Are you looking for the perfect fall treat? Look no further than this easy and delicious Vegan Apple Cider Mini Bundt Cake recipe! With a heavenly combination of reduced apple cider, apple pie spice, and a crunchy cinnamon sugar topping, these decadent cakes have all the flavors of autumn in one bite.
One of my favorite recipes this season is apple cider mini bundt cakes - the flavor is divine and something not to be missed, along with these Vegan Baked Apple Cider Donuts. If you love apples, try this Apple Compote. You might also enjoy this Vegan Quince Tarte Tatin and Vegan Plum Almond Cake.
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Why I Love This Recipe
There is nothing quite like the aroma of a sweet, spiced apple cider bundt cake wafting through your kitchen during autumn. This classic treat will fill your home with its inviting scent!
This melt-in-your-mouth cake is full of cozy fall flavors like apple cider, cinnamon, and vanilla that will have your home smelling like autumn in no time! Whether for an afternoon snack with apple cider or a special occasion, these mini bundts are perfectly portioned to offer just enough sweetness in every bite.
Not only do these cakes look tempting on a plate presented for special occasions, but you can slip one or two into lunchboxes for a special fall treat. Plus, their size makes them perfect for sharing or packing up as gifts.
Ingredients
Here are the simple ingredients you'll need to make these vegan apple mini Bundt cakes:
- Organic apple cider - this is reduced to concentrate the apple flavors to make the perfect apple cider mini Bundt cakes-the apple cider reduction is in the batter, the flax egg mixture, and is a final dip for the baked cakes before the cinnamon sugar.
- Vegan butter - I melt it in a small skillet - I used Earth Balance.
- Baking spray (not pictured) - it's essential to use a baking spray with flour like Baker's Joy or Pam when preparing your pan. An alternative is to use a thin coating of vegetable shortening or softened vegan butter, dusted lightly with flour.
- Flaxseed meal mixed with reduced apple cider (instead of water for more flavor) to make a flax egg.
- Soy milk - I use plain organic soy milk, unsweetened.
- Apple cider vinegar mixes with soy milk to make vegan buttermilk. The apple cider vinegar reacts with the baking soda and acts as a leavening agent.
- Whole wheat pastry flour - contributes to the softness, fluffiness, and tenderness of these bundtlettes while retaining the nutrients of the bran and germ.
- Light brown sugar - I use organic light brown sugar, which is vegan.
- Spices - I combined several spices to make homemade apple pie spice - you can purchase it or create your own with the spices you have in your pantry.
- Salt - a small amount is needed in baked goods to bring out the flavors. I used Himalayan pink salt.
- Cinnamon Sugar Blend: I mixed organic cane sugar and ground cinnamon to make cinnamon sugar.
A complete ingredient list with exact amounts can be found in the recipe card below.
Note: Do not use apple cider vinegar or hard cider; they are not the same and cannot be substituted. Please check my FAQ below to learn the differences between apple cider, apple juice, and cider. You can purchase apple cider at the grocery store (on the shelf or in the refrigerated section) or visit your nearest apple farm for fresh apple cider, which is usually unpasteurized. Or look online.
Substitutions & Variations
Here are some substitutions and variations you can try when making these homemade vegan apple cider cakes:
- Whole wheat pastry flour - try white whole wheat flour, all-purpose flour, or spelt flour.
- Light brown sugar - use dark brown sugar, organic cane sugar, regular white sugar (check to ensure it's vegan), or coconut sugar.
- Vegan butter - use melted coconut oil instead.
- Apple pie spice - make a homemade apple spice for this recipe with ¾ teaspoon of ground cinnamon, ¼ teaspoon of freshly grated or ground nutmeg, ⅛ teaspoon of ground allspice, and a pinch of ground ginger, ground cardamom, or ground cloves. Use whichever spices you have or want to use - if you only have cinnamon and nutmeg, that is fine!
- Gluten-free - use a 1:1 gluten-free flour or baking blend like Bob's Red Mill in the blue bag for a gluten-free option.
- Oil-free - use store-bought or homemade applesauce in the cake batter instead of vegan butter; add it to the wet ingredients.
How to Make Vegan Apple Cider Mini Bundt Cakes
It's easy to make this great recipe for vegan apple cider bundtlettes, even if it is your first time! Let me guide you through how to make these delicious treats right at home in no time.
- Step 1: Preheat the oven and prepare a middle rack in the oven. Generously grease a 6-well bundlette pan with baking spray; use a pastry brush to fill the nooks and crannies of the pan. I use Baker's Joy Original No-Stick Spray with Flour for greasing Bundt pans - I haven't been disappointed yet!
First, you will reduce the apple cider to get a concentrated apple flavor for that classic apple cider flavor in these cakes.
