground flaxseed
  • Brown rice flour
  • Potato starch
  • Tapioca starch
  • Ground cinnamon
  • Baking powder
  • Light brown sugar

For this post, I'm excited to say I was asked by Sprouts again to create a very special dessert for their special Thanksgiving event, Sprouts Virtual Friendsgiving! It's a large event to get us all ready for the holidays.

There is just 11 bloggers and they asked me specifically to be the one to bring the vegan dessert to the table! Of course, I was thrilled. I love dessert and I wanted to create a holiday-worthy cake and hopefully, I've done that. This event supports the Thanksgiving sale with Hain Celestial Products. They are the American Food Company for numerous brands, including Arrowhead Mills, Simply Organic, Sunspire, Alba, Dream, etc. For this event, I was sent some amazing products from them.

Y'all know I'm a huge fan of tapioca starch in my baked goods, so of course I knew I would use this item, too.

They sent me a whole box of products, but since I knew I wanted a cinnamon cake, I was so happy to see the cinnamon in the box. I buy Simply Organic spices all the time, they are so fresh and fragrant.

The Perfect Vegan Gluten-free Bundt Cake

I have to say, this Vegan Gluten-Free Cinnamon Caramel Bundt Cake is dynamite in all areas. It is really rich in cinnamon flavor and gets an amazing depth of sweetness and flavor by using light brown sugar. I tried it with just regular coconut sugar and sorry, folks, it doesn't cut it, as coconut sugar is a very dry sugar and this cake, being oil-free, nut-free and fruit-free, it needs moisture. It was too dry with plain coconut sugar. Using full-fat coconut milk, a good dose of flaxseed and light brown sugar did the job, amazingly. The brown sugar has molasses in it, which contributes hugely to the moist and amazing flavor. I rarely use brown sugar or white sugar in my recipes, but sometimes it is needed and worth it. For a special holiday cake or special occasion, it is ok to do it! I make my own homemade brown sugar blend from coconut sugar too, if you prefer to not use regular brown sugar.

This cake was very tricky to nail. I was after a firm, somewhat dense texture that is more noticeable in a bundt cake. Bundt cakes need a lot of moisture for me, so they don't dry out quick. I didn't want a super soft/light cake like a traditional cake. It was so hard getting that firm, yet super moist texture. I honestly thought I would lose my mind during the process. If you are a long-time follower of my blog, then you know my #1 go-to flour is almond flour. It is what gives so much moisture and replaces all the oil in my cakes. To this day, there is no gluten-free flour, blend combo that can match it in taste and texture for me. But since I use it quite often, I tried really hard to create this holiday cake nut-free. Nearly killed me, but I did it, lol. Hope all you nut-free peeps appreciate it. There was no getting around the no-coconut in addition to nut-free though. I needed a good amount of fat so it wouldn't be dry as a hockey puck. Good thing though, is there is NO coconut flavor. It is completely masked by everything else going on in the cake.

Do you want to know how to ensure you have a good quality cinnamon? Taste a bit on  your finger...it should taste very warm and sweet and fresh. Cheap or old cinnamon doesn't have any sweetness and doesn't taste very good. It makes all the difference in the flavor of baked goods, trust me.

Can we just talk about this Sticky Cinnamon Caramel Glaze for a bit? HEAVEN. It is what completes the cake. The cake is good on it's own, but it's a very simple cake and the glaze is what always completes a bundt cake like this. It just doesn't have the same effect without it. Other amazing things about this cake?

Vegan, Gluten-free, Oil-free, Dairy-free, Egg-free, Nut-free, entire thing JUST 8 ingredients AND all of it made in 1 Bowl! Is that an easy cake or what?

Well, that and the bundt pan I used gave it a gorgeous design. But as beautiful as the design is, I have to admit, I wasn't a real fan of how it baked up in it, versus a more dome-shaped bundt pan. It just doesn't cook really even, especially when dealing with vegan and gluten-free. So, I'd recommend a more rounded dome bundt pan.

vegan-gluten-free-cinnamon-caramel-bundt-cake-14-1-of-1

Hope you all love this Vegan Gluten-free and Oil-free Cinnamon Caramel Bundt Cake!

For this recipe, I used this bundt pan for this beautiful design.

