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This coffee cake tastes incredibly moist, fluffy, nutty, slightly fruity and so delicious. It is also vegan and quick to make with common ingredients. The pound cake is perfect for all coffee lovers. You can find a detailed coffee nut bundt cake recipe with the exact quantities and step-by-step instructions here at the very bottom.
Versatile taste
The vegan coffee and nut bundt cake combines many flavors in itself. Above all, it has a very moist and fluffy consistency, just like my vegan applesauce cake or vegan lemon cake. And it tastes like coffee, of course. In addition, the pound cake is nutty. Thanks to dried plums, it has a slight fruity note, similar to my vegan nut chocolate jam loaf cake.
Use any nuts and dried fruits you like
Instead of hazelnuts, you can use other nuts in the recipe. For example, peanuts, walnuts or almonds work very well for this.
You can replace dried plums with other dried fruits, like dried apricots or dried cranberries**. It also works with a mix of different dried fruits.
Use another baking tin
Instead of using a bundt tin**, you can bake the coffee cake in another baking tin. For example, use a loaf tin, as for the vegan coconut cake, a brioche tin, as for the healthy kids’ cake, or a round springform tin, as for the vegan orange poppy seed cake.
Note that depending on the size of your baking tin, you may need to convert the ingredient amounts in my recipe. Also, the baking time listed may vary greatly with a different baking tin.
Toppings for vegan coffee cake
Dusted with powdered sugar, this vegan coffee nut bundt cake is quick to make and looks pretty, similar to the vegan chocolate cake with buckwheat flour. Alternatively, you can cover it with a glaze.
For example, make a chocolate glaze. For this, melt vegan dark chocolate with some vegetable oil or vegan butter. Pour the chocolate glaze over the coffee nut bundt cake and sprinkle with nuts, like the vegan nut cake.
For more coffee flavor, you can also make a coffee glaze. For this, mix a little coffee with enough powdered sugar to make a viscous smooth sugar glaze.
This coffee nut bundt cake is
- moist,
- nutty,
- slightly fruity,
- fluffy,
- heavenly delicious,
- with coffee flavor,
- versatile,
- vegan,
- aromatic,
- moderately sweet,
- easy and quick to make with common ingredients,
- ideal for dessert with coffee or tea.
Vegan coffee nut bundt cake recipe
For the coffee nut bundt cake recipe, which you can find here at the end of the post in the recipe box, you only need purely plant-based ingredients. What’s more, it’s very quick since it’s a simple pound cake.
First, you mix the ingredients a little at a time to make a thick batter. Then you stir in nuts, dried fruits and vegetable oil.
Now pour the batter into the bundt tin and bake for about 35 minutes. After it has cooled down, you can dust it with powdered sugar.
How to make coffee nut cake vegan: tips and tricks
- The stronger your coffee is, the more pronounced the pound cake will taste later.
- Instead of hazelnuts go other nuts, such as peanuts, walnuts or almonds.
- Instead of dried plums you can use any dried fruit, including dried apricots, cranberries.
- Don’t stir the batter too long, but until just homogeneous consistency, so that the cake tastes fluffy later.
- I baked the vegan coffee cake in a Ø 20 cm bundt tin.
- Do not bake the vegan bundt cake longer than necessary, so that it tastes moist and not dry. Use a wooden skewer to check if it is baked.
- Instead of dusting with powdered sugar, you can top the coffee and nut bundt cake with a chocolate or coffee glaze. Read my notes on this above.
Vegan coffee nut bundt cake video recipe
By the way, on my Youtube channel you can find a short video for the vegan coffee nut bundt cake. There you can watch exactly how to make it at home. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make the coffee nut bundt cake according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the vegan coffee pound cake.
Looking for more delicious vegan cake recipes? Try some more:
- No bake vegan avocado pie – delicious recipe with lime
- Carrot cake vegan – recipe for moist healthy cake without sugar
- Chocolate zucchini bread vegan – so moist and so chocolaty
Coffee nut bundt cake vegan
Equipment
- Ø 20 cm bundt tin
Ingredients
- 250 ml strong coffee warm
- 100 g hazelnuts finely ground
- 100 g dried plums
- 80 ml agave syrup
- 100 g sugar**
- 80 g fine semolina
- 50 ml vegetable oil
- 200 g flour**
- 10 g baking powder**
- 1 pinch of salt
- poss. vegetable oil to grease the baking tin
for dusting
- powdered sugar
Instructions
- Grease the bundt tin with vegetable oil or use one made of silicone.
- Cut dried plums into small pieces.
- Dissolve sugar, agave syrup and salt in warm coffee.
- Add semolina and mix.
- Mix flour with baking powder, add to the coffee mixture and mix briefly and briskly to form a thick batter.
- Stir in vegetable oil, finely ground hazelnuts and the plum pieces.
- Pour the batter into the bundt tin and bake the cake in a preheated oven at 356 °F (180 °C) for about 35 minutes.
- Let the vegan coffee nut bundt cake cool down and dust it with powdered sugar.
Notes
- The stronger your coffee is, the more pronounced the taste of the pound cake will be.
- Instead of hazelnuts, you can use other nuts, such as peanuts, walnuts or almonds.
- Instead of dried plums you can use any dried fruit, including dried apricots, cranberries.
- Don't stir the batter too long, but until just homogeneous consistency, so that the cake tastes fluffy later.
- I baked the vegan coffee cake in a Ø 20 cm bundt tin.
- Do not bake the vegan bundt cake longer than necessary, so that it tastes moist and not dry. Check with a wooden skewer if it is baked.
- Note the detailed tips and tricks for making the vegan coffee nut bundt cake at the top of the post.
If you are using Pinterest, you can pin the following picture:
