Bundt Cake
Bundt Cake Here’s a delicious and moist Vegetarian Bundt Cake recipe made with simple ingredients. This cake is egg-free and perfect for any occasion!
Ingredients
Dry Ingredients:
- 2 ½ cups (310g) all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups (300g) granulated sugar
Wet Ingredients:
- 1 cup (240ml) whole milk or plant-based milk (like almond or oat)
- 1 tbsp white vinegar or apple cider vinegar
- ¾ cup (180ml) vegetable oil
- 2 tsp vanilla extract
- ½ cup (120ml) plain yogurt (or coconut yogurt for vegan option)
- Zest of 1 lemon or orange (optional)
Optional Add-ins:
- 1 cup (150g) fresh or frozen berries, chocolate chips, or nuts
Instructions
- Preheat the oven: Set to 350°F (175°C). Grease a Bundt pan with oil and lightly flour it.
- Prepare the buttermilk: In a small bowl, mix the milk and vinegar. Let it sit for 5-10 minutes until it curdles.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Combine wet ingredients: Add the oil, vanilla extract, yogurt, and curdled milk mixture to the dry ingredients. Stir until just combined—do not overmix.
- Add extras: Fold in berries, chocolate chips, or nuts if using.
- Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Glaze (optional): Drizzle with a lemon glaze or dust with powdered sugar.
Lemon Glaze (Optional)
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Mix until smooth and drizzle over the cooled cake.
“Whip Up a Bundt Cake that Brings Everyone to the Table – Try the Recipe Today!”