Guess what friends?? I tested THREE versions for you all, so there is something for everybody! I know, I know...you are so welcome 🙂 See the options below on the recipe!

Cinnamon Caramel Bundt Cake (Vegan & Gluten-Free)

Yields 8-10 slices

Easy 1 Bowl Vegan Gluten-Free Cinnamon Cake made with just 8 ingredients (+ salt) that is perfectly sweet, moist and topped with an incredible cinnamon caramel glaze! Warning, this cake is absolutely addictive, you will keep running back for another bite!

15 minPrep Time

40 minCook Time

55 minTotal Time

Save RecipeSave Recipe

Ingredients

  • For this recipe, I used this bundt pan
  • 2 1/4 cups of full-fat canned well shaken coconut milk, warmed (“lite” coconut or other milks won’t work, see directions)
  • 3 Tablespoons (22 g) ground flaxseed
  • 1 ½ cups brown rice flour (200 g)
  • ½ cup potato starch (80 g)
  • ¼ cup Arrowhead Mills tapioca starch (30 g)
  • 1 ½ Tbsp. Simply Organic ground cinnamon (8 g)
  • 4 tsp. baking powder (19 g)
  • ½ tsp. fine sea salt
  • 1 cup (200 g) lightly packed light brown sugar or my homemade coconut brown sugar (this sugar is crucial for moisture, plain coconut or white sugars do not work!)
  • Optional: Pecans for garnish (these give a lovely crunch contrast to the cake! If you want a more holiday-spiced cake, add some ginger/nutmeg/allspice to the mix!
  • Sticky Cinnamon Caramel Glaze
  • 3/4 cup (150 g) light brown sugar
  • 1/2 cup full-fat coconut milk, try using mostly the cream and less water
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 tsp. fine sea salt
  • Spelt Flour Version
  • Sub the brown rice flour, potato starch and tapioca with 2 1/4 cups (304 g) whole grain spelt flour
  • Decrease the milk by 1/4 cup (you'll need only 2 cups milk)
  • All-purpose Flour Version
  • Sub the brown rice flour, potato starch and tapioca with just 2 cups (304 g) regular gluten all-purpose flour
  • Decrease the milk by 1/4 cup (you'll need only 2 cups milk)
  • NOTE: This recipe has been tested multiple times. It took me many trials to get the firm bundt cake texture I was after. Since there are no nuts, oil or fruit in this cake, the majority of the moisture comes from the coconut, which is why the full-fat is absolutely necessary. It leaves NO coconut taste whatsoever. If you sub any ingredients, I cannot vouch for the results.
  • Also, note the time cooking variance. Please understand that different locations and times of the year can affect baking time. Some locations will make the cake cook faster/slower, etc. So test for doneness as noted.

