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!
Cinnamon Caramel Bundt Cake (Vegan & Gluten-Free)
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!)
Optional: Pecans for garnish (these give a lovely crunch contrast to the cake!)
Sticky Cinnamon Caramel Glaze
- 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
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
- I use this scale.
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.
Instructions
- 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. Regarding the GF version, I recommend making this cake early in the day or several hours before serving. It is quite moist and will continue to "cook" a bit for the next several hours. Just cover it well. It tastes best several hours after it has been baked. 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 omit. I highly recommend the pecans, they give a wonderful crunch!
- Preheat an oven to 325°F 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'll 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.
- 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 well to ensure there are no lumps and it is well mixed. Add the brown sugar and whisk again, 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 smooth. If using the spelt or all-purpose version, be careful not to overmix, just until smooth. It helps to use a spoon for the bottom on those versions, so you don't overmix 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 GF version makes 16 and takes 20-25 minutes until the toothpick is completely clean. Check at 20 minutes for a clean toothpick. For the spelt/all-purpose versions, it will make 16. Do not be tempted to remove the cake early, as bundt cakes are tricky and need time to cook the interiors and 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 to cool in pan 15 minutes, remove and cool 10 more minutes on a rack. They are even better the next day. Do not be tempted to flip the cake over early. This is a GF 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.
How did you get it to look like a layers of swirls? By bunt pan would not do that ?
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.
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.
Thank you so much Trish! Love hearing that amazing feedback, especially that all the non-vegans were wowed, yay!
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!
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!
Must make this for Christmas! Looks like I have a 10″ bundt pan. Suggestions or should I buy a 9″?
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!!!!!!!!
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!
This looks fantastic! Looking forward to trying it!
Thank you so much Stephanie!
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
Thank you so much, you are so kind!
Oh wow, this cake looks so decadent, Brandi! Awesome job! I’m drooling over here! 😀
Thank you so much Sina!
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!
Hahaha, dive in girl! Thank you!
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.
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!
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.
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?
Hi Janet! Yes, they are exactly the same whether labeled starch or flour 🙂
Thanks!
However, potato starch and potato flour are definitely NOT the same. Potato starch must be used.
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
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!
Thank you Mel!! The glaze I could eat all by itself, haha!
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!
Thank you so much, Florian!
Girl, you never cease to amaze me! Cinnamon Caramel cake sounds so scrumptious and I’m always a sucker for coconut milk!
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
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
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! ❤️
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!
O man, look it how lovely and cozy that sweet decadence looks! Must be the center of the holiday dessert table!
Thanks so much girl! Perfect for holiday table for sure!
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
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!
This says Thanksgiving Day dessert to me! Lovely.
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.
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.
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 🙂
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!
This cake has me drooling all over my keyboard! It looks amazing!
Haha, thank you Dianne!
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.
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! 🙂
Oh my gosh, this cake is beautiful, Brandi!
You are so kind, thank you Becky!