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Vanilla bundt cake (V)

This vegan bundt cake is one of my favorite go-to cakes. It's easy, moist and so delicious.

I love cakes where the steps and clean-up afterward are simple and quick.

Those cakes are also the ones I choose to bake with my little son, he can't help, he is still too little, but he can sit on the kitchen table and stir a bit in the bowl. It's not quick enough to serve unannounced visitors, but almost.

Easter Sunday, some friends invited themself on coffee in the yard, so I made this bundt cake, in the time it took them, to drive to ous.

I love to use vanilla beans, but you can always change the beans, with vanilla sugar or vanilla extract, if you prefer that instead.


1,2 dl or a 1/2 cup plant-based yogurt

1 mashed banana

2 tablespoons coconut oil

1,8 dl or 3/4 cup plant-based milk

1 vanilla bean - or 1 teaspoon vanilla extract

100 g sugar or 1/3 cup

130 g of all-purpose flour or 1 cup

2 teaspoon baking powder

½ teaspoon sea salt


Preheat oven to 180 degrees and grease a cake tin with a bit of oil

Wisk together all the wet ingredients and the banana, in a mixing bowl and add the sugar.

Sift in the flour and baking powder, add the salt and fold until the batter is combined.

Pour the batter into the cake tin and bake the cake for 25-30 minutes.

The cake is done, when it's golden brown and an inserted toothpick comes out clean, try 2 times, to make sure you don't hit a banana.

Leave in the cake pan for 10 minutes, before you remove it, and place it on a cooling rack, to cool completely


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