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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 109.5
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 80.3 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.8 g

View full nutritional breakdown of Vegan cinnamon apple bundt cake calories by ingredient
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Vegan cinnamon apple bundt cake

Submitted by: JAMIEMONSTER

Introduction

Uses regular sugar and no sugar substitutes. This cake is a dense, moist cake that is almost like a coffee cake in texture with a lovely cinnamon swirl in the top and jam packed with lucious cinnamon apples. Just over 100 calories a serving. Uses regular sugar and no sugar substitutes. This cake is a dense, moist cake that is almost like a coffee cake in texture with a lovely cinnamon swirl in the top and jam packed with lucious cinnamon apples. Just over 100 calories a serving.
Number of Servings: 24

Ingredients

    Organic All-Purpose White Flour, 1.5 cup
    Baking Powder, 2 tsp
    Salt, .25 tsp
    Granulated Sugar, 1.75 cup
    Blue Bonnet Light Margarine, 4 tbsp
    Tree Top Organic Apple Sauce No Sugar Added, 0.75 cup
    Vanilla Extract, 1 tsp
    Almond Breeze Almond Milk, Unsweetened Original, .25 cup
    Cinnamon, ground, 2 tsp
    Apples, fresh, 3 cup, chopped (about 3 medium apples)

Directions

Melt margarine and set aside to cool slightly.

Peel apples (if desired) and chop into small cubes.

Combine cinnamon with 1/4 cup sugar. Set aside.

Preheat oven to 350 degrees F. Grease and flour inside of a bund cake pan.

In a small bowl, combine flour, baking powder, and salt. Set aside.

In a large bowl, cream together 1 1/4 cups sugar with margarine and apple sauce. Incorporate vanilla and almond milk until mixed through. Add flour mixture in 2 additions until just mixed.

Combine 2 tbsp of the cinnamon sugar with the chopped apples and toss to coat. Gently fold apples into batter mixture.

Layer a small amount of batter into the bottom of prepared bundt pan, so that the bottom is covered. With a small spoon, cover batter layer with remaining cinnamon sugar, being caeful that sugar stays on dough and does not touch the pan. Layer remaining batter into bundt pan.

Bake in preheated oven for 1 hr 5 min- 1 hr 10 min, or until a toothpick inserted in cake comes out clean. Remove to cake rack and cool for 5-10 min in the pan. Invert cake on to plate to finish coolong. When cool, cut into 24 slices (each slice being the size of the smaller fluted ridge in the bundt pan- the larger ridges should be cut in half- this will give you 24 slices) before serving. Store cake covered at room temperature, or can be frozen. ENJOY!

Number of Servings: 24

Recipe submitted by SparkPeople user JAMIEMONSTER.






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Member Ratings For This Recipe

  • I substituted half agave for half the sugar and my cake totally fell flat. It tasted good but was a complete failure as a bundt cake with any height. Wondering if the recipe is is correct as it calls for !.5 cups flour and 1.75 cups sugar. This cake is TOO SWEET and I omitted 1/4 cup of sugar. - 1/13/14

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