Vegan Pineapple Carrot Bundt Cake
  • Cooking Time: 50-55 minutes
  • Servings: 8-10
  • Preparation Time: 1 hour and 30 minutes
  • 3 1/2 cup Flour
  • 1 1/2 tsp Baking Soda
  • 1 TB Baking Powder
  • 1 TB White Chia Seeds
  • 1 tsp Salt
  • 1 cup Vegan Butter, unsalted, softened
  • 1 1/2 cup Cane Sugar
  • 2 cups Non-dairy Milk
  • 3/4 cup Shredded Carrot
  • 1/2 cup Crushed Pineapple
  • 1 tsp Vanilla Extract
  1. In a separate bowl mix all the dry ingredients.
  2. In another separate bowl add all the wet ingredients, mix well, then slowly add the flour mixture, mix until all the ingredients are completely well combined. Do not over mix.
  3. Spray the bundt pan and transfer all the mixed ingredients.
  4. Bake 350 degrees for 50-55 minutes or insert a tooth pick into the cake if it is completely baked.
  5. Cover the bundt pan with the wire rack and turn it over at the same time and let it cool before serving.
This is one of my recent vegan cake creation that I just shared with family and friends. Everyone loved it and enjoyed every bite of it.