The soy milk bundt cake is a delicious pantry cake that is lactose-free and easy to make.
Soy milk is a light, nutritious, and protein-rich plant-based milk. It has a low glycemic index, is cholesterol-free, and rich in unsaturated fats, which help maintain a healthy cardiovascular system.
In the following recipe, the milk adds softness to the bundt cake, making it perfect for any occasion, from breakfast, to snack, to dessert.
Read on to find out how to make the soy milk bundt cake with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 3/4 cup sugar
- 2 cups soy milk
- 2 3/4 cups all-purpose flour
- 1/4 cup vegetable oil
- 1 packet baking powder
- 1 vanilla bean
- powdered sugar (for decoration)
Preparation of the Soy Milk Bundt Cake
In a large bowl, beat the eggs with the sugar. Add the vegetable oil, the seeds of a vanilla bean, and the soy milk, stirring constantly.
Add the sifted flour and baking powder and mix again until you get a smooth batter. Grease and flour a 9 1/2-inch diameter bundt pan and pour in the prepared batter.
Bake in a preheated static oven at 340°F for about forty-five minutes, doing the toothpick test not before thirty minutes of cooking, so a toothpick inserted into the bundt cake should come out dry. Remove from the oven and let your soy milk bundt cake cool completely in the pan before transferring it onto a serving plate and decorating as desired with powdered sugar.
Notes
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