Cinnamon Bundt Cake

Bundt style cakes have been around forever (traditionally as a yeast baked cake called a Gugelhupf), but it wasn’t until the 1960’s that bundt cakes (as we know them) gained popularity in North America. That’s when a bundt cake took second place in a Pillsbury sponsored baking contest. Of course women went crazy for these pans, and who can blame them. For little effort, they could bake their family and guests a decorative and impressive looking centerpiece dessert.

(pictures updated on April 20, 2018)

What I love about this cake (besides that it tastes amazing), is it’s simplicity. No need to pull out the hand mixer, because the ingredients are simply whisked together. And speaking of ingredients, check it out. There’s only 10 of them in total, none of which would be considered “weird”. So it’s perfect if you’re new to this vegan baking thing, and may not have stocked up on the fancy ingredients yet. I hope you give it a try!

I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.


Cinnamon Bundt Cake

Recipe Type: dessert
Makes: One 9-inch bundt cake

This crowd pleasing cake uses only basic ingredients and is so easy to make. {vegan}



  • 3 cup All-Purpose Flour
  • 1 1/2 cup Granulated Sugar
  • 4 tsp Ground Cinnamon
  • 2 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 1/2 cup Water
  • 3/4 cup Grapeseed Oil (or other neutral tasting oil)
  • 3 tbsp Apple Cider Vinegar
  • 1 tbsp Vanilla Extract


  • 3/4 cup (90g) Powdered Sugar
  • 3 – 5 tsp Water
  • 1 tsp Vanilla Extract



to make the cake:
Preheat oven to 350°F and prepare a 10-cup bundt pan.

Whisk together the flour, sugar, cinnamon, baking soda, and salt. Set aside.

Whisk together the water, oil, vinegar, and vanilla, until thoroughly combined. Pour into the flour mixture and  whisk until just smooth.

Scrape the batter into the prepared bundt pan and bake for 40 – 50 minutes, until an inserted toothpick comes out clean.

Allow the cake to cool for 15 minutes in the pan. Invert the cake onto a wire rack and cool completely.

to make the glaze:
Whisk together the powdered sugar, vanilla, and 3 teaspoons of water. Add extra water as needed to achieve a desired glaze.






14 thoughts on “Cinnamon Bundt Cake

    1. Starr

      Have you ever tried freezing cake? I find that many (if not most) cakes freeze very well, especially when they are unfrosted.

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  3. Maureen

    Thank you for such a great recipe! I’ve recently been diagnosed with a severe dairy allergy and this was the first vegan cake recipe that I have tried that reminded me of cakes I had before having to change my diet!

  4. Sara

    I’ve made this cake many times and it always comes out perfect. Would it be ok to share for use in a school cookbook, with proper credit of course?

    1. Starr

      I’m glad to hear that you’ve been enjoying the recipe so much! Thanks for the feed back.

      I’ve emailed you directly regarding your request.

  5. Ivonne

    Hi! is there any changes you recommend if we are trying to make it “gluten free”??? thank you so much!

    1. Starr @ The Misfit Baker Post author

      Hi! Honestly, I don’t do enough gluten free baking to be much help here. However, if I were trying to modify it, I’d use a flour blend that works 1-to-1, like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (not to be confused with Bob’s Red Mill Gluten Free All-Purpose Baking Flour, which I find has a strong beany taste). That way no other adjustments have to be made. If you try it, let me know how it worked out for you.

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