Instructions

  1. As always, use a scale for accuracy. Otherwise, scoop up the flours with your measuring cup and level off. With starches, you need to pat down so there are no gaps and level off. Different measurements can yield really different results. Please note regarding the gluten-free version, I recommend making this case early in the day or several hours before you are going to serve it. It is quite a moist cake and will continue to "cook" a bit for the next several hours. Just keep it covered well. It tastes best several hours after it has been baked. You can wait to make the glaze until a few minutes before serving. However, the spelt and all-purpose versions are fine once they are cooled. This cake is meant to be accompanied with the glaze, so don't leave it out, it is what completes the flavor and taste and I highly recommend the pecans, they give a wonderful crunch to the really moist cake!
  2. Preheat an oven to 325 degrees and spray a 9 cup (9 inch)bundt pan well with nonstick spray. Note: I tested with 8 inch and it did not work well.
  3. If your full-fat canned coconut milk is hard, you will need to empty the contents into a bowl so that it is well mixed before measuring. It is important you don’t get all water. Once smooth, add the 2 ¼ cups milk to a large measuring cup and warm for 30 seconds in the microwave. Add the flaxseed and whisk well and set aside to prepare the other ingredients.
  4. In a large mixing bowl, add the brown rice flour, potato starch, tapioca starch, cinnamon, baking powder and salt (or spelt or all-purpose versions). Whisk very well to ensure there are no lumps and it is well mixed. Add the brown sugar and whisk again well into the flour, breaking up lumps.
  5. Whisk the flax/milk mixture once again and pour the liquid into the dry ingredients. Whisk gently to get all the flour wet. Then beat it on low for just about 30 seconds, just until smooth and all the flour is incorporated. Make sure all the flour from the bottom is mixed. It will be fairly thick, but really smooth. If using the spelt or all-purpose version, be careful not to overbeat, just until smooth. It helps to use a spoon for the bottom on those versions, so you don't overbeat it.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes for the gluten-free and 35-40 for the spelt and all-purpose versions and a toothpick comes out completely clean. If making these as cupcakes, the gluten-free version will make 16 cupcakes and take 20-25 minutes, wait until the toothpick is completely clean. Check them at 20 minutes for a clean toothpick. If the spelt/all-purpose version, it will make 16. Do not be tempted to remove the cake early, as bundt cakes are a bit tricky and need a good amount of time to cook the interiors and these are very moist cakes. Cooking time may vary depending on your climate.
  7. Leave the cake in the pan for 1 hour to cool. For cupcakes, leave them to cool in pan 15 minutes, then remove and cool another on a rack. They are even better the next day. Do not be tempted to flip the cake over early. This is a gluten-free cake and it needs longer to cool IN the pan, so it won’t fall apart while still warm. After cooled, flip over carefully onto a cooling rack to cool completely, another 30 minutes at least. Transfer to a plate/stand.
  8. While the cake is cooling, make the cinnamon caramel glaze. Add all the ingredients to a small pot and whisk well. Turn the heat to medium and once it starts to bubble all over, reduce the heat to medium-low, closer to low. Cook for 5 minutes until it has thickened up some, but not too much. It will bubble the whole time, so watch it closely, whisking a couple of times during, so it doesn’t boil over. Remove from the heat to cool just a couple of minutes. It will thicken a bit as it cools. Drizzle the warm sauce over the cake (saving a bit for drizzling on each slice) and garnish with pecans, if desired! The glaze will get thicker/stickier as it cools on the cake. Keep cake stored at room temperature in a sealed cake dome to keep it moist.

Notes

Nutrition per slice of cake (based off 10 slices, does not include the glaze): 277.94 calories, 47.9 carbs, 2.5 g protein, 8.69 g fat, 20.6 g sugars, 1 g fiber, 35 mg sodium

