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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 :

Vegan

Ingredients

Cake:

  • 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

Preparation

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.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

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]”

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Heidi Long
3 Months Ago

That's what she said


Reply
Heidi Long
3 Months Ago

That's what she said


Reply
Pj Vezina
3 Months Ago

Destiny Swinney


Reply
Jennifer Cubelli-Gomez
3 Months Ago

Lucy Cubelli Yummmm


Reply
Rachel Ruston
7 Months Ago

Sheree Diamond


Reply
Victoria Ann Bangs
7 Months Ago

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


Reply
Lana Krajnc
7 Months Ago

Made this today! It's greeeat! :D


Reply
Marie Bokker
7 Months Ago

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


Reply
Billy Sheeley
7 Months 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


Reply
Jillian Marie
7 Months Ago

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


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