Did someone say cake?
This vegan bundt cake recipe puts other desserts to shame. Just make sure you share...
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What You Need
Earth Balance Buttery Spread (for greasing pan)
1-1/2 cups, plus 2 teaspoons Gum-Free and Gluten-Free Baking Mix, for dusting
1-1/2 cups Gluten-Free Whole Grain Mix
1 tablespoon gluten-free baking powder
1/2 teaspoon sea salt
2 tablespoons ground flaxseed meal + 6 tablespoons warm water
1 cup vegan granulated sugar
1 cup packed vegan brown sugar
1/2 cup unsweetened, natural applesauce
1 very ripe banana, mashed
1/2 cup orange juice
1/3 cup safflower oil
2 tablespoons plain coconut milk yogurt
2-1/2 teaspoons gluten-free vanilla extract
3-1/2 cups fresh blueberries
3 tablespoons vegan granulated sugar
2 tablespoons ground cinnamon
2 tablespoons chopped walnuts
How to Make It
Preheat oven to 350° F. Grease a 10-inch tube pan with Earth Balance Butter, and dust with 2 teaspoons Gum-Free, Gluten-Free Baking Mix. Set prepared pan aside.
In a medium bowl, sift together Gum-Free, Gluten-Free Baking Mix, Gluten-Free Whole Grain Mix, baking powder and sea salt. Set aside.
Beat granulated sugar and next 7 ingredients (granulated sugar through vanilla) at medium speed of a mixer until blended. Slowly add in the flaxseed meal and water combination, continuing to mix at medium speed until combined. Slowly add dry ingredients to wet ingredients, beating at low speed just until blended.
In a separate bowl, combine blueberries, sugar, cinnamon and walnuts, mixing thoroughly. Spoon half of batter into prepared pan. Top with half of blueberry mixture. Repeat with remaining batter and blueberry mixture.
Bake at 350° for 1 hour and 20 minutes to 1 hour and 30 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
NOTE: If halfway through baking time you notice the batter that is close to the center of pan is not rising, then lightly place a sheet of aluminum foil on top of pan, allowing the center to bake thoroughly.
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