Cinnamon Caramel Bundt Cake (Vegan & Gluten-Free)

Name: Cinnamon Caramel Bundt Cake (Vegan & Gluten-Free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 -10 slices
Ingredients: 2 1/4 cups (540g) full-fat canned well shaken coconut milk, warmed (“lite” coconut or other milks won’t work, see directions); 3 Tablespoons (22g) ground flaxseed; 1 ½ cups (200g) brown rice flour; ½ cup (80g) potato starch; ¼ cup (32g) Arrowhead Mills tapioca starch; 1 ½ Tbsp (8g) Simply Organic ground cinnamon; 4 tsp. baking powder; ½ tsp. fine sea salt; 1 cup (200g) 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!); 3/4 cup (150g) 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; 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; 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; I use this scale.; 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.

Jump to Recipe Print Recipe

Cinnamon Caramel Bundt Cake is vegan, gluten-free, oil-free and just 8 ingredients! Made in 1 bowl and topped with cinnamon caramel glaze!

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, mostly gluten-free and oil-free, most everybody can! To top if off, they are 8 ingredients only!

My husband declared this cake a huge win. This is coming from a guy who hates to eat cake. He wanted seconds. It’s just heaven in a bite.

HOW TO MAKE A VEGAN BUNDT CAKE

Can you believe it? Only 8 ingredients for this entire cake, including the glaze! Not only is this cake easy, but it’s vegan, gluten-free AND oil-free! 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 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 make my own homemade brown sugar blend from coconut sugar too, if you prefer to not use regular brown sugar.

I tried really hard to create this holiday cake nut-free. Nearly killed me, but I did it, lol. I like to use almond flour a lot, but finally nailed this recipe without it! 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.

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.

Also, as beautiful as this bundt pan 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! See the options below on the recipe!

Thank you to Sprouts for sponsoring this post!

5 from 4 votes