Plant-Based Holiday Snickerdoodle Bundt Cake
There’s nothing that says the holidays more than a bundt cake—it’s complete nostalgia for me as my Grandmother used to bake them and I love recreating her recipes with a new twist. My Holiday Snickerdoodle Bundt Cake is a super delicious plant-based take on those classic cinnamon flavors and perfect for the holidays or any time of year really. It has a touch of sweetness so it’s perfect for dessert, breakfast or snack time. I’ve used Califia Farms Organic Brown Sugar Almondmilk Creamer in the recipe—it’s so rich and creamy, plus those notes of brown sugar make the cake burst with flavor. So it’s perfect in coffee and great to bake with—a win-win!
Serves 12-14
INGREDIENTS
1 cup plant-based butter, at room temperature, plus more for greasing the pan
3½ cups AP flour, plus more for the bundt pan
¼ cup flaxseed meal
1 cup Califia Farms Organic Brown Sugar Almondmilk Creamer
2 tablespoons white vinegar
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon cinnamon
1 tsp kosher salt
1 cup sugar
½ cup light brown sugar
2 teaspoons vanilla paste
Cinnamon Swirl
⅓ cup light brown sugar
2½ teaspoons ground cinnamon
Glaze and Sprinkle Topping
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1¼ teaspoon ground cinnamon, divided
2 tablespoons Califia Farms Organic Brown Sugar Almondmilk Creamer
2 tablespoons sanding sugar or demerara sugar
METHOD
Preheat oven to 350F with rack on the lower third of the oven. Butter and flour a 10 cup bundt pan and set aside.
Combine flax meal and ¾ cup of water in a small bowl and set aside. In another small bowl combine Califia Farms Organic Brown Sugar Almondmilk Creamer and vinegar and set aside.
To a medium bowl sift flour, baking soda, cream of tartar, cinnamon and salt.
To the bowl of a stand mixer add plant-based butter, sugar, brown sugar and vanilla and beat on medium until light and fluffy—about 2 to 3 minutes. Add flaxseed mixture in two additions, then add half the flour and mix until combined. Add the Califia Farms Organic Brown Sugar Almondmilk Creamer and vinegar mixture and mix until just combined, then finish with remaining flour mixture. Mix on low until just combined.
Make the cinnamon swirl. In a small bowl mix together sugar and ground cinnamon
Add half the batter to the prepared bundt pan and use an offset spatula to smooth the layer. Sprinkle all over with half the cinnamon sugar. Add remaining batter, smooth top and sprinkle remaining cinnamon sugar. Use a butter knife or a skewer to gently swirl through the cake both side to side and also up and down.
Bake for 55 to 60 minutes or until a toothpick inserted comes out clean. Place on a cooling rack for 10 minutes, then invert onto the pan to cool completely.
To make the glaze, in a bowl whisk together confectioners’ sugar, vanilla extract, 1 teaspoon ground cinnamon and Califia Farms Organic Brown Sugar Almondmilk Creamer and mix to combine until smooth.
Let the glaze set for about 10 minutes. In a small bowl mix sanding sugar and remaining cinnamon and sprinkle over the cake. Slice and serve.