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  • 11 Beautiful Egg-Free Bundt Cakes That Always Turn Out

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    These 11+ Egg-Free Bundt Cake Recipes are designed to look bakery-worthy while staying simple and dependable. Each one delivers moist texture, clean release, and beautiful slices—without eggs, layers, or decorating stress. If you need a dessert that impresses guests but fits real-life schedules (and food allergies), this roundup has you covered. Elegant on the table, easy in the kitchen.

    Oriana’s Chit-Chat Corner

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    Bundt cakes are one of my favorite things to bake—especially when I want a dessert that looks impressive without a lot of fuss. No layers to stack, no frosting skills required—just a beautiful cake that slices cleanly and makes everyone think you spent way more time in the kitchen than you actually did.

    After more than 12 years of egg-free baking, I’ve learned that Bundt cakes can feel intimidating without eggs. They have to release cleanly, hold their shape, and stay moist all the way through—and not every recipe gets that right. I’ve tested plenty that stuck, sank, or dried out, and those never made it to the table.

    So this roundup includes the 11+ egg-free Bundt cakes I truly trust. These are recipes I’ve made again and again for my own family, for gatherings, and for those days when I just want a reliable cake that works. Every recipe here is designed egg-free from the start (not adapted), made with simple ingredients, and tested until dependable. Whether you’re baking for an egg allergy, avoiding eggs for other reasons, or just want a foolproof cake that looks fancy without the stress, these Bundt cakes have you covered.

    Beautiful Egg-Free Bundt Cakes for Every Occasion!

    Easy Eggless Vanilla Pound Cake | Mommy's Home CookngEasy Eggless Vanilla Pound Cake | Mommy's Home Cookng

    Easy Eggless Vanilla Pound Cake

    This Easy Eggless Vanilla Pound Cake recipe is easy to make, super moist, and very rich!  Made with simple ingredients, this fine-grained and tender cake will be a guaranteed showstopper whether you serve it.

    Sliced Eggless Chocolate Bundt CakeSliced Eggless Chocolate Bundt Cake

    Eggless Chocolate Bundt Cake

    This Eggless Chocolate Bundt Cake is rich, fudgy, and delicious! Topped with an irresistible chocolate glaze. So easy to make. It’s a chocolate lover’s dream come true.

    sliced Egg-free Brown Butter Banana Bundt Cake with glaze over a cooling rack with fresh bananas on the side.sliced Egg-free Brown Butter Banana Bundt Cake with glaze over a cooling rack with fresh bananas on the side.

    Eggless Brown Butter Banana Bundt Cake

    This Egg-Free Brown Butter Banana Bundt Cake is tender, moist, and fluffy. The brown butter adds a rich, nutty twist that really sets this banana cake apart from others. It’s like giving a classic dessert an upgrade that everyone will love! Each bite is light yet satisfying, with a perfect crumb that melts in your mouth. It’s quick and easy to make, packed with flavor, and always a crowd-pleaser.

    A slice of Eggless Carrot Bundt Cake with white frosting and chopped pecans on top, served on a metal cake server; whole cake and bowl of pecans in the background.A slice of Eggless Carrot Bundt Cake with white frosting and chopped pecans on top, served on a metal cake server; whole cake and bowl of pecans in the background.

    Eggless Carrot Bundt Cake

    This Eggless Carrot Bundt Cake is soft, moist, and warmly spiced with cinnamon, made easy with simple pantry ingredients. Grated carrots create a tender crumb, while a smooth cream cheese glaze adds the perfect finish. It’s a dependable egg-free cake that works for everyday baking and special occasions alike.

    An Eggless Apple Cider Donut Cake drizzled with caramel sauce sits on a white plate, with an apple and cinnamon sticks visible in the background.An Eggless Apple Cider Donut Cake drizzled with caramel sauce sits on a white plate, with an apple and cinnamon sticks visible in the background.

    Eggless Apple Cider Donut Cake

    This Eggless Apple Cider Donut Cake is moist, dense, buttery, and full of apple flavor. Super easy to make with kitchen staples. It’s perfect for dessert, brunch, or with your afternoon coffee.

    sliced Eggless Cream Cheese Pound Cake on a white serving platesliced Eggless Cream Cheese Pound Cake on a white serving plate

    Eggless Cream Cheese Pound Cake

    This Eggless Cream Cheese Pound Cake is moist, soft, and flavorful! It has a golden crust and a delicate yet dense cake crumb. Absolute perfection!

    a egg-free Strawberry Bundt Cake on a plate over a blue surface with fresh strawberries around.a egg-free Strawberry Bundt Cake on a plate over a blue surface with fresh strawberries around.

    Homemade Eggless Strawberry Bundt Cake

    This Homemade Eggless Strawberry Bundt Cake is soft, light, and packed with real strawberry flavor! Made from scratch, with no artificial strawberry flavor, just pure strawberries.

    A slice of Eggless Butter Rum Bundt Cake with glaze and chopped pecans sits on a blue plate, with the rest of the cake in the background and a blue cup nearby.A slice of Eggless Butter Rum Bundt Cake with glaze and chopped pecans sits on a blue plate, with the rest of the cake in the background and a blue cup nearby.

    Eggless Butter Rum Bundt Cake

    This Eggless Butter Rum Bundt Cake is rich, buttery, and filled with cozy rum flavor. Made with simple pantry staples, it bakes up beautifully every time — fancy enough for the holidays, yet easy enough to make just because.

    Eggless Red Velvet Bundt Cake with cream cheese frosting over a cooling rackEggless Red Velvet Bundt Cake with cream cheese frosting over a cooling rack

    Eggless Red Velvet Bundt Cake

    This Eggless Red Velvet Bundt Cake is soft, moist, and tender, with the perfect red velvet flavor! This eggless Bundt cake recipe will become your new favorite for celebrations and holidays.

    a sliced Simple Orange Bundt Cake without eggs with glaze on a serving plate with a plate and a bowl with orange glaze on the side.a sliced Simple Orange Bundt Cake without eggs with glaze on a serving plate with a plate and a bowl with orange glaze on the side.

