Plant-Based Pecan Bundt Cake

You´ll want to save this recipe anytime you are craving Bundt cake or the flavor of pecans. It´s perfectly moist and super tasty, completely plant-based. Choose to make pecan milk instead of another plant-based milk for a richer pecan flavor. Enjoy!

INGREDIENTS

For cake:

• 2 cups vegan butter
• 1 1/4 cups granulated sugar
• 1 1/4 cups light brown sugar
• 2 starch eggs (2 tablespoons tapioca starch, 6 tablespoons water)
• 1 1/2 cups whipped aquafaba (measure the whipped product, not the liquid)
• 2 tsp. vanilla extract or vanilla bean paste
• 2 tsp. baking powder
• pinch of salt
• 4 cups all purpose flour, divided (can sub for gluten-free flour)
• 1 cup almond, oat milk or pecan milk made with the NutraMilk
• 3 cups chopped, toasted pecans

For glaze:

• 1 cup powdered sugar
• 1-2 tsp. plant milk
• 1/2 tsp. vanilla extract or vanilla bean paste

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.
• Preheat oven to 325 degrees.
• In the bowl of a stand mixer, or large bowl if using a hand mixer, beat the butter with both sugars for 3 - 5 minutes on high speed, until light and fluffy. Whisk the starch and water together to make the starch eggs, and add to the butter mixture. Beat in along with the vanilla.
• In a medium bowl mix 3 3/4 cups flour, baking powder, and salt. Begin by adding 1/3 of the flour and then 1/3 of the milk at a time to the mixing bowl, alternating between the two, mixing in each addition at a low speed. Mix until all ingredients are well incorporated.
• Toss the pecans in the reserved 1/4 cup of flour to coat. Add them to the batter and beat them in.

• Carefully fold in the 1 1/2 cups of whipped aquafaba with a rubber spatula. You just want to fold it in until it is well incorporated. Be careful not to over mix!

• Prepare a Bundt pan by giving it a good spray with some cooking oil, or a good wipe down with some vegan butter. Toss a few tablespoons of flour into the pan and shake it around really well, making sure the pan is fully coated. Shake out excess flour. Fill the pan with batter. Place the Bundt pan on a cookie sheet and onto the middle rack of your oven. Bake for 1 hour and 15 minutes. Check to see if the cake is done by inserting a cake tester or wooden skewer into the cake. If it comes out clean, its done, if not, let it bake another 10 - 15 minutes or until the skewer comes out clean.
• Let the cake cook in the pan on a wire cooling rack. Once cake is completely cool, turn it over onto a serving plate and tap the bottom to release the cake from the pan. As long as you greased and floured the pan well, it should come out pretty easily.
• For the glaze, whisk powdered sugar, milk and vanilla together. Drizzle over the cooled cake. If the glaze seems too thin, you can whisk in a little more powdered sugar. Slice cake and serve.
• Store any leftovers in an airtight container at room temperature.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by The Country Cook.