Cinnamon Caramel Bundt Cake (Vegan & Gluten-Free)
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! Dairy-free and oil-free!
Servings: 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!)
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.
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