    Simple Orange Bundt Cake (Egg-Free)

    This Simple Orange Bundt Cake is dense yet tender, with just the right sweetness and zesty tang. Easy to make with simple ingredients, this bright, citrusy cake will become a staple in your baking repertoire.

    A sliced Eggless Hummingbird Bundt Cake with white icing and chopped pecans sits on a white surface, with pineapple pieces and a bowl of pineapple in the background.A sliced Eggless Hummingbird Bundt Cake with white icing and chopped pecans sits on a white surface, with pineapple pieces and a bowl of pineapple in the background.

    Eggless Hummingbird Bundt Cake

    This Eggless Hummingbird Bundt Cake is full of flavor, incredibly moist, and completely egg-free! Packed with ripe bananas, juicy pineapple, warm spices, and crunchy pecans, it’s a cozy Southern classic with a tropical twist—no eggs required. Topped with a sweet pineapple glaze, this easy-to-make bundt cake is perfect for any celebration or afternoon treat.

    Red, White, and Blue Eggless Bundt Cake over a serving plate.Red, White, and Blue Eggless Bundt Cake over a serving plate.

    Red, White, and Blue Eggless Bundt Cake

    This melt-in-your-mouth Red, White, and Blue Eggless Bundt Cake is what you need to celebrate the 4th of July! Easy to make and super delicious, this cake will be a BIG hit at your party.

    An easy, eggless gingerbread bundt cake sits sliced on a plate, dusted with powdered sugar. Cinnamon sticks and a small sifter with sugar complement the scene, alongside a striped napkin.An easy, eggless gingerbread bundt cake sits sliced on a plate, dusted with powdered sugar. Cinnamon sticks and a small sifter with sugar complement the scene, alongside a striped napkin.

    Eggless Easy Gingerbread Bundt Cake

    This Eggless Easy Gingerbread Bundt Cake is soft, fluffy, and full of comforting gingerbread flavor. Simple to make with no special ingredients, it’s perfect for those with allergies. Top it with powdered sugar or a glaze for a stunning finish. This fuss-free cake is sure to impress and become a holiday favorite!

    Bundt Cake Tips That Matter (Especially Without Eggs)

    Bundt cakes don’t need to be scary—but a few small details make all the difference, especially when baking without eggs.

    • Grease the pan like you mean it. I like to use shortening and a light dusting of flour, making sure to get into every curve and crevice of the bundt pan. This is the #1 reason a cake releases cleanly instead of sticking.
    • Mix gently—don’t overdo it. Egg-free batters stay tender when mixed just until combined. Overmixing can make the cake dense instead of soft.
    • Be patient—bundt cakes take time. Bundt cakes usually need a longer baking time, and ovens can vary a lot. Don’t rely only on the clock—get to know your oven. Your cake may need more time than the recipe suggests, depending on how your oven bakes.
    • Use an oven thermometer. It’s the easiest way to make sure your oven is actually at the temperature you set. Many ovens run hot or cool, which can affect how evenly a bundt cake bakes.
    • Protect the top if it’s browning too fast. If the top of the cake starts getting too brown before the center is done, loosely cover it with foil and continue baking until fully set.
    • Test the thickest part, not the edges. Insert a toothpick near the center of the cake where it’s tallest. A few moist crumbs are perfect—wet batter means it needs more time.
    • Let the cake rest before unmolding. Give it 15-20 minutes to cool, then flip. Too hot and it can break; too cool and it may cling to the pan.
    • Keep the topping simple. A light glaze or a dusting of powdered sugar lets the cake shine and keeps slices clean and pretty.

    Quick Troubleshooting for Bundt Cakes

    • Looks done but feels soft in the center? It needs more time—bundt cakes bake longer.
    • Top browning too fast? Loosely cover with foil and keep baking.
    • Bake times feel off? Your oven may run hot or cool—an oven thermometer helps a lot.
    • Unsure if it’s done? Test the thickest part, not the edges.

    Trust your oven and visual cues more than the timer—especially with bundt cakes.

    More Egg-Free Baking Ideas!

    ❤️ Love what you see? Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun! 

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    Oriana Romero

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  • The Eggless Carrot Bundt Cake Everyone Loves (Moist, Easy & Frosted)

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    This Eggless Carrot Bundt Cake is incredibly moist, dense, tender, and packed with cozy cinnamon flavor—no eggs needed. Made with freshly grated carrots and finished with a silky cream cheese glaze. This is an easy, reliable bundt cake that works for breakfast, snack, or dessert and feels special without being fussy. It’s one of those cakes everyone reaches for again and again.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    After more than a decade of egg-free baking, I’ve learned that texture matters just as much as flavor—and carrot cake is one of those recipes that really shows it. This bundt cake quickly became a family favorite.

    We love it. It’s soft, gently spiced, not too sweet, and incredibly forgiving. Plus, it works just as well on a busy weekday as it does on a holiday table. This is the kind of cake that proves egg-free baking doesn’t mean giving anything up—just baking a little smarter.

    Why You’ll Want to Try My Recipe

    • Ultra-moist crumb: Carrots and oil keep the cake soft for days.
    • Warm spice flavor: Cozy, classic carrot cake taste without being overpowering.
    • Egg-free & allergy-friendly: Perfect for families avoiding eggs.
    • Easy bundt cake: Simple steps, no layering or frosting stress.
    • Versatile: Great for breakfast, snack, dessert, or brunch.
    • Cream cheese glaze: Just enough tangy sweetness to finish it perfectly.

    Ingredients You’ll Need, Substitutions & Notes

    Top view of labeled baking ingredients in bowls on a counter for Eggless Carrot Bundt Cake, including flour, baking soda, baking powder, salt, spices, vinegar, vanilla, oil, applesauce, carrots, brown sugar, and milk.

