Name: Garam Masala Eggless Apple Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h
Yield: 6 Portions
Ingredients: 1 cup Almond Milk (or regular milk); 1 teaspoon Vinegar; 2 Apples (finely chopped (large)); 2 Limes Zest and Juice (separately); 2 cups All Purpose Flour / Maida (+ 2 tablespoons); 2 teaspoons Baking Powder; 1 teaspoon Garam Masala powder; 1/2 teaspoon Cinnamon Powder; 1/4 teaspoon Ground Ginger; 3/4 cup Brown Sugar (packed); 1/2 cup Canola Oil; 1 teaspoon Pure Vanilla Extract; 1/4 cup Butter; 3/4 cup Powdered Sugar; 1 teaspoon Vanilla Extract; 2-3 tablespoons Dark Rum

Garam Masala Eggless Apple Bundt Cake

Garam Masala Eggless Apple Bundt Cake – easy, moist, spiced vegan cake made with fresh apples and glazed with a brown butter rum sauce

Serves 6 Portions

Prep 15 minutes

Cook 50 minutes

Total 1 hour

Jump to the recipe

This Eggless Apple Bundt Cake is the Chistmassy recipe! The texture of this cake is really moist and tender. And since it’s flavored with garam masala and apples, it’s warm, cosy and just the perfect thing to make this holiday season!

Garam Masala Eggless Apple Bundt Cake - easy, moist, spiced cake made with fresh apples and glazed with a brown butter rum sauce.

If you’ve been looking for a show stopping boozy cake cum dessert for Christmas table this year then this Eggless Apple Bundt Cake is it! It hits all the right notes with the garam masala which is basically the mother of all spice mixes, apples which we all looovee and that delicious brown butter rum glaze to top it all up!

This cake looks all kinds of beautiful but you won’t believe how easy it is. No hand mixer, stand mixer required. Just two bowls, a whisk and a spatula and you are all set. You know I’m not into fancy desserts that take hours to make, so you can really imaging how easy this eggless apple bundt cake must be.

Reasons Why You’ll Love This Cake

Even though this cake is eggless, it is still beautifully moist and almost melts in your mouth
Doesn’t require too many appliances and is really easy to put together
Mostly requires just staple ingredients, most of which you’ll already find your pantry
Makes for the perfect beginner-friendly holiday baking project

Top Tips To Make The Best Apple Bundt Cake

Make sure to generously grease the baking the pan. Since this cake has an even texture, it can be slightly difficult to demould it after cooking if not greased properly.
Avoid overmixing the cake batter as that can make the cake dry and dense as opposed to the moist and fluffy texture we’re looking for. Once all the ingredients look like they’re properly incorporated, it’s time to stop mixing and start baking.
We love egg in our cakes, but with this cake I prefer it to be egg free as eggs add a very distinctive taste that I am not a huge fan of
This cake stays good at room temperature for up to 2 days and in the freezer for up to a month. I don’t recommend storing this in the fridge as that can alter the texture and make it really dry.

I’ve made this eggless apple bundt cake soooo many times now. My excuse is recipe testing of course. But Denver loves it! Quite obviously since it’s had for breakfast before he leaves for work and then for pre-dinner AND post-dinner dessert. That’s the kind of thing that makes this wife really happy.

I’m a Culinary Council member with KitchenAid India and I love and recommend their high quality products.

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The recipe

Garam Masala Eggless Apple Bundt Cake

Garam Masala Eggless Apple Bundt Cake – easy, moist, spiced cake made with fresh apples and glazed with a brown butter rum sauce.

Serves 6 Portions
Prep 15 minutes
Cook 50 minutes
Total 1 hour

Ingredients

For the Cake

1 cup Almond Milk (or regular milk)
1 teaspoon Vinegar
2 Apples (finely chopped (large))
2 Limes Zest and Juice (separately)
2 cups All Purpose Flour / Maida (+ 2 tablespoons)
2 teaspoons Baking Powder
1 teaspoon Garam Masala powder
1/2 teaspoon Cinnamon Powder
1/4 teaspoon Ground Ginger
3/4 cup Brown Sugar (packed)
1/2 cup Canola Oil
1 teaspoon Pure Vanilla Extract

For the Brown Butter Rum Sauce

1/4 cup Butter
3/4 cup Powdered Sugar
1 teaspoon Vanilla Extract
2-3 tablespoons Dark Rum

Method

1
In a bowl mix together almond milk (or regular milk) and vinegar and set aside while you prepare the rest of your ingredients.
2
Add lemon juice to chopped apples to make sure they don’t oxidise and turn brown.
3
Grease your bundt cake pan well, making sure to get the crevices. Pre-heat oven to 180 degrees.
4
In a large bowl, whisk together flour, baking powder, garam masala, cinnamon powder, ginger and lime zest. In another bowl, whisk together the almond milk and vinegar mix, brown sugar, oil and vanilla extract.
5
Now pour the wet ingredients into the dry ingredients and mix till combined well. Fold in the chopped apple, and pour the mixture into the greased bundt cake pan.
6
Bake for 45-50 minutes till a skewer inserted into the middle of the cake comes out clean. Start checking the cake around the 40 minute mark.
7
While the cake is baking, make the glaze. Heat butter in a pan. It should start foaming and frothing and will start browning. You should start smelling a nutty flavour. Once the butter is a golden brown, switch off the flame and pour the butter through a sieve into a bowl. Whisk in the powdered sugar, vanilla and rum till the mixture is smooth. Set aside till the cake finishes baking.
8
Once the cake is baked, invert it onto a plate or baking sheet. Drizzle the glaze over the cake and let it set for 10-15 minutes. Serve warm. The cake can be stored uncovered for up to 2 days.