I can’t believe November’s already ended and this year is flying by so quickly. I’m already in the mood for festivities and holiday and Christmas and new year parties. This Eggless Apple Bundt Cake is one of my favorite holiday cakes to make, and it’s such a big hit every time I make it. It’s soft, moist and has a robust spices and apple flavor.
Baking this cake in the KitchenAid Bundt Pan makes it even more special because the cake gets a beautiful shape that makes everyone go wow. I usually make a brown butter coffee glaze to go with the cake, but since this cake is also vegan, you can totally skip the glaze if you prefer and just dust the cake with some powdered sugar.
Time: Prep time: 20-25 min | Baking time: 45 – 50 min Serves: 4 – 6 people
– Almond Milk: 1 cup
– Vinegar: 1 teaspoon
– Apples (large, peeled and finely chopped): 2 nos.
– Zest and juice of two Limes
– All Purpose Flour: 2 cups + 2 tablespoons
– Baking Powder: 2 teaspoons
– Garam Masala Powder: 1 teaspoon
– Cinnamon Powder: 1/2 teaspoon
– Ground Ginger: 1/4 teaspoon
– Brown Sugar: 3/4 cup
– Canola Oil: 1/2 cup
– Pure Vanilla Extract: 1 tablespoon
– In a bowl mix together almond milk and vinegar and set aside while you prepare the rest of your ingredients.
– Add lemon juice to chopped apples to make sure they don’t oxidize and turn brown.
– Grease your KitchenAid Bundt Pan well, making sure to get the crevices. Pre-heat oven to 180 degrees.
– In a large bowl, whisk together flour, baking powder, garam masala, cinnamon powder, ginger and lime zest.
– In another bowl, using your utility whisk combine together the almond milk and vinegar mix, brown sugar, oil and vanilla extract.
– Now pour the wet ingredients into the dry ingredients and mix till combined well with your Silicone Spatula
– Fold in the chopped apple, and pour the mixture into the greased Bundt Pan.
– Bake for 45-50 minutes till a skewer inserted into the middle of the cake comes out clean. Start checking the cake around the 40-minute mark.
– Pour glaze on top or dust it with powdered sugar before serving.
RECIPE CREDIT: Richa Gupta | Blog Name: My Food Story