    Scroll down to the recipe card for all the details, including measurements and instructions

    • All-Purpose Flour: Provides structure. Measure carefully for the best texture.
    • Baking Powder & Baking Soda: Work together to lift the cake without eggs.
    • Spices: Cinnamon is the star, with ginger, nutmeg, and cloves adding warmth.
    • Milk + Vinegar: Creates a quick “buttermilk” for tenderness. Dairy-free milk works perfectly.
    • Neutral Oil: Keeps the cake moist for days.
    • Unsweetened Applesauce: Adds moisture and helps bind the batter.
    • Brown Sugar: Gives depth and a slight caramel flavor.
    • Freshly Grated Carrots: Finely grated carrots melt into the batter—don’t use pre-shredded.
    • Optional add-in: Chopped pecans or walnuts, raisins, or dried cranberries
    • For the Cream Cheese Frosting (optional): You’ll need cream cheese, heavy cream, powdered sugar, vanilla, and a pinch of salt.

    This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
      • Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
      • Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Mix the Dry Ingredients

    • A glass bowl filled with mixed dry ingredients for Eggless Carrot Bundt Cake sits on a scratched gray surface.
      In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt until everything is evenly combined.

    Combine Wet Ingredients

    • A glass measuring cup filled with a light brown liquid mixture for Eggless Carrot Bundt Cake sits on a gray textured surface.
      In another bowl, whisk the milk, vinegar, oil, applesauce, vanilla, and brown sugar until smooth and glossy.

    Mix Dry and Wet Ingredients

    • A metal whisk in a glass bowl of thick, light brown Eggless Carrot Bundt Cake batter on a scratched gray surface.
      Add the dry ingredients to the wet and mix gently until just combined.

    Add Carrots

    • Two glass bowls on a gray surface: the left holds batter with shredded carrots being mixed in for Eggless Carrot Bundt Cake, while the right displays the fully mixed orange batter.
      Fold in the carrots and any add-ins.

    Bake

    • Side-by-side images of an Eggless Carrot Bundt Cake: on the left, raw batter in a pan; on the right, the freshly baked cake cooling on a wire rack.
      Pour the batter evenly into your prepared bundt pan and smooth the top. Bake until a toothpick comes out clean. Let the cake rest in the pan before turning it out to cool completely.

    Make the Frosting

    • Glass mixing bowl with thick white mixture for Eggless Carrot Bundt Cake and a spatula inside, placed on a textured gray surface.
      Beat the cream cheese until smooth, then add the remaining frosting ingredients and mix until silky.

    Frost and Decorate

    • An Eggless Carrot Bundt Cake topped with white icing and chopped pecans is served on a white plate against a gray textured background.
      Spread the frosting over the cooled cake, add chopped nuts (if desired), slice, and enjoy.

    Extra Recipe Tips For Success

    ➤ Troubleshooting Tips:

    1. Cake Sticking to the Pan: Bundt pans can be tricky if not prepared well. Pro Tip: Use vegetable shortening (not butter) to grease every nook, then dust lightly with flour.
    2. Dense or Gummy Texture: Overmixing can weigh the cake down. Pro Tip: Mix just until the flour disappears, then gently fold in the carrots.
    3. Dry Cake: Too much flour or overbaking can dry it out. Pro Tip: Use a kitchen scale to measure the flour for best results. If a scale is not an option, spoon and level your flour, and start checking doneness around 50 minutes.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
    • Grate the carrots finely so they bake evenly and blend into the cake.
    • Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
    • Bake the batter as soon as it is ready. 
    • Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    An Eggless Carrot Bundt Cake with white frosting and chopped pecans sits on a white plate. Nearby are carrots, a napkin, a bowl of pecans, and a bowl of frosting.

    Variations & Add-Ins

    • Add orange zest for a bright, citrusy note.
    • Add 3/4 cups of chopped pecans or walnuts, raisins, or dried cranberries.

    Storing & Freezing Instructions

    Store covered at room temperature for up to 2 days, or refrigerate the glazed cake for up to 5 days.

    Freeze unfrosted slices wrapped well for up to 2 months. Thaw at room temperature.

    An Eggless Carrot Bundt Cake topped with white cream cheese frosting and chopped pecans sits on a white plate, with a bowl of pecans and carrots nearby.

    Frequently Asked Questions

    How Do I Grate Carrots for Carrot Cake?

    First, peel the carrots and discard the ends. Then, select the finest holes on a cheese grater and carefully shred the carrots. You can also use a food processor to grate the carrots faster, but make sure the blade’s holes are small.

    Can I Use Store Pre-Shredded Carrots for This Recipe?

    When it comes to baking, I don’t recommend using store-bought pre-shredded carrots because these usually have lost a lot of moisture. So, I highly recommend grating fresh carrots.

    Can I use this carrot cake recipe for cupcakes?

    Probably, but I found this carrot cake recipe a bit too heavy for cupcakes. That is why I developed an eggless carrot cake cupcake recipe that I would recommend using instead.

    Can I make a single-layer cake? 

    Yes! I recommend increasing the recipe by 50%. For a 13×9-inch pan, bake for about 40 to 45 minutes. Please keep in mind that every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. The cake is ready when you insert a toothpick into the middle of the cake, and it comes out clean.

    Can I make this recipe in two round cake pans?

    For two round cake pans, I recommend using my Eggless Carrot Cake Layer recipe (cookbook), which has already adjusted for best results.

    Can I add crushed pineapple to this recipe?

    If you want to add pineapple to your carrot cake, I recommend using my Eggless Pineapple Carrot Cake recipe.

    Do I need to peel the carrots first?

    Yes. Peeling ensures a smoother texture and cleaner flavor.

    Can I add nuts or raisins?

    Absolutely. Walnuts, pecans, or raisins work well—add up to ¾ cup total.

    Can I make this without the frosting?

    Absolutely. It’s delicious on its own.

    Does this really taste like classic carrot cake?

    Yes. Most people never guess it’s egg-free.

    A slice of moist Eggless Carrot Bundt Cake with white frosting on a white plate, with part of the whole cake and a bowl of pecans in the background.

    Try These Egg-Free Carrot Recipes Next!

    Recipe Card

    Eggless Carrot Cake | Mommy's Home Cooking

    Eggless Carrot Cake

    Oriana Romero

    This Eggless Carrot Bundt Cake is soft, moist, and warmly spiced with cinnamon, made easy with simple pantry ingredients. Grated carrots create a tender crumb, while a smooth cream cheese glaze adds the perfect finish. It’s a dependable egg-free cake that works for everyday baking and special occasions alike.

