A huge thank you, once again, to Sproutsfor sponsoring this post and giving me the gracious opportunity to work with them and create a recipe for them!
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!
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.
Can you believe it? Only 8 ingredients for this entire cake, including the glaze! Do I make easy cakes for you or what? 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
Brown rice flour
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-FreeCinnamon 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!
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
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.
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!
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.
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.
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.
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.
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. If the spelt/all-purpose version, it will make 16. Check them at 20 minutes for a clean toothpick. 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.
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.
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.
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
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!