This easy vegan bundt cake recipe is moist and delicious and bakes up perfectly every time.  You can make classic vanilla or chocolate bundt cake or add spices for a flavorful spice cake.  Get creative and add chocolate chips, or even sprinkles to the batter for a fun twist.

A top view of a bundt cake with vegan icing and pomegranate seeds decorating it.

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One of my favorite ways to flavor the bundt cake is with cinnamon and nutmeg for an eggnog-flavored bundt cake for the holidays which is what is pictured here.

Bundt cakes are easily made beautiful with the swirly decorative bundt pan that you cook them in. Drizzle some vegan icing or chocolate ganache over the top and you’ll have a masterpiece to impress your family and friends.  Just don’t tell them how easy it actually was.

If you’re looking for some more impressive vegan cake recipes, check out this vegan apple cake and vegan chocolate water cake.

🧾 Ingredients and substitutions

  • Flour – white all-purpose flour works best, but you can also use whole wheat or even any grain-based gluten-free flour.
  • Sugar – use a light-colored granulated sugar if making a vanilla bundt cake, but you can use any type of granulated sweetener if you don’t care if the cake has a darker color.
  • Baking Soda – to make the cake rise.
  • Salt – for flavor.
  • Plant-Based Milk – for a moist and rich cake. Almond, cashew, oat, or soy milk will all work well.  You can even use water if you don’t have any milk.
  • Cooking Oil – for a moist and rich cake. Use a neutral oil like canola or vegetable oil. You can swap out the oil for applesauce if you want an oil-free cake, but it won’t be as rich.
  • Vegan Sour Cream – to make the cake moist.  Make your own homemade vegan sour cream or use store-bought.  You can also swap this out for applesauce, mashed banana, or pumpkin puree.
  • White Vinegar – to interact with the baking soda and make the cake rise.  You can also use apple cider vinegar or lemon juice.
  • Vanilla Extract – for flavor.  You can swap this out with an extract to flavor the cake any way you wish.
  • Extra Flavorings – like cinnamon, nutmeg, pumpkin pie spice, lemon, or chocolate if making other flavored cakes.
A vegan bundt cake with icing and pomegranates on it.

🌟 Bundt pans

In order to make a bundt cake, you will need a bundt pan or you may also know them as Gugelhupf pans in Europe.  They come in many styles with different beautiful patterns. 

I use a Nordic brand bundt pan since it is heavy, well-made, and has a good non-stick finish.  A heavy pan will cook your cake more evenly and a non-stick finish will help you get the cake out of the pan with the design intact.

🧈 Greasing your bundt pan

Be sure to read the care instructions that come with your bundt pan.  Many pans have a special non-stick coating that can be ruined if you use spray oil or even butter. 

I like to use a little melted refined coconut oil and brush the inside of my pan with it.  The coconut oil starts to thicken when it hits the cold pan and will stick to the edges better than other oils. 

You can also use a shortening like Crisco to coat the edges of the pan – and yes, it’s vegan.  It’s important to use something to grease your pan so you can get the cake out smooth

🥄 How to make a vegan bundt cake

Step 1 – Preheat the oven to 350° F (177° C) and grease your bundt pan.

Step 2 – In a large mixing bowl, add 3 cups of flour, 1 1/2 cup sugar, 2 tsp baking soda, 1/2 tsp salt, and stir with a whisk.  (If you wish to add chocolate or spices mix in now as well.)

Step 3 – In a separate container, add 2 cups of plant-based milk, 2/3 cup oil, 1/2 cup vegan sour cream, 1 tbsp vinegar, 1 tbsp vanilla, and stir well.

Step 4 – Pour the wet ingredients into the dry ones and stir with a whisk for about 1 minute until a smooth batter is formed.

A collage of 4 pictures showing the process steps for making the batter for vegan bundt cake.

Baking the cake

Step 5 – Pour the batter into the greased bundt pan and bake at 350° F (177° C) for 40-45 minutes until a toothpick inserted comes out clean.

Step 6 – Allow the cake to cool in the pan for at least 1 hour.

Step 7 – Use a large serrated bread knife to cut off any cake that has risen above the top of the cake pan.  This will ensure that the bottom of the cake is flat before inverting.

Step 8 – Invert the cake onto a cake plate.

Step 9 -Allow it to cool completely and drizzle with vegan icing or chocolate ganache.

A collage of 4 pictures showing the process of filling the pan with batter, baking the bundt cake, inverting the cake and pouring icing on top.

⬇️ Getting your cake out of the bundt pan

  1. Make sure your cake has cooked thoroughly by inserting a toothpick in the center and having it come out clean.
  2. Allow the cake to cool completely before inverting.
  3. Use a plastic knife to carefully cut around the sides and loosen up any edges that may be stuck to the pan. Don’t use a metal knife or you could damage your pan.
  4. Invert the cake and tap lightly on the top until it releases from the pan.