    Prep Time 10 minutes

    Cook Time 1 hour

    Total Time 1 hour 10 minutes

    Servings 12 servings

    Cream Cheese Frosting (Optional):

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Preheat the oven to 350°F (180°C). Grease and lightly flour the bottom and sides of a Bundt pan. Tip: For best results, grease the pan with a thin layer of vegetable shortening, then dust with flour.

    • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.

    • In another large bowl, whisk together the milk, vinegar, oil, applesauce, vanilla extract, and brown sugar until smooth and well blended.

    • Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Gently fold in the grated carrots and any optional add-ins, if using.

    • Pour the batter evenly into the prepared Bundt pan.

    • Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep in mind that baking times may vary depending on your oven.

    • Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes. Then carefully invert the cake onto a wire rack and allow it to cool completely before frosting.

    Make the Frosting (optional):

    • To prepare the frosting, beat the cream cheese in a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed until smooth and creamy. Add the heavy cream, confectioners’ sugar, vanilla extract, and salt. Beat on low speed until fully combined and smooth.

    • Frost the cooled cake if desired and garnish with chopped pecans or walnuts. Slice and serve.

     
    Store covered at room temperature for up to 2 days, or refrigerate the glazed cake for up to 5 days.
     
    Freeze unfrosted slices wrapped well for up to 2 months. Thaw at room temperature.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
      • Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
      • Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

     
    Extra Recipe Tips For Success
    ➤ Troubleshooting Tips:

    1. Cake Sticking to the Pan: Bundt pans can be tricky if not prepared well. Pro Tip: Use vegetable shortening (not butter) to grease every nook, then dust lightly with flour.
    2. Dense or Gummy Texture: Overmixing can weigh the cake down. Pro Tip: Mix just until the flour disappears, then gently fold in the carrots.
    3. Dry Cake: Too much flour or overbaking can dry it out. Pro Tip: Use a kitchen scale to measure the flour for best results. If a scale is not an option, spoon and level your flour, and start checking doneness around 50 minutes.

     
    ➤ Extra Tips:

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
    • Grate the carrots finely so they bake evenly and blend into the cake.
    • Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
    • Bake the batter as soon as it is ready. 
    • Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

     
    ➤ Variations & Add-Ins:

    • Add orange zest for a bright, citrusy note.
    • Add 3/4 cups of chopped pecans or walnuts, raisins, or dried cranberries.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 436kcalCarbohydrates: 72gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 17mgSodium: 479mgPotassium: 189mgFiber: 2gSugar: 47gVitamin A: 3792IUVitamin C: 1mgCalcium: 128mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 436

    Keyword cake carrot dessert easy eggfree Eggless recipe

    More Recipes You’ll Love!

    Eggless Baking Frequently Asked Questions

    You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

    Originally posted March 2018, post content edited to add new photos and more helpful information. The recipe was slightly adjusted in January 2026 for better results.  

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    Oriana Romero

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  • Kentucky Butter Cake – Simply Scratch

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    Kentucky Butter Cake is a simple, moist and delicious vanilla buttermilk cake that is brushed with a vanilla sugar glaze, creating a delicious sugar crust that’s similar to a glazed cake doughnut. Serve with a dollop of whipped cream and a drizzle of warm glaze over top.

    Kentucky Butter Cake

    I’m not sure why it is called Kentucky Butter Cake.

    Could it be because it’s a buttermilk cake? Perhaps it’s the luscious vanilla-sugar-glaze that gets drizzle all over and inside this cake? Or that butter is literally the main ingredient in this recipe? Either way, this is hands down my favorite cake of all time. Years back my friend Colleen surprised me with a mini-Bundt version of Kentucky butter cake and it was love at first bite.

    Essentially it’s a vanilla buttermilk cake that once baked, you poke holes in it and drizzle spoonfuls of a sugary vanilla glaze into so it soaks into the cake. And once the cake is inverted onto a plate or stand, you brush some of the same glaze on the outside of the cake which will firm up and creates a delicious texture. When serving, I reheat what’s left of the glaze and spoon a little over top of each slice. Pure perfection.

    Kentucky Butter CakeKentucky Butter Cake

    I’ve since made it a few dozen or so times. It’s my go-to cake and I’ve yet to meet someone who didn’t fall in love with it too.

    ingredients for Kentucky Butter Cakeingredients for Kentucky Butter Cake

    To Make This Kentucky Butter Cake You Will Need:

    • unbleached all-purpose flour – The base for the cake batter.
    • fine salt – Use pink himalayan or sea salt.
    • baking powder – Will create lightness in the batter, which makes it rise.
    • baking soda – Reacts with the buttermilk to make these light and airy.
    • unsalted butter – Lends richness and adds tenderness to the cake.
    • granulated sugar (white) – For sweetening and flavor.
    • eggs – Adds richness and flavor.
    • buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy cake.
    • pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.

    for the glaze:

    • unsalted butter – Lends rich flavor.
    • granulated sugar (white) – Sweetens the glaze and when it hardens, creates a delicious crust on the outside of the cake.
    • water – Helps thin out the glaze.
    • pure vanilla extract – Adds warmth to the glaze.

    grease and flour bundt pangrease and flour bundt pan

    Preheat your oven to 325℉ or 160℃.

    This is my go-to method when greasing a Bundt pan: I melt a tablespoon or so of butter and used my pastry brush to coat the inside of the 12-cup bundt pan generously. Avoid using to much to where it pools in the bottom, you do not want that.

