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.
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 sprinklesjust before pouring into the bundt pan. Don't over mix once the sprinkles have been added.