Make Apple Cider Reduction and Flax Egg
- Step 2: Bring the apple cider to a boil in a small saucepan. Lower the heat to a rapid simmer for 12-15 minutes until you have 1 cup of reduced apple cider remaining. Let it cool for 10 minutes.
- Step 3: Combine a few tablespoons of the warm reduced apple cider in a small bowl with the flaxseed meal and set it aside for a few minutes.
Make Vegan Buttermilk and Sift Dry Ingredients
- Step 4: Combine the soy milk with the apple cider vinegar in a small bowl or liquid measuring cup. Add vanilla extract. Melt the vegan butter in a small saucepan and let it cool.
- Step 5: Sift the dry ingredients in a large mixing bowl and whisk to combine.
Note: When measuring the flour, stir before spooning it into the measuring cup and leveling it with a knife.
Combine the Wet and Dry Ingredients
- Step 6: Add the liquid ingredients to the dry ingredients.
- Step 7: Whisk until the wet and dry ingredients are combined. The mixture will be bubbly, and the consistency will be like a thin pancake batter. Depending on the flour you use, the consistency may not be as thin. However, it won't be as thick as muffin batter.
Bake the Vegan Apple Cider Mini Bundt Cakes
- Step 8: Pour the apple cider cake batter evenly into the prepared Bundt pan wells.
- Step 9: Bake in the preheated oven for 18-20 minutes until the edges are golden brown, and the top of the cake springs back when gently pressed.
Make the Cinnamon Sugar Mixture
- Step 10: Make the cinnamon sugar while the cakes bake. In a small bowl or plate, combine the organic cane sugar and cinnamon. Pour a couple of tablespoons of the reduced apple cider on a small rimmed plate.
Dip the Cakes
Place one to two tablespoons of the reduced applied cider on a small rimmed plate, and place the cinnamon sugar in a small bowl bigger than the bundt cakes.
- Step 11: Cool the mini Bundts for 10 minutes in the baking pan on a cooling rack, then flip them onto the cooling rack.
- Step 12: Dip each bundt cake in the cinnamon sugar mixture (pictured above). It's essential to do this while the cakes are still warm before serving. Otherwise, the cinnamon sugar mixture won't stick well to the cakes.
Tip: To get the cakes out of the pan, it helps to run a flexible spatula gently around the edges of the cakes while they're in the pan to help loosen them. Then place the cooling rack on top and flip. Carefully turn each cake over right side up.
Enjoy these apple cider cakes with a nice mug of hot apple cider with a cinnamon stick!
Equipment
Here is the equipment you will need: a Mini Bundt pan - I love this 6-well bundlette pan. It is sturdy and the cakes bake evenly and release quickly.
Can I Use a Regular Bundt Pan?
I have yet to try doubling this delicious apple cider cake recipe and baking it in a traditional 12-cup Bundt cake pan. However, for this particular recipe, I recommend a 6-cup Bundt pan. Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs.
Storage
These homemade mini apple cider Bundt cakes will stay fresh at room temperature for two to three days in an airtight container in a single layer or parchment paper between the layers.
To freeze, wrap each cake in plastic wrap, place it inside a freezer ziplock bag or container, and freeze for up to two months. Defrost the cakes on the counter for an hour or two.
Expert Tips
Take care not to overbake these cakes - keep an eye on them while baking and check the cakes at 18 minutes in the oven. They will spring back when lightly pressed, and the edges will be golden brown. There is no need to do the toothpick test with these mini Bundt cakes.
For more tips and tricks on baking Bundt cakes successfully, visit Nordicware (not sponsored).
To take these mini cakes to the next level, dip them in the reduced apple cider first for added flavor. Repeat this process with the underside of the cakes. Roll the sides of the cakes with the cinnamon sugar as well.
Recipe FAQs
Apple cider is fresh-squeezed, unfiltered apple juice, whereas hard cider is an alcoholic beverage; other countries may call this alcoholic drink "cider."
Apple cider is fresh-squeezed, unfiltered apple juice containing pulp. It contains more vitamins and minerals than apple juice since it is less processed. It may or may not be pasteurized, heating the liquid to a specific temperature to kill bacteria. Regular apple juice is usually clear, filtered, contains no pulp, and has been pasteurized during processing. Apple cider is often consumed warm or hot, and apple juice is consumed cold.
Yes, you can make muffins if you don't have a Bundlette pan. Grease the muffin pan or use muffin liners. Fill each muffin well ¾ full, and bake for 25 to 30 minutes, until golden brown and a toothpick inserted in the center comes out with just a few crumbs. This recipe makes about 6 to 8 vegan apple cider muffins.
Make this delectable vegan mini bundt cake recipe packed with tart apple cider and fragrant spices to take your cozy season up a notch. Let's get baking and enjoy a bite of sweet seasonal goodness!