    Be sure you have butter in all the nooks and crannies before adding a heaping tablespoon of flour into the pan. Shake and tap to coat, tip out any excess and set the prepared Bundt pan off to the side.

    whisk dry ingredientswhisk dry ingredients

    In a medium bowl whisk together the 3 cups of flour with 1 teaspoon of kosher salt and baking powder and 1/2 teaspoon of baking soda, then set off to the side.

    butter and sugar in bowl of stand mixerbutter and sugar in bowl of stand mixer

    In a bowl of your stand mixer, fitted with the paddle attachment, add 1 cup softened unsalted butter and 2 cups granulated white sugar.

    scrape bowlscrape bowl

    On medium-low speed, mix until light and fluffy, about 3 minutes. Then use a spatula to scrape the sides and bottom of the bowl.

    add buttermilk, eggs and vanillaadd buttermilk, eggs and vanilla

    Next, add in the 4 eggs, 1 cup buttermilk and 2 teaspoons pure vanilla extract. Mix on medium-low speed until combined, scraping the sides bottom of the bowl halfway through. If afterwards it looks a bit lumpy or curdle-y, it’s fine and will all come together when you add the dry ingredients.

    Don’t Have Buttermilk?

    You can easily make your own buttermilk by combining 1 tablespoon lemon juice or white vinegar for every 1 cup whole milk or half and half.

    once combined, gradually add in dry ingredientsonce combined, gradually add in dry ingredients

    Then gradually add the dry ingredients.

    mix until combinedmix until combined

    Mix until just incorporated.

    spoon cake batter into prepared cake panspoon cake batter into prepared cake pan

    The batter is super thick, so I like to spoon the Kentucky butter cake batter into already prepared Bundt pan. I tap the pan on the counter to settle the batter before smoothing the top with a spatula.

    Bake in your preheated oven for 50 to 60 minutes or until it is nice and golden and a cake tester comes out clean.

    make the glazemake the glaze

    Make The Glaze:

    With 5 minutes left on the clock, make the glaze. In a small saucepan combine 1/3 cup unsalted butter, 3/4 cup granulated sugar, 3 tablespoons water and 2 teaspoons vanilla. Heat over low, stirring until melted. Do NOT bring to a boil.

    poke holes in cakepoke holes in cake

    Once the cake is baked and is hot from the oven, use a wooden skewer and poke holes all over.

    spoon glaze over topspoon glaze over top

    Then spoon the glaze over the cake. The glaze will seep down into those holes and leave little pockets of deliciousness.

    let sit for 15 to 20 minuteslet sit for 15 to 20 minutes

    Let your cake cool 15 to 20 minutes.

    invert on cake platterinvert on cake platter

    Then slide a cake plate or stand underneath and carefully flip to invert, then remove the cake pan. If needed, reheat the second half of the glaze over low heat.

    brush with glazebrush with glaze

    Brush some of the remaining glaze over the entire cake until it’s nice and glossy. I usually do two coats 😉 .

    Kentucky Butter CakeKentucky Butter Cake

    So pretty! Now it’s time to slice.

    Kentucky Butter CakeKentucky Butter Cake

    Slice cake and serve with a dollop of whipped cream and a drizzle of the leftover glaze.

    Kentucky Butter CakeKentucky Butter Cake

    So simple. So delicious.

    Kentucky Butter CakeKentucky Butter Cake

    HOW TO STORE BUNDT CAKES:

    Store your bundt cake in an air-tight container. My bunt pan came in one, but I went ahead and linked one from Amazon in the recipe printable. For this cake, it can be stored at room temperature for 5 days. If making a bundt cake that has an icing containing dairy, I would keep it stored in the refrigerator.

    HOW TO FREEZE BUNDT CAKES:

    Let cool completely before tightly wrapping in 2 layers of plastic wrap. Then wrap in aluminum foil and freeze. You can also, wrap and freeze individual slices.

    HOW TO THAW A BUNDT CAKE:

    Remove and let thaw on your counter at room temperature.

    For more cake recipes, check out my growing collection here.

    Kentucky Butter CakeKentucky Butter Cake

    Enjoy! And if you give this Kentucky Butter Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Kentucky Butter CakeKentucky Butter Cake

    Yield: 16 servings

    Kentucky Butter Cake

    Kentucky Butter Cake is a simple, moist and delicious buttermilk Bundt cake brushed with a vanilla sugar glaze. Once it cools it creates a delicious sugar crust. Save a little glaze and pour over your slice! It’s like your favorite glazed doughnut meets cake. Yields 12 to 16 servings.

    Prep Time: 20 minutes

    Cook Time: 50 minutes

    Total Time: 1 hour 10 minutes

    • 1 tablespoons melted butter, for greasing pan
    • 1 tablespoon unbleached all-purpose flour, for dusting pan

    FOR THE CAKE:

    • 3 cups unbleached all-purpose flour
    • 1 teaspoon fine salt
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 cup unsalted butter, softened
    • 2 cups white sugar
    • 4 large eggs, at room temperature
    • 1 cup buttermilk, at room temperature
    • 2 teaspoons vanilla

    FOR THE GLAZE:

    • 3/4 cup white sugar
    • 1/3 cup unsalted butter
    • 3 tablespoons water
    • 2 teaspoons vanilla
    • homemade whipped cream, optional – for serving

    MAKE THE CAKE:

    • In a medium bowl whisk together the flour, salt, baking powder and baking soda, then set aside.

    • In a large bowl, cream the butter and sugar together until light and fluffy – about 3 minutes. Then add the eggs, buttermilk and vanilla and mix until combined. Use a rubber spatula to scrape down the sides and bottom of the bowl. At this point it may look lumpy or curdled, but don’t worry.

    • With the mixer on low, gradually add the dry ingredients. Scrape down the sides and bottom of the bowl in between each addition and mix until just combined. Spoon the cake batter into your prepared Bundt pan and tap a few times on the counter to settle the batter. Bake on the middle rack in your pre-heated oven for 50-60 minutes or until a cake tester comes out clean.

    MAKE THE GLAZE:

    • With 5 minutes left on your timer, prepare glaze by combining the sugar, butter, water and vanilla in a small sauce pan. Heat on low until melted, stirring occasionally until the sugar has dissolved. Do NOT bring to a boil.

    • Once the cake is baked, carefully remove and then use a skewer to poke wholes into the cake. Spoon about 1/3 of the glaze all over, making it a point that the glaze seeps into the holes.

