This moist and delicious Vegan Pecan Bundt Cake goes well with dessert after any meal. The cake has a firm texture and I topped it off with pecans, and then I drizzled it with a tasty glaze. I hope you get to try it.
Vegan Pecan Bundt Cake
2 Cups of vegan butter
1 1/4 Cup of coconut sugar
2 Starch eggs, (2 tablespoons of tapioca starch, 6 tablespoons of water)
1 1/2 Cups of whipped aquafaba, (make sure to measure the whipped product, not the liquid.
2 Teaspoons of vanilla extract
2 Teaspoons of baking powder
Pinch of Himalayan salt
4 Cups of gluten free flour, divided
1 Cup of unsweetened almond milk, nondairy
1/2 Cup of Pecans, chopped
Preheat oven to 325F degrees on a 9 inch bundt pan.
-In a of the stand mixer, or a large bowl you can use a hand mixer, beat the butter with the sugar for 3-5 minutes on a high speed, until it’s light and fluffy. Mix the starch and water together to make the starch eggs and add to the butter mixture. Mix in along with the vanilla.
-In a medium bowl, mix 3 3/4 cups of flour, baking powder and salt. Then add 1/3 of the flour and then 1/3 of the milk at a time to the mixing bowl, alternating between the two, mixing in each addition at a lower speed. Combine all ingredients until incorporated.
-Then toss in the pecans in the reserved 1/4 cup flour to coat, add then to the batter and mix in.
-Carefully fold in the 1 1/2 cups of whipped aquafaba with a spatula. Try not to over mix.
-Then spray bundt pan with cooking spray
or grease with vegan butter. Toss a few tablespoons of flour into the pan and shake well. Make sure the pan is fully coated. Shake out excess flour then fill pan with batter. Place the bundt pan in the oven in the middle of the rack on a baking sheet. Bake for 1 hour and 15 minutes. Check to see if the cake is done by inserting a toothpick and it comes out clean. If it’s not done, let it bake for another 10-15 minutes.
-Let the cake cool in the pan and transfer to a serving plate.
-Drizzle a glaze over cake if desired and enjoy!