Apple Cider Bundt Cake
Cakes
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September 16, 2022

Apple Cider Bundt Cake

Dairy-Free
Egg-Free

This Apple Cider Bundt Cake is the most incredibly tender apple cider cake loaded with spices and coated in a cinnamon-sugar crunch. You won't believe me when I tell you it is dairy and egg-free. This bundt cake will indeed become one of your favorite fall desserts!

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Apple Cider Bundt Cake

This Apple Cider Bundt Cake is the most incredibly tender apple cider cake loaded with spices and coated in a cinnamon-sugar crunch. You won't believe me when I tell you it is dairy and egg-free. This bundt cake will indeed become one of your favorite fall desserts!

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This is the best cake to make in the prime of apple-picking season! It is a fall favorite and a crowd-pleaser. Whether you use homemade or store-bought apple cider, this bundt cake will win over your friends and family.

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TIPS FOR MAKING BUNDT CAKES

  • Bake bundt cakes at a lower temperature for a more extended time. You do not want to burn the edges of the cake while undercooking the middle.
  • Cool the bundt cake completely before removing it from the bundt pan. This will take at least an hour. 
  • Be sure to grease your bundt pan VERY well before pouring the cake batter into the pan. 
  • What happens when the cake gets stuck?! I have had this problem one too many times. I have found a new trick that works every time! Flip the cake in the bundt pan over onto a flat surface. Wet a kitchen or tea towel with HOT water (squeeze out the excess) and lay it over the bundt pan. Allow the towel to cool before removing it. Remove the towel and slowly lift the bundt pan; your cake will slide right out!

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HOW TO STORE BUNDT CAKES

You can store this bundt cake in an airtight container at room temperature for two to three days.

If you want to freeze leftovers, individually wrap slices in plastic wrap and freeze them for up to one month. Thaw wrapped pieces at room temperature.

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APPLE CIDER BUNDT CAKE

This bundt cake is so moist and delicious that you won't need a glaze or frosting of any kind!

The cider bundt cake is super moist with the use of vegetable oil, applesauce, and apple cider.

The combination of spices (cinnamon, ginger, and nutmeg) makes this cake extra tasteful.

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CINNAMON SUGAR COATING

After baking and cooling the apple cider bundt cake, use a pastry brush to coat the cake in softened butter. The butter will help the cinnamon sugar mix to stick to the cake. Then dust the cake with your cinnamon sugar mixture. I used regular granulated sugar, but any type of sugar will do! Powdered or coarse sugar are other terrific options to use.

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Every year, I anxiously wait for the fall season to begin, and this cake makes the list of reasons why! 

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More Bundt Cake Recipes:

Nanny's Jam Cake

Coca-Cola Bundt Cake

Butterbeer Bundt Cake

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Apple Cider Bundt Cake

Apple Cider Bundt Cake

This Apple Cider Bundt Cake is the most incredibly tender apple cider cake loaded with spices and coated in a cinnamon-sugar crunch. You won't believe me when I tell you it is dairy and egg-free. This bundt cake will indeed become one of your favorite fall desserts!

Prep Time:
10 mins
Cook Time:
65 mins
Total Time:
1 hr 15 mins
Yield:
16 servings
Author:
Paige Musser
Print recipe

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 cup vegetable oil
  • 1/3 cup aquafaba, measured then whipped
  • 1 cup applesauce
  • 1 cup apple cider
  • 1 1/2 tsp vanilla extract

Cinnamon-Sugar Coating:

  • 1/4 cup dairy-free butter, melted
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon

Instructions

  1. Preheat the oven to 325 degrees F. Thoroughly grease a large bundt pan to ensure the cake does not stick.
  2. In a medium-sized bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, baking powder and baking soda. Set aside for later use.
  3. Using a mixer, mix together the sugars and vegetable oil.
  4. While the sugars and oil are mixing, in a separate small bowl, whip the aquafaba until it is completely foamy, and no liquid remains.
  5. Add the applesauce, vanilla extract, and aquafaba to the sugar and oil mixture. Mix until combined.
  6. Slowly mix in half of the flour mixture. Next, mix in the apple cider until combined. Finish slowly mixing in the remainder of the flour mixture just until no streaks of flour remain.
  7. Pour the batter into the prepared bundt pan and bake in the oven for approximately 65 to 70 minutes or until a toothpick comes out clean.
  8. Allow the bundt cake to cool completely before removing the cake from the pan.
  9. After cake is cooled and removed from the pan, apply the softened butter to the cake by using a pastry brush.
  10. Coat your cake with the cinnamon sugar mixture and serve.

Recipe Notes

  • Bake bundt cakes at a lower temperature for a more extended time. You do not want to burn the edges of the cake while undercooking the middle.
  • Cool the bundt cake completely before removing it from the bundt pan. This will take at least an hour. 
  • Be sure to grease your bundt pan VERY well before pouring the cake batter into the pan. 
  • What happens when the cake gets stuck?! I have had this problem one too many times. I have found a new trick that works every time! Flip the cake in the bundt pan over onto a flat surface. Wet a kitchen or tea towel with HOT water (squeeze out the excess) and lay it over the bundt pan. Allow the towel to cool before removing it. Remove the towel and slowly lift the bundt pan; your cake will slide right out!

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