📖 Flavor Variations

  • Chocolate– Use the basic vanilla cake recipe, add 3/4 cup of cocoa powder, and increase the sugar to 2 cups.  (The cocoa powder is bitter, so you will have to add more sugar to balance it out.)
  • Eggnog Spice Cake – Add 1 teaspoon of cinnamon and 1 teaspoon of nutmeg to the dry ingredients.  You can also add 2 tablespoons of rum to the wet ingredients if you wish.  Top the cake with eggnog flavored vegan icing.  It also looks pretty with pomegranate sprinkled on top. (This is the cake featured in this post.)
  • Pumpkin – add 2 teaspoons of pumpkin pie spice to dry ingredients.  Swap out the vegan sour cream with pumpkin puree.
  • Lemon – use lemon juice instead of vinegar, lemon extract instead of vanilla extract, and add the zest of 1 lemon.
  • Funfetti Bundt Cake – stir in 1/3 cup of vegan sprinkles just before pouring into the bundt pan.  Don’t over-mix once the sprinkles have been added.
  • Carrot – use my vegan carrot cake recipe and bake it in a bundt pan.
A slice of bundt cake being taking out on a pie server.

🎂 Decorating the cake

One of the best things about a bundt cake is the fact that it’s easy to decorate.  Since the cake itself is already in a pretty shape, a little vegan icing, chocolate ganache, vegan sprinkles, powdered sugar, or fruit is all you need to make it beautiful. 

You don’t want to use vegan buttercream frosting on your bundt cake, since it’s too thick.  You want something that can be drizzled over the top of the cake showing off its beautiful lines.

I also like to serve my cake with some berry compote  The cake soaks up the berry sauce and it becomes even more moist and flavorful.

A piece of bundt cake on a white plate with a fork in it with a full cake behind it.

✨ More vegan cake recipes

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan bundt cake recipe

A top view of a vegan bundt cake with eggnog flavored icing.
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5 from 8 rating

Vegan Bundt Cake

Yield: 12 slices
Prep: 10 minutes
Cook: 40 minutes
Author: Monica Davis
A basic vegan vanilla bundt cake recipe with variations to create any flavor that you wish.
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Ingredients

  • 3 cups flour
  • 1 1/2 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cup plant-based milk
  • 2/3 cup canola oil, or any neutral-flavored cooking oil
  • 1/2 cup vegan sour cream
  • 1 tablespoon white vinegar
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat the oven to 350° F (177° C) and grease your bundt pan.
  • In a large mixing bowl, add 3 cups of flour, 1 1/2 cup sugar, 2 tsp baking soda, 1/2 tsp salt, and stir with a whisk.  (If you wish to add chocolate or spices mix in now as well see flavor variation in notes.)
  • In a separate container, add 2 cups of plant-based milk, 2/3 cup oil, 1/2 cup vegan sour cream, 1 tbsp vinegar, 1 tbsp vanilla, and stir well.
  • Pour the wet ingredients into the dry ones and stir with a whisk for about 1 minute until a smooth batter is formed.
  • Pour the batter into the greased bundt pan and bake at 350° F (177° C) for 40-45 minutes until a toothpick inserted comes out clean.
  • Allow the cake to cool in the pan for at least 1 hour.
  • Use a large serrated bread knife to cut off any cake that has risen above the top of the cake pan.  this will ensure that the bottom of the cake is flat before inverting.
  • Invert the cake onto a cake pan.
  • Allow it to cool completely and drizzle with vegan icing or chocolate ganache.

Notes

Getting your cake out of the bundt pan
  • Make sure your cake has cooked thoroughly by inserting a toothpick in the center and having it come out clean.
  • Allow the cake to cool completely before inverting.
  • Use a plastic knife to carefully cut around the sides and loosen up any edges that may be stuck to the pan. Don’t use a metal knife or you could damage your pan.
  • Invert the cake and tap lightly on the top until it releases from the pan.
Flavor Variations
  • Chocolate– Use the basic vanilla cake recipe and add 3/4 cup of cocoa powder and increase the sugar to 2 cups.  (The cocoa powder is bitter, so you will have to add more sugar to balance it out.)
  • Eggnog Spice Cake – Add 1 teaspoon of cinnamon and 1 teaspoon of nutmeg to the dry ingredients.  You can also add 2 tablespoons of rum to the wet ingredients if you wish.  Top the cake with eggnog flavored vegan icing.  It also looks pretty with pomegranate sprinkled on top. (This is the cake featured in this post.)
  • Pumpkin – add 2 teaspoons of pumpkin pie spice to dry ingredients.  Swap out the vegan sour cream with pumpkin puree.
  • Lemon – use lemon juice instead of vinegar, lemon extract instead of vanilla extract, and add the zest of 1 lemon.
  • Funfetti Bundt Cake – stir in 1/3 cup of vegan sprinkles just before pouring into the bundt pan.  Don’t over mix once the sprinkles have been added.
  • Carrot – use my vegan carrot cake recipe and bake in a bundt pan.
Serving: 1slice, Calories: 433kcal, Carbohydrates: 60g, Protein: 6g, Fat: 19g, Saturated Fat: 3g, Sodium: 752mg, Potassium: 146mg, Fiber: 2g, Sugar: 29g, Vitamin A: 155IU, Vitamin C: 3mg, Calcium: 118mg, Iron: 2mg
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