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Italian Cream Bundt Cake With Cream Cheese Frosting [Vegan]

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Italian cream cake is traditionally built as a layer cake that's stuffed full of nuts and coconut. This vegan version has a few variations, from the choice to make it in a bundt pan to topping it with a vegan cream cheese frosting that I think comes pretty dang close to the real thing!

Italian Cream Bundt Cake With Cream Cheese Frosting [Vegan]

This Recipe is :




  • 2 cups all-purpose flour, minus 2 tablespoons (we are going to make our own self-rising flour!)
  • 2 tablespoons cornstarch
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/3 cups almond milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup shredded coconut
  • 3/4 cup chopped nuts

Cream Cheese Frosting:

  • 1 small can coconut cream (5.4 ounces)
  • 2 tablespoons maple syrup
  • 2 tablespoons almond milk
  • 2 tablespoons cashews
  • 1 teaspoon almond extract
  • Extra chopped nuts for topping


To Make the Cake:

  1. Preheat oven to 350°F. Grease a bundt pan and set aside.
  2. In a large bowl, stir together the flour, cornstarch, salt, baking powder, baking soda and sugars. Set aside.
  3. In a small bowl, whisk together the melted coconut oil, vanilla extract, almond extract, milk, and apple cider vinegar.
  4. Start to add the milk mixture into the dry mixture, whisking together until smooth and no streaks of flour remain. Fold in the shredded coconut and chopped nuts, then transfer the batter into the greased bundt pan.
  5. Bake for 35-45 minutes, or until a knife inserted into the cake comes out clean. Set aside and allow to cool while making the cream cheese frosting.

To Make the Frosting:

  1. In a high powdered blender, combine all the frosting ingredients and blend until smooth and creamy. If necessary, add an extra splash of almond milk to keep the mixture going. Transfer to a small container and use when ready to top the cooled cake. Top with extra nuts.





Abby Thompson is the recipe developer, photographer, and baker behind The Frosted Vegan. I love creating a plant based approach to desserts that make people say 'This is vegan?! But it is so good!'. Vegan sweets and treats need to be healthy but also still absolutely delicious. By day, I work as a corporate social media strategist in Milwaukee, and by night I bake and blog my way through my vegan dessert recipes.



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12 comments on “Italian Cream Bundt Cake With Cream Cheese Frosting [Vegan]”

Click to add comment
Heidi Long
2 Years Ago

That's what she said

Heidi Long
2 Years Ago

That's what she said

Pj Vezina
2 Years Ago

Destiny Swinney

Jennifer Cubelli-Gomez
2 Years Ago

Lucy Cubelli Yummmm

Rachel Ruston
2 Years Ago

Sheree Diamond

Victoria Ann Bangs
2 Years Ago

Cakes do not have to have eggs, and cream does not have to come from cows. Open your mind.

Lana Krajnc
2 Years Ago

Made this today! It's greeeat! :D

Marie Bokker
2 Years Ago

1 small can coconut cream.... not dairy cream

Billy Sheeley
2 Years Ago

Excuse me how can that be a cream cake w/o cream I'm sorry cream comes from milk and cheese is fermented milk, both of which come from animals not plants, so quit allowing the lies, that's just like margarine it is hydrogenated oil not butter, and a cake is not a cake w/o eggs, so thank-you class and have a nice day

Jillian Marie
2 Years Ago

I wonder how well it would work with gluten free flour.


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