    • Let cake cool 15 to 20 minutes before inverting the cake onto a plate or cake stand and removing the cake pan. Once removed, re-heat glaze over low heat. Use a pastry brush to brush the glaze over entire cake – I do about 2 coats. Save any remaining glaze.

    • Serve slices of cake with whipped cream and a spoonful of reserved glaze (reheating if necessary) over top.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 391kcal, Carbohydrates: 54g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 243mg, Potassium: 70mg, Fiber: 1g, Sugar: 35g, Vitamin A: 587IU, Calcium: 48mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Desserts & Sweet Treats

    Cuisine: American

    This recipe was originally posted on March 31, 2010 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • My Eggless Butter Rum Bundt Cake – Buttery, Moist & Perfect for the Holidays!

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    After more than a decade of egg-free baking, I’ve learned that texture and flavor matter most — and this Eggless Butter Rum Bundt Cake is proof! It’s rich, buttery, and infused with the perfect hint of warm rum flavor that makes every bite feel cozy and special. No fancy ingredients here — just simple pantry staples that bake up into something truly show-stopping. Whether you’re baking for the holidays or just because, this cake delivers bakery-worthy results without a single egg.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    This Eggless Butter Rum Bundt Cake recipe started in my kitchen when I wanted a dessert that felt festive but still simple enough for a busy weekend. I was craving something buttery and golden with that irresistible holiday aroma that fills the house. And of course, it had to be completely egg-free — safe for my family and anyone who needs a worry-free dessert that still feels indulgent.

    After testing (and retesting!) this cake until it came out just right, I can confidently say it’s one of those small wins that prove baking egg-free doesn’t mean giving anything up. It’s sweet, tender, and full of flavor — the kind of dessert that makes everyone gather around for “just one more slice.

    Why You’ll Want to Try My Recipe

    • Rich and buttery: Every bite melts in your mouth with that cozy, rum-kissed flavor.
    • Tested until perfect: I made sure this one bakes up moist, golden, and foolproof every time.
    • Allergy-friendly joy: No eggs, no worries — just a dessert everyone can share.
    • Perfect for holidays (or anytime): Looks fancy enough for guests, easy enough for everyday baking.
    • Simple ingredients: You probably have everything you need right in your pantry.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of labeled Eggless Butter Rum Bundt Cake vertical ingredients in bowls and containers, including flour, sugar, butter, oil, water, buttermilk, cinnamon, rum, vanilla, salt, baking powder, and baking soda.Top-down view of labeled Eggless Butter Rum Bundt Cake vertical ingredients in bowls and containers, including flour, sugar, butter, oil, water, buttermilk, cinnamon, rum, vanilla, salt, baking powder, and baking soda.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    For the Eggless Rum Cake:

    • All-purpose flour: The base of the cake that gives it structure and a tender crumb.
    • Baking powder & baking soda: These leavening agents help the cake rise and stay light and fluffy.
    • Salt: Balances the sweetness and enhances the buttery rum flavor.
    • Unsalted butter: Adds rich flavor and moisture to the cake. Using unsalted butter gives you control over the salt level.
    • Neutral-tasting oil: Keeps the cake extra moist and soft for days. A light vegetable or canola oil works best.
    • Granulated sugar: Sweetens the cake and helps create a tender texture.
    • Buttermilk: Adds moisture and a subtle tang that balances the sweetness while helping the cake stay soft.
    • Dark rum: The star flavor! It gives the cake that cozy, deep, buttery warmth without being too strong.
    • Pure vanilla extract: Rounds out the flavors and enhances the richness of the cake.

    For the Rum Syrup (optional):

    • Unsalted butter: Forms the rich base for the syrup and adds shine.
    • Granulated sugar: Sweetens the syrup and helps it thicken slightly as it cools.
    • Water: Helps dissolve the sugar and butter into a smooth syrup.
    • Salt: Balances the sweetness for a well-rounded flavor.
    • Ground cinnamon (optional): Adds a hint of warmth and spice that pairs beautifully with the rum.
    • Dark or spiced rum: Infuses the syrup with bold, aromatic flavor — it soaks into the cake for an extra moist and flavorful finish.

    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
    • Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Prep the Pan and Oven

    Start by preheating your oven to 325°F (165°C). Spray your Bundt pan really well with baking spray and lightly dust it with flour — this helps the cake release easily later. Set it aside while you prepare the batter.

    Optional Crunch Tip: If you want a nutty topping, sprinkle finely chopped pecans or walnuts on the bottom of your greased pan before adding the batter. When you flip the cake out later, you’ll have a crunchy, caramelized top — so good!

    Step 2 – Mix the Dry Ingredients

    • A glass bowl filled with a dry flour mixture for an Eggless Butter Rum Bundt Cake sits on a white textured surface.A glass bowl filled with a dry flour mixture for an Eggless Butter Rum Bundt Cake sits on a white textured surface.
      In a large bowl, sift together the flour, baking powder, and baking soda. Add the salt and give it a quick whisk to combine everything evenly. Set that aside for now.

    Step 3 – Combine the Wet Ingredients

    • A glass measuring cup filled with a creamy, light-colored liquid for Eggless Butter Rum Bundt Cake sits on a textured white surface.A glass measuring cup filled with a creamy, light-colored liquid for Eggless Butter Rum Bundt Cake sits on a textured white surface.
      In a small bowl or measuring cup, mix the buttermilk, rum, and vanilla together. This will be your liquid mixture for the next step.

    Step 4 – Make the Cake Batter

    • Side-by-side images show a glass mixing bowl: on the left, creamed butter and sugar; on the right, batter for Eggless Butter Rum Bundt Cake after eggs and other ingredients have been mixed in.Side-by-side images show a glass mixing bowl: on the left, creamed butter and sugar; on the right, batter for Eggless Butter Rum Bundt Cake after eggs and other ingredients have been mixed in.
      In another large bowl, beat the butter, oil, and sugar together until it looks pale and creamy — about 3 minutes on medium-high speed. Don’t forget to scrape down the sides of the bowl so everything mixes evenly. Turn your mixer to low and start adding the dry and wet ingredients alternately — a little flour mixture, then a bit of the buttermilk mixture, and repeat, ending with the flour. Mix just until everything is combined; don’t overmix or the cake can turn dense.

