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.
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.
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!