The vegan bundt cake with fruit juice is a truly healthy and wholesome dessert, great even for those on a diet. No butter, no eggs, and no milk. Perfect for vegans and those with a lactose intolerance. This vegan cake with fruit juice in the batter is a simple yet delicious cake perfect for starting your day right! After the success of the fruit juice bundt cake with almond flakes, I thought of creating a vegan version. This way, it can be enjoyed by everyone! The fruit juice cake without eggs is perfect for dipping in milk or a cup of tea. Or for a coffee break or snack. It is the perfect pantry cake for the whole family, even the little ones. The vegan cake with fruit juice can be enriched with nuts or dark chocolate chips to create a delicious contrast. Chocolate lovers should try the vegan chocolate cake, it’s delicious!
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- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: about 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1 cup fruit juice (flavor of your choice)
- 1 packet vanillin
- 1 packet baking powder
- to taste lemon zest (or orange or lime)
Tools
- Bowl
- Hand Whisk
- Grater
- Bundt Cake Pan
- Sieve
- Spatula
Steps
It will take just 5 minutes to prepare this vegan bundt cake!
In a bowl, combine all the dry ingredients: sifted flour, baking powder, and vanillin.
Add the sugar (white and brown if you prefer) and mix with a spoon.
Then pour in the vegetable oil and the fruit juice (you can use any flavor you like!).
Mix with a hand whisk or, if you prefer, with an electric mixer, until you get a lump-free batter.
Grate in the zest of a well-washed, preferably organic, lemon and mix.
Done! All that’s left is to grease and flour a 9-inch bundt cake pan.
Pour all the mixture inside and bake in a preheated static mode oven at 350°F for about 35-40 minutes.
Always do the toothpick test after 30 minutes and if it comes out dry, remove the cake from the oven.
Let it cool, remove from the pan, and leave it on a wire rack to dry from the moisture retained during baking.
Before serving, you can decorate it with powdered sugar and finally enjoy this delicious vegan bundt cake with fruit juice!
I hope you enjoyed this recipe! Come visit me again soon!
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FAQ (Questions and Answers)
How do you store vegan bundt cake?
This fruit juice vegan cake keeps for several days. We can store it under a cake dome, even at room temperature (if it’s not too hot). The important thing is to cover it so it stays soft as if just made!
Can I freeze the vegan bundt cake?
Absolutely! I freeze almost all the desserts I prepare to have a ready stock and avoid unnecessary waste! I recommend cutting the cake into slices, placing them in a container with a lid, and separating the slices with small pieces of parchment paper. This way, they won’t stick together, and you can defrost only the number of pieces you need. Let defrost at room temperature.
Can I add chocolate chips to the batter?
Yes! As I mentioned earlier, this cake with fruit juice in the batter can be enriched with chocolate chips. I prefer dark chocolate ones, but you can also use milk chocolate if you like. You can use 60 grams of chocolate chips. Instead of chocolate chips, you can use any nuts you like (almonds, walnuts, hazelnuts, pistachios).
I don’t have a bundt cake pan, what can I use?
No problem! If you don’t have a bundt cake pan, you can use a standard round or square cake pan of 9 inches.
