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Italian cream cake is traditionally built like 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 top 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]

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Ingredients You Need for Italian Cream Bundt Cake With Cream Cheese Frosting [Vegan]

Cake:
  • 2 cups all-purpose flour, minus 2 tablespoons (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 of 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

How to Prepare Italian Cream Bundt Cake With Cream Cheese Frosting [Vegan]

To Make the Cake:
  1. Preheat oven to 350°F. Grease a bundt pan and set it aside.
  2. Stir together the flour, cornstarch, salt, baking powder, baking soda, and sugars in a large bowl. Set aside.
  3. Whisk the melted coconut oil, vanilla extract, almond extract, milk, and apple cider vinegar in a small bowl.
  4. Start to add the milk mixture into the dry mixture, whisking together until smooth and no streaks of flour remain. Next, 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.
$2.99
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About The Author

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Abby Thompson

See My Recipes

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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