Three days for Christmas and I’ve got this amazing Eggless Apple Bundt Cake with Garam Masala for you! Because it’s time to bake and celebrate and take care of all the happy tummy feelings which crave cake and cookies and all things christmassy.
If you’ve been looking for a show stopping boozy cake cum dessert for Christmas table this year then this Eggless Apple Bundt Cake is it! It hits all the right notes with the garam masala which is basically the mother of all spice mixes, apples which we all looovee and that delicious brown butter rum glaze to top it all up!
This cake looks all kinds of beautiful but you won’t believe how easy it is. No hand mixer, stand mixer required. Just two bowls, a whisk and a spatula and you are all set. You know I’m not into fancy desserts that take hours to make, so you can really imaging how easy this eggless apple bundt cake must be.
By the way, if you don’t own a bundt cake tin, that’s one investment you must make. Mine was sent to me by KitchenAid and I really love it. It’s the perfect bundt cake pan because you don’t want to be stuck in a situation where half the cake is on the counter and the other half stuck in between the crevices. I also love that it’s priced so perfectly so that we don’t feel the pinch, at all!
I’ve made this eggless apple bundt cake soooo many times now. My excuse is recipe testing of course. But Denver loves it! Quite obviously since it’s had for breakfast before he leaves for work and then for pre-dinner AND post-dinner dessert. That’s the kind of thing that makes this wife really happy.
Here’s a disclaimer – we love egg in our cakes, but with this cake I prefer it to be egg free. I don’t even want an iota of that eggy taste when it comes to my apple cake. And you will never be able to tell the difference! My expert-at-cooking family can’t tell the difference.
This is probably my last decadent recipe of the season, because we are allowed this one time. After this, it’s time for some guilt-free, delicious recipes that will help you keep your new years resolutions in 2017. Who’s up for that? Before we move into 2017, what are you food resolutions in the new year? Sugar free life? Whole grain? Or just simple, healthy, 30 minute meals? Leave me a comment and let’s talk about it because we are in this together!
I’m a Culinary Council member with KitchenAid India and I love and recommend their high quality products.
More Cakes To Bake:
Garam Masala Eggless Apple Bundt Cake
For the Cake
- 1 cup (250 g) Almond Milk or regular milk
- 1 teaspoon Vinegar
- 2 Apples finely chopped (large)
- 2 Limes Zest and Juice separately
- 2 cups (250 g) All Purpose Flour / Maida + 2 tablespoons
- 2 teaspoons Baking Powder
- 1 teaspoon Garam Masala powder
- 1/2 teaspoon Cinnamon Powder
- 1/4 teaspoon Ground Ginger
- 3/4 cup (150 g) Brown Sugar packed
- 1/2 cup (112 g) Canola Oil
- 1 teaspoon Pure Vanilla Extract
For the Brown Butter Rum Sauce
- 1/4 cup (56.75 g) Butter
- 3/4 cup (90 g) Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2-3 tablespoons Dark Rum
- In a bowl mix together almond milk (or regular milk) and vinegar and set aside while you prepare the rest of your ingredients.
- Add lemon juice to chopped apples to make sure they don't oxidise and turn brown.
- Grease your bundt cake pan well, making sure to get the crevices. Pre-heat oven to 180 degrees.
- In a large bowl, whisk together flour, baking powder, garam masala, cinnamon powder, ginger and lime zest. In another bowl, whisk together the almond milk and vinegar mix, brown sugar, oil and vanilla extract.
- Now pour the wet ingredients into the dry ingredients and mix till combined well. Fold in the chopped apple, and pour the mixture into the greased bundt cake pan.
- Bake for 45-50 minutes till a skewer inserted into the middle of the cake comes out clean. Start checking the cake around the 40 minute mark.
- While the cake is baking, make the glaze. Heat butter in a pan. It should start foaming and frothing and will start browning. You should start smelling a nutty flavour. Once the butter is a golden brown, switch off the flame and pour the butter through a sieve into a bowl. Whisk in the powdered sugar, vanilla and rum till the mixture is smooth. Set aside till the cake finishes baking.
- Once the cake is baked, invert it onto a plate or baking sheet. Drizzle the glaze over the cake and let it set for 10-15 minutes. Serve warm. The cake can be stored uncovered for up to 2 days.