This is my first Bundt cake recipe post. Probably because until a few weeks ago I never owned a Bundt pan. And if there is one thing you do in fact need to make a proper Bundt cake - it is a Bundt cake pan.
My first Bundt cake: Vegan Coconut Bundt Cake with a glossy Coconut Glaze drizzled over top. Moist in texture with a spongy quality. Serve it warm and moist, the glaze shiny and wet - as shown in my photos. Or serve chilled and allow the cake to firm up, gaining rich body - the icing turning to sweet, opaque, snow-colored velvet - buttery in texture.
Now this whole Bundt cake thing feels a little 1950's-ish to me. Which is exactly why I kind of love it. And there is good reason for the retro mood a Bundt cake inspires...
In Awe of the Bundt Pan. Think about it, besides the ever-popular "cupcake" - what common baked good requires a very special pan in order to create it? Brownies and layer cakes can work in a wide variety of square or round baking vessels - and a nice multi-purpose bread loaf pan can make everything from banana bread to a sourdough sandwich loaf. But the Bundt pan is so unique - it is its own baking event really. And baking a Bundt cake inspires a retro, 1950's tea-time, celebratory, social vibe, for good reason..
History of the Bundt Cake/Pan. As much as it might seem that the Bundt pan was magically invented in the iconic American era known as "The 50's" - it wasn't. Well, sort've. The Bundt pan was trademarked in 1950 by H. David Dalquist, founder of Nordic Ware, based in St. Louis Park, Minnesota. The actual origins of a Bundt-style pan traces back to the other side of the world - Germany, Austria, and Hungary really. So what do you know, the infamous American Bundt Pan (like most of our ancestors) is an immigrant.
Actually the Bundt Pan/Cake frenzy was very ahead of its time. Like those silly-tastic cake pops, foods in-a-jar and green smoothies - the trend of "Bundt" was a sign of the times - and occurred via some crafty marketing mixed with some serious 1950's word-of-mouth appeal. You can thank 1950's women for giving this trend legs. This was the era of the Tupperware Party. Bundt cakes were another hot trend floating around the neighborhood social circles. I keep picturing scenes from Pleasantville and The Help.
I can just see it .. the "ladies who lunch" sipping tea and coffee in flowery pastel dresses, hair combed in rigid hair-sprayed outward loops - frosty pink lipstick on their excited mouths as they swapped Bundt cake recipes and bragged about how many slices of their signature Bundt recipe their husband's devoured after supper. Oh if only those ladies had Pinterest.
But since social media was still a half century away, we have to thank big business for igniting the Bundt cake frenzy. The trend was sparked when Pillsbury sponsored a Bundt Cake Cookoff - also around that time, a pound cake (which everyone already knew and loved) was cooked in a Bundt pan and placed in the pages of the Good Housekeeping Cookbook. Boom. Bundt was born in American culture.
(Bundt history via foodtimeline)
And the Bundt trend continues. My post is proof of that.
I must admit that there is something charming about a Bundt cake. The soft ridges in the cake, the signature doughnut shape, ideal for easy, uniform slicing. The appealing slim cake lines that allow glazed frosting to melt and curl over, swooping down in a shiny sugar puddle.
So enough Bundt chatter ladies (and fellas - yay to how times have changed in the kitchen), lets pop a Bundt in the oven, steep some tea, brew some black coffee, lay out our best linen tablecloth and turn up the The Chordettes version of Mister Sandman .. Bung, bung, bung, bung, bung, bung, bung, bung, bung, bung, bung, bung, bung.
Vegan Coconut Bundt Cake with Coconut Glaze
makes one Bundt with glaze
Cake:
dry:
3 cups organic white flour
1 teaspoon cinnamon
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup fine coconut flakes, unsweetened
wet:
1 cup organic sugar
¼ cup maple syrup
⅓ cup virgin coconut oil, softened
1 tablespoon vanilla extract
1 ¼ cups full fat coconut milk
½ cup water
2 tablespoon flax seeds + ½ cup water
1 teaspoon apple cider vinegar
Coconut Glaze:
1 cup organic powdered sugar
½ cup coconut flakes, unsweetened
a few splashes of leftover coconut milk (or soy milk)
2-3 tablespoon virgin coconut oil, softened
1 tablespoon lemon juice (optional)
pinch of salt + a few drops vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. Grease your Bundt pan with virgin coconut oil.
3. Combine the dry ingredients in a large mixing bowl.
4. Briskly stir the flax seeds with the ½ cup water and set aside.
5. Gently beat the wet ingredients - all except the flax mixture and apple cider vinegar. You want your virgin coconut oil to be soft enough to smoothly blend into the other ingredients - all should be about room temperature.
6. Fold the flax mixture into the wet ingredients. Stir until smooth.
&. Fold the dry mixture into the wet. Until smooth. Then fold in the apple cider vinegar last - it is OK if it is chilled.
7. Pour mixture into Bundt pan.
8. Bake at 350 degrees for 50-60 minutes or until the top is bubbled and browned - use the toothpick test if needed.
9. Allow to cool a good 20 minutes before attempting to remove cake from pan. set aside to cool.
10. Beat together your coconut glaze. You can adjust the basic ingredients to suit however thin or thick you like your glaze. Note that since you are using coconut oil, the glaze will firm up when chilled - so it is OK if it seems watery or oily upon pouring over the Bundt cake.