7.6.4
1228

52 Comments

  1. Oh my gosh, this cake is beautiful, Brandi!
    • brandi.doming@yahoo.com
      You are so kind, thank you Becky!
  2. Oh my word this is too amazing for words. And it is gluten free as well. I am beyond excited. I have no clue if I have time to make this with working 7 days a week but I need this in my life. Maybe I can tell my best friend that I want her to bake this for me as a Christmas gift. Hahahaha. I will cross my fingers that she agrees. Wow the pics are all so stunning as always. But that last one is just wow. I seriously wanted to grab the slice off the screen and shove it in my face. Hahahaha So the recipe calls for brown sugar does your homemade brown sugar work for this recipe or should it be homemade?
    • Hahaha wrong word above. I meant to say: So the recipe calls for brown sugar does your homemade brown sugar work for this recipe or should it be store bought?
      • Hahaha never mind I see the answer to my question is in the post. You do say you can use your homemade brown sugar to use in the recipe.
    • brandi.doming@yahoo.com
      Thank you so much Christina! So happy you love this, thank you very much :) Haha! I know right, it's totally in your face :) Oh yes, you can totally do my coconut brown sugar recipe! :)
  3. This cake has me drooling all over my keyboard! It looks amazing!
    • brandi.doming@yahoo.com
      Haha, thank you Dianne!
  4. Sounds like heaven. Looks like heaven. Doused in cinnamon glaze heaven. Oh my goodness Brandi this is spectacular!!! I totally admire your baking perseverance with all those trials and flour options. Any recipe with both potato and tapioca starch must've been tricky to get just right. But the texture looks wonderful! Heck even the texture of the batter looks luxurious ha. I never thought about the molasses moisture difference between coconut and brown sugar, I will have to keep that in mind now. I am loving doing gingerbread recipes right now and just loading everything up with molasses and all the spices lol. It might be my favorite flavor profile too. That line about running back for a second bite would be all too true for me I have a feeling :)
    • brandi.doming@yahoo.com
      Thank you so much Natalie!! Oh yes, so so tricky. I've been baking gluten-free over 4 years now, but I learned more about it with this cake than I ever have. I learned exactly the differences of each starch and amounts and so on. I have SO many notes for going forward now though and love that I have come up with a good formula for nut-free blends now. I still like the almond flour best, but this one I can now use for cookies and muffins, etc. Oh yes, ginger is the best! I have a molasses gingerbread cake I'm working on for a Christmas post!
  5. I love cinnamon too, Brandi. This sounds delicious. Too bad the cake didn't bake evenly because of the shape of the pan, because it's so pretty.
    • brandi.doming@yahoo.com
      Yeah, it is because the pretty bundt pan is an 8 cup, had it been a 9 cup, it would probably have worked better, but there was just way too much batter for that size pan. Even though it stated it was the right amount of batter, it still went too high up to the center tube and it really affects cooking the interior good enough, in my opinion. Once I switched to the 9 inch, although the cake is shorter, it cooked much better.
  6. This says Thanksgiving Day dessert to me! Lovely.
  7. Brandi! This cake is absolutely addictive :) It is so good and the caramel just makes it even more amazing! Thank you so much for creating such a wonderful, nutfree cake that we can enjoy! Appreciate all your hard work! xo
    • brandi.doming@yahoo.com
      Yay!! SO so happy you made it and LOVED IT Lana! I loved your comment on Instagram about your life never being the same now, lol, and how you said on FB this was the best bundt cake you've ever had, that thrills me. Thank you so much for making it and I love your pics!
  8. O man, look it how lovely and cozy that sweet decadence looks! Must be the center of the holiday dessert table!
    • brandi.doming@yahoo.com
      Thanks so much girl! Perfect for holiday table for sure!
  9. I have been SO anxious to see this recipe!! Oh, my! What a beautiful masterpiece!! While I can understand the frustrations of baking with this specific bundt cake pan, I'm really impressed with how fancy it looks! I've never seen anything like it. I think it's amazing that you nailed the texture you were looking for - all while keeping it nut-free and oil-free. I haven't baked with brown sugar in so long, but I can totally see what you mean about coconut sugar. Good thing for your homemade brown sugar recipe! I think you've got pretty much everyone covered in the different versions - so awesome! Im dying over that glaze...so much cinnamon in this recipe, I'm loving it! ❤️
    • brandi.doming@yahoo.com
      I'm so sorry I missed this comment before my friend, sometimes I struggle with keeping up with them! Thank you so much for your kind comment! Haha, yes, I really wanted anybody basically to be able to make this, so the testing was a lot, but so worth it! I've had readers literally make all 3 versions so far!
  10. SUCH a beautiful cake, Brandi! So perfect for this season and I'm just imagining how delicious it must taste. Also, I am really loving your dark photography lately <3
    • brandi.doming@yahoo.com
      Thank you so much Aimee! I have always done and preferred the more dark/moody setups and it's always been my style much more than the bright white, but I've made them more rustic and personal lately, so that is definitely the shift. Thank you so much for the compliment and noticing. xoxo
  11. Girl, you never cease to amaze me! Cinnamon Caramel cake sounds so scrumptious and I'm always a sucker for coconut milk!