    Step 6 – Bake the Cake

    • Side-by-side images: left shows Eggless Butter Rum Bundt Cake batter in a bundt pan, right displays the baked golden-brown cake cooling on a wire rack in the same pan.Side-by-side images: left shows Eggless Butter Rum Bundt Cake batter in a bundt pan, right displays the baked golden-brown cake cooling on a wire rack in the same pan.
      Pour the batter evenly into your prepared Bundt pan and smooth out the top. Bake for 50–70 minutes, or until a skewer inserted in the center comes out clean. This is a big, rich cake, so it may take a bit longer — mine usually takes around 65 minutes.

    Step 7 – Make the Rum Glaze

    • A white saucepan with a wooden handle contains melted butter for an Eggless Butter Rum Bundt Cake, with a green spatula on a light textured surface.A white saucepan with a wooden handle contains melted butter for an Eggless Butter Rum Bundt Cake, with a green spatula on a light textured surface.
      About 10–15 minutes before the cake is done, start the glaze. In a small saucepan over medium heat, melt the butter. Stir in the sugar, water, salt, and cinnamon (if using) until it’s all blended and smooth. Bring it to a gentle boil for about 2 minutes, then carefully stir in the rum (it may bubble up!). Let it cook for another 2–3 minutes until slightly thickened. Remove from heat and set aside — be careful, it’s hot!

    Step 8 – Soak the Cake with Glaze

    When the cake comes out of the oven, grab a skewer or toothpick and poke holes all over the bottom (the part still in the pan). Slowly pour half of the warm glaze over it so it soaks in nicely. Let it sit for about 15 minutes to absorb that buttery rum goodness.

    • Two side-by-side images show an Eggless Butter Rum Bundt Cake on a wire rack: the left is plain, the right is covered with a shiny glaze. Both cakes are in a tube pan.Two side-by-side images show an Eggless Butter Rum Bundt Cake on a wire rack: the left is plain, the right is covered with a shiny glaze. Both cakes are in a tube pan.
      When the cake comes out of the oven, grab a skewer or toothpick and poke holes all over the bottom (the part still in the pan). Slowly pour half of the warm glaze over it so it soaks in nicely. Let it sit for about 15 minutes to absorb that buttery rum goodness.

    Step 9 – Glaze and Serve

    • An Eggless Butter Rum Bundt Cake, golden brown and moist, sits on a white plate surrounded by pecans, a cup of coffee, and utensils on a white surface.An Eggless Butter Rum Bundt Cake, golden brown and moist, sits on a white plate surrounded by pecans, a cup of coffee, and utensils on a white surface.
      Carefully invert the cake onto a serving plate. Spoon or brush the remaining glaze all over the warm cake, letting it drip into every beautiful curve. You can serve it warm for that melt-in-your-mouth experience or let it cool completely before slicing. Either way, it’s irresistibly delicious!

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • The cake sticks to the pan: Bundt cakes can be tricky to release. Pro Tip: Grease your pan thoroughly with butter or nonstick spray, then lightly dust it with flour. Make sure to get every corner and groove.
    • The cake turns out dry: Overbaking or using too much flour can cause dryness. Pro Tip: Measure flour correctly using the spoon-and-level method, and start checking for doneness a few minutes early. The cake is ready when a toothpick inserted in the center comes out clean.
    • The rum flavor is too strong: Too much rum in the batter or syrup can overpower the cake. Pro Tip: Use dark rum for depth, not intensity. The syrup adds plenty of flavor — brush it lightly and let it soak gradually.
    • Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
    • Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
    • For a glossy finish, brush the warm rum syrup over the cake while it’s still slightly warm.
    A yellow glaze is being poured onto an Eggless Butter Rum Bundt Cake on a plate.A yellow glaze is being poured onto an Eggless Butter Rum Bundt Cake on a plate.

    Variations & Additions

    • Coconut Rum Twist: Replace dark rum with coconut rum for a tropical touch.
    • Nutty Finish: Add a handful of chopped pecans or walnuts to the batter for crunch.
    • Spiced Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients for extra warmth.
    • Glazed Delight: Skip the syrup and drizzle a simple rum glaze (powdered sugar + rum or milk) for a sweet finish.

    Storage and Freezing Instructions

    Store leftover cake in an airtight container at room temperature for 3 – 4 days.

    Freeze: Bake the cake, but do not make the glaze sauce. Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thaw the cake completely in the refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake, and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.

    Frequently Asked Questions

    A slice of Eggless Butter Rum Bundt Cake with cream filling sits on a white plate, with a portion of the cake cut and lying next to it.A slice of Eggless Butter Rum Bundt Cake with cream filling sits on a white plate, with a portion of the cake cut and lying next to it.

    Try These Egg-Free Bundt Cake Recipes Next!

    Recipe Card

    A slice of Eggless Butter Rum Bundt Cake with glaze and chopped pecans sits on a blue plate, with the rest of the cake in the background and a blue cup nearby.A slice of Eggless Butter Rum Bundt Cake with glaze and chopped pecans sits on a blue plate, with the rest of the cake in the background and a blue cup nearby.

    Eggless Butter Rum Bundt Cake

    Oriana Romero

    This Eggless Butter Rum Bundt Cake is rich, buttery, and filled with cozy rum flavor. Made with simple pantry staples, it bakes up beautifully every time — fancy enough for the holidays, yet easy enough to make just because.

    Prep Time 15 minutes

    Cook Time 1 hour 10 minutes

    Total Time 1 hour 25 minutes

    Servings 12 servings

    For the Eggless Rum Cake:

    For the Rum Syrup (optional):

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Preheat the oven to 325º F (165º C). Generously spray a 12-cup fluted tube cake pan with baking spray. Lightly coat with flour and set aside.Tip For Crunch: Add Pecans to the Bottom of the Pan. Finely chop 1 cup (130 g) of pecans or walnuts and sprinkle them evenly on the bottom of a greased Bundt pan. Then, pour the batter on top of the nuts. When the cake is inverted out of the pan, the top will be covered in tasty, crunchy pecans! I didn’t add them because my daughter is allergic to nuts, too.