11. Pour glaze over top cake. Serve warm and 'wet' or chill in the fridge and serve cool and buttery.
Happy Bundting! What is your favorite Bundt cake recipe?
Need a Bundt pan? -> Bundt Cake Pans
Ann Brooks says
I made this Gluten Free (1 cup Bob's Red Mill All Purpose, 3/4 cup Almond Flour, 1/4 Cup Coconut Flour, 1 cup Quinoa Flour). Also used less sugar, used Chia Seeds instead of Flax and added poppy seeds. Then topped it with lemon lime glaze and toasted coconut. Thank you so much for the wonderful recipe and being able to make it gluten free is just an added bonus!
Kathy Patalsky says
Oh super! This cake gets a lot of rave reviews and I'm so glad! 😉
Robin says
I made this cake almost as is with just a few slight changes. I used a simple lemon glaze in place of the coconut glaze and sprinkled some coconut on top, and I used a little bit less sugar (2/3 to 3/4 cup). The cake turned out beautifully! I brought it to work to share with my coworkers along with a bowl of fresh pineapple. They all loved it and it disappeared very quickly! The pineapple wasnt as popular. I made this once before for my husband's parents and they too loved it. This is probably my most successful vegan cake yet! BTW, I love your site! I visit here often. 🙂
Kathy Patalsky says
Chia seeds. The flax helps to bind the cake as a sort of egg replacer
Sent from my iPad
Anna Inverso says
Hi I want to make this cake but dont have flaxseed what can I use fr sobstitution? thank you
Mar says
This was amazing. I'd wake up at 3 am and need to down a slice...def making this again and again lol. My love for coconut is eternal.
shedee says
Thanks for sharing this recipe! I decided I wanted to make this a Tropical Paradise Bundt with pineapple, coconut and lime flavors. I added a cup of chopped fresh pineapple. Took forever to cook, came out a little mushy...How would you change the ingredients to incorporate pineapple?
The glaze was DELISH! I added the zest and the juice of half a lime - YUM! I am a huge lime junkie though...
Fmp0908 says
Any idea about the calories per serving?
Cavernvision says
I made this last weekend for a family gathering. They all LOVED it! Many of them are so afraid of vegetarian foods,so I didn't mention that it was vegan,so they didn't feel "sick" from it. Even my husband's aunt,who doesn't eat anything other than meat and a small amount of potato-type veg,and never touches anything I make,tried it and loved it. When I make it next time,since it will probably be more for health conscious people,I will make it with less sugar (it was way too much sugar for my taste,esp with the glaze. It was delicious,but gave me a headache from too much sugar. Sorry),and sub a little applesauce for some of the coconut oil. Thanks for a fun,easy and delicious recipe!!!
Laura Perez says
Can I use a different pan? I don't have one of these pans. It looks amazing and I'm wanting to make it for some friends 🙂
Kathy Patalsky says
Sure! The recipe will work with any cake pan or even cupcakes. It just won't be a "bundt" then 🙂
Laura Perez says
Awesome, thank you so much! Can't wait to make this and share it with my friends 🙂
Alexandra says
I can totally picture your imaginary scenario with the ladies from the 50s getting together and chatting about bundt cake, among other things. It's interesting to learn the origin of these kitchen staples that we've come to take for granted. I've been wanting to get a bundt pan myself for some time - I just love the pretty shape and, like you said, the way glaze always graces its exterior so beautifully!
Heather Poire says
I agree there is just something about a bundt cake that is amazing! You bundy is mouthwatering - when I thnk of the 50's I think Edward Scissor hands in the perfect square box neighborhood, the avon lady and the ambrosia salad - the bundy cake would fit right in!
Elle says
Wow! I'm not much of a baker, but I'll definitely be making this. I don't own a bundt tin, but this gives me the perfect excuse to buy one (and perhaps a mini one, too)! 🙂
Paula says
What size bundt pan did you use?
Cavernvision says
Just pulled this cake out of the oven. Bringing it to a family gathering,tomorrow. Took a small taste,and,my is it good! It smell like a big macaroon! Can't wait to pour the glaze over it! Thank you for all the wonderful recipes! I love impressing people with my wonderful vegan treats.
Kathy Patalsky says
Yum and yay!! Soak it in glaze, the more the better for a decadent treat 🙂 enjoy!
Bree says
I have never made a bundt cake, but this look great! (Love coconut!)
GlutenFreeHappyTummy says
what a gorgeous gorgeous bundt cake! it looks so beautiful and delicious! thanks for sharing!
Kathy Patalsky says
thank u! and thanks for commenting! 🙂
Leanne @ Healthful Pursuit says
Bundt totally DOES have that vibe! I bought a mini bundt cake pan ages ago, I think I've used it once for gluten-free, dairy-free lemon cakes. They were so cute and delicious.. not sure why I haven't made the recipe again. Seems to happen a lot around here!
Kathy Patalsky says
Mini Bundts! Need this pan 🙂
peaceweaver says
Leanne, I would love to find a gluten-free vegan bundt cake recipe. If you find yours can you send it? Thanks.
Anna says
I just bought my first bundt cake pan too! Thanks for the history lesson! Can't wait to try this recipe!
Kathy Patalsky says
ha, you are welcome 🙂 #HistoryIsFun
Ulyana says
Looks absolutely delish!
Kathy Patalsky says
thanks!
Katrina @ Warm Vanilla Sugar says
I absolutely HAVE to try this! Awesome recipe!
Kathy Patalsky says
Thanks Katrina!