  12. Cinnamon and caramel are two of my favorites, Brandi! I could see myself eating this cake again and again! Love that you give different options to your readers so everyone can make this favorite. And that glaze has calling my name! Beautiful recipe as always, delicious!
    • brandi.doming@yahoo.com
      Thank you so much, Florian!
  13. What a beautiful cake! There is just something about cooking in a bundt tin that makes cakes look seriously impressive. This cake has all of my favourite flavours and THAT glaze.....Yum! It would make an awesome thanksgiving centrepiece!
    • brandi.doming@yahoo.com
      Thank you Mel!! The glaze I could eat all by itself, haha!
  14. Hi. I have been a gluteen free for more then 10 years not by choice. Celiac Disease. I have been making glutten free Bread. This week I am visiting. Israel. They make the best glutten free Bread. And cookies
  15. I am still new to a plant-based diet. The picture shows tapioca flour, the recipe says tapioca starch. Are they the same? or interchangeable if they are not the same?
    • brandi.doming@yahoo.com
      Hi Janet! Yes, they are exactly the same whether labeled starch or flour :)
    • brandi.doming@yahoo.com
      However, potato starch and potato flour are definitely NOT the same. Potato starch must be used.
  16. What a pretty cake! I always love the look of bundt cakes, but you took it to a new level with that gooey caramel sauce.
  17. Im a HUGE cinnamon lover..well that and apples. This recipe is like cinnamon sugar on steroids. I literally would bathe in this glaze. James said cinnamon, nuts and chewy goodness oh so delicious! All that's missing is a cup of coffee. I made this recipe into muffins due to my small RV oven, but I know this will be a great bundt cake. It made 18 muffins that are perfect single, double or tripple servings. Its super simple and speaks fall. Thank you as always Brandi.
    • brandi.doming@yahoo.com
      Yay!! I'm so very happy you and your boys loved these and I LOVED your pics on Facebook! So awesome they worked so well as muffins! Thank you for the feedback!
  18. Yeeeeaaaah. I'm just going to go ahead and stick my face right in the middle of this one, and eat my way out. And then I'll wash it down with a giant cup of glaze...This looks SO good! All my favorite flavors all in one recipe! Drool!
    • brandi.doming@yahoo.com
      Hahaha, dive in girl! Thank you!
  19. Oh wow, this cake looks so decadent, Brandi! Awesome job! I'm drooling over here! :D
    • brandi.doming@yahoo.com
      Thank you so much Sina!
  20. My oh my, this bundt cake is SO GORGEOUS! And it sounds soo incredibly wonderful for this time of the year. I will most definitely be making it for the holidays, thanks for sharing such a beautiful recipe! :) Marne
    • brandi.doming@yahoo.com
      Thank you so much, you are so kind!
  21. This looks fantastic! Looking forward to trying it!
    • brandi.doming@yahoo.com
      Thank you so much Stephanie!
  22. Must make this for Christmas! Looks like I have a 10" bundt pan. Suggestions or should I buy a 9"?
    • brandi.doming@yahoo.com
      Hi Trish! Yes, you would need a 9 inch, as I think a 10 inch would make too short of a cake. Also, as I mentioned in the directions, the cake is best made several hours before serving. Then just make the glaze close to before serving. Please let me know how it turns out!
      • This was PHENOMENAL!!! Made with all-purpose flour. Seriously delicious, one of the best vegan desserts I've made and tasted! I'm the only vegan in my family and everyone raved on about this cake. Can't say enough good things about it. Easy to put together. Simple ingredients. THANK YOU!!!!!!!!
        • brandi.doming@yahoo.com
          Oh my goodness Trish, I'm SO excited to hear this!! I was hoping it would turn out well and I'm beyond happy that you loved it SO much! Thank you so very much for your feedback and I'm even more thrilled that all your guests loved it as well! If you have any left to share a picture, post it on my Facebook page and I would love to share it! Thank you!
  23. I made this for my family and parents on Christmas night. Everyone loved it. My 15-year-old daughter had more tonight and said this is the cake she wants for her birthday! I made the all-purpose flour version. I accidentally made the cake batter with just a can of the coconut milk (forgetting to measure out two cups). That must have been close because it still turned out great. Listen to the instructions and WAIT for it to cool. I tried to "peek" a little with my silicone bundt pan, and a small piece stuck. Once cool, it came out perfect!
    • brandi.doming@yahoo.com
      Aww, that makes me so happy to hear that your teenage daughter wants this cake for her birthday! So very glad it was such a hit and you all loved it. Thank you very much for your kind review!
  24. Just to let you know I made this again this past weekend to take to a brunch. Another huge, delicious success! Was loved and wowed by all non-vegans. I'm just about to make another now so I can enjoy a slice or two or three for myself ;) Thanks for a well-tested, dependable recipe!! This is my favorite cake, not to mention how quickly it comes together. Brilliant.
    • brandi.doming@yahoo.com
      Thank you so much Trish! Love hearing that amazing feedback, especially that all the non-vegans were wowed, yay!
  25. Bev
    How did you get it to look like a layers of swirls? By bunt pan would not do that ?
    • brandi.doming@yahoo.com
      It's this specific bundt pan that I bought that does the pretty swirls :) I just updated the recipe above with the link to the pan I used.

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