Related Vegan Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegan Apple Cider Mini Bundt Cakes
EQUIPMENT
- Pastry brush
INGREDIENTS
For the Vegan Apple Cider Mini Bundt Cakes
- Baking spray Baker's Joy or Pam for Baking
- 1 ½ cups apple cider reduce to 1 cup, divided
- 1 tablespoon flaxseed meal
- ½ cup organic soy milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon vegan butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat pastry flour or white whole wheat, or all-purpose flour
- ½ cup light brown sugar, packed or dark brown sugar, coconut sugar or organic cane sugar
- 1 teaspoon apple pie spice
- 1 teaspoon baking soda
- ½ teaspoon pink salt
For the Cinnamon Sugar
- ½ cup organic cane sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons reduced apple cider
INSTRUCTIONS
For the Vegan Apple Cider Bundt Cakes
- Preheat oven to 350°F and prepare a middle rack in the oven. Grease a 6-well Bundtlette pan with baking spray.
- Bring the apple cider to a boil in a small saucepan. Lower the heat to a rapid simmer for 12-15 minutes until you have 1 cup reduced apple cider remaining in the saucepan. Let cool for 10 minutes.
- Combine 3 tablespoons of the warm reduced apple cider in a small bowl with the flaxseed meal.
- Combine the soy milk with the apple cider vinegar and vanilla extract; let sit for several minutes.
- Sift the whole wheat pastry flour, light brown sugar, apple pie spice, baking soda, and salt in a large mixing bowl. Whisk to combine.
- Add ½ cup reduced apple cider, melted vegan butter, soy milk mixture, and flaxseed mixture to the dry ingredients. Whisk until just combined.
- Spoon or pour the batter evenly into each of the Bundt pan wells.
- Bake for 18-20 minutes until the edges are golden brown, and the top of the cake springs back when gently pressed. Make the cinnamon sugar while the cakes bake.
- Cool the mini Bundts for 10 minutes on a cooling rack, then flip them onto the cooling rack.
- Dip the tops of the cakes into the reduced apple cider and then dip into the cinnamon sugar while the cakes are still warm. Repeat with the bottoms of the cakes and roll the sides of the cakes with cinnamon sugar, if desired. Serve warm.
For the Cinnamon Sugar
- In a small bowl or plate, combine the organic cane sugar and cinnamon. Place the reduced apple cider on a small rimmed plate.½ cup organic cane sugar, 1 teaspoon ground cinnamon, 2 tablespoons reduced apple cider
NOTES
- Inspired by Gretchen's Vegan Bakery.
- You can dip the cakes in the cinnamon sugar only, if desired.
- Store at room temperature for two to three days in an airtight container in a single layer or with parchment paper between the layers.
- You can bake this recipe in a 6-cup Bundt pan for 25-30 minutes. Let cool for 10 minutes on a wire rack before removing the cake from the pan.
- If you double the recipe, let the pan cool for several minutes after releasing the cakes and refilling the pan with another batch of apple cider cake batter.
- To freeze, wrap each cake in plastic wrap, place it inside a freezer ziplock bag or container, and freeze for up to two months. Defrost the cakes on the counter for an hour or two.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Kam says
These are delicious and deceptively easy to make. I made an apple pie filling for the center of the cakes and topped them with an icing made from powdered sugar, apple cider, vanilla and cinnamon. Will definitely be coming back to these again and again 🙂
Emily Miller says
Thank you so much, Kam, for your review. I am thrilled to hear you enjoyed these! The topping you made sounds incredible. Thank you for sharing!
Dana says
These are adorable and SO tasty! Perfect flavor for the holidays. Will definitely be making these for guests.
Emily Miller says
Hi Dana, thank you for your 5-star review! I hope you have a fabulous holiday season!
Quynh says
SOOOOO GOOD! I made this yesterday, and it's already gone. My family loved it! I'm definitely making more this weekend.
Emily Miller says
Thank you so much for your wonderful review of these apple cider cakes, Quynh! I am so happy to hear that your family loved it. It sounds like we have some real fans here! We appreciate the 5-star rating and feedback.
Beth says
I love it! I've been looking for a new dessert to make for the family this fall, and this is absolutely it. I can't wait!
Emily Miller says
Thank you so much for your positive review, Beth! I am delighted to hear that this dessert is exactly what you were looking for. It's great to know that you and your family will get to enjoy it this fall!
Toni says
These cakes are absolutely amazing! Can't wait to make it again!
Emily Miller says
Thank you so much for your wonderful review, Toni!
Ann says
Anything mini is a hit at a party. Looking forward to sharing this with friends. Thanks!
Emily Miller says
Thank you for your review, Ann, and I am delighted that you will be sharing these mini apple cider cakes with friends!