    • In a large bowl, sift flour, baking powder, and baking soda. Add salt and mix to combine. Set aside.

    • Mix buttermilk, rum, and vanilla in a bowl.

    • In a large bowl, beat the butter, oil, and sugar until creamy and pale on medium-high speed for about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

    • Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix this batter.

    • Pour the cake mixture into the prepared pan. Bake for 50 – 70 minutes or until a skewer comes out clean when poked in the center.Note: This is a large, heavy cake, so don’t be alarmed if it takes a little longer in your oven. Mine always takes about 65 minutes.

    • Once your cake has been baking for about 50 minutes, it’s time to make the glaze! In a small saucepan over medium heat, melt the butter. Stir in the sugar, water, salt, and cinnamon (if using) until everything is fully combined. Let the mixture come to a gentle boil—this should take about 2 minutes. Then, carefully stir in the rum (watch out for splatters!). Let it continue to boil for another 2 to 3 minutes, stirring occasionally, until the glaze thickens slightly. Remove it from the heat and transfer it to a heatproof bowl or measuring cup. Be extra cautious, as it will be very hot!

    • When the cake is done, take it out of the oven and grab a skewer or toothpick. Poke holes all over the bottom of the cake. Slowly pour half of the warm glaze over the cake, allowing it to soak in for about 15 minutes.

    • Carefully invert the cake onto a serving plate. Spoon or brush the rest of the glaze over the warm cake, letting it drizzle into every crevice. You can serve the cake warm for a cozy, melt-in-your-mouth experience or let it cool completely before slicing. Either way, it’s delicious!

     
    Bundt Pan: Use a large Bundt pan that holds a 10-12 cup capacity.
     
    For Crunch, add Pecans to the Bottom of the Pan: Finely chop 1 cup (130 g) of pecans or walnuts and sprinkle them evenly in the bottom of a greased Bundt pan. Pour the batter on top of the nuts. When the cake is inverted out of the pan, the top will be covered in toasty, crunchy pecans! I didn’t add them this time because we were planning to share the cake with someone who has a nut allergy.
     
    Store leftover cake in an airtight container at room temperature for 3 – 4 days.
     
    Freeze: Bake the cake, but do not make the glaze sauce. Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thaw the cake completely in the refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake, and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.
     
    Make Ahead: This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds or enjoy it cold.
     
    Food Allergy Swaps:
    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
    • Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

     
    Recipe Tips For Success
    ➤ Potential Recipe Challenges & Pro Tips:

    • The cake sticks to the pan: Bundt cakes can be tricky to release. Pro Tip: Grease your pan thoroughly with butter or nonstick spray, then lightly dust it with flour. Make sure to get every corner and groove.
    • The cake turns out dry: Overbaking or using too much flour can cause dryness. Pro Tip: Measure flour correctly using the spoon-and-level method, and start checking for doneness a few minutes early. The cake is ready when a toothpick inserted in the center comes out clean.
    • The rum flavor is too strong: Too much rum in the batter or syrup can overpower the cake. Pro Tip: Use dark rum for depth, not intensity. The syrup adds plenty of flavor — brush it lightly and let it soak gradually.

     
    ➤ Extra Tips:

    • Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
    • Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
    • For a glossy finish, brush the warm rum syrup over the cake while it’s still slightly warm.

     
    ➤ Variations & Additions

    • Coconut Rum Twist: Replace dark rum with coconut rum for a tropical touch.
    • Nutty Finish: Add a handful of chopped pecans or walnuts to the batter for crunch.
    • Spiced Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients for extra warmth.
    • Glazed Delight: Skip the syrup and drizzle a simple rum glaze (powdered sugar + rum or milk) for a sweet finish.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 626kcalCarbohydrates: 87gProtein: 7gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 53mgSodium: 426mgPotassium: 118mgFiber: 2gSugar: 41gVitamin A: 632IUVitamin C: 0.003mgCalcium: 128mgIron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 626

    Keyword bundt cake egg-free

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    Oriana Romero

    Source link

  • Eggless Apple Cider Donut Cake with Brown Butter Glaze – A Cozy Fall Favorite

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    This Eggless Apple Cider Donut Cake is the ultimate cozy fall treat—moist, buttery, and packed with apple cider flavor in every bite. As an allergy mom and baker with 12+ years of egg-free baking under my belt, I know how important it is to make desserts that feel just as special and indulgent as the classics. This one hits all the notes: simple ingredients, no fuss, and a brown butter glaze that takes it over the top. It’s perfect for sharing at brunch, fall gatherings, or just as a sweet treat with your afternoon coffee.

    Oriana’s Thoughts On The Recipe

    A woman with blonde hair wearing an apron holds a plate with a slice of Eggless Apple Cider Donut Cake and smiles in a kitchen setting.

    Every fall, my kitchen turns into apple-cider heaven. I used to feel left out at orchards and fall festivals where apple cider donuts were the star of the show—because almost all of them contained eggs. That’s why I set out to create an egg-free version that doesn’t just “make do” but actually celebrates all the cozy flavors of fall.

    This Eggless Apple Cider Donut Cake is my answer. It’s big, beautiful, and smells like autumn the moment you pull it out of the oven. My kids go crazy for it, especially when I drizzle it with brown butter glaze. It’s the kind of cake that feels fancy enough for guests but easy enough to bake on a regular weekday.

    Why You’ll Want to Try My Recipe

    • Big fall flavor: Apple cider, warm spices, and buttery crumbs make every bite cozy.
    • Egg-free & family-friendly: A festive dessert everyone at the table can enjoy.
    • Everyday ingredients: Flour, sugar, spices—you probably have everything already.
    • Easy Bundt style: Just two bowls, no mixer needed, and it looks gorgeous every time.
    • Perfect for sharing: This cake is big, moist, and made for gatherings.
    The image shows the handwritten text
    An Eggless Apple Cider Donut Cake sits on a white plate, topped with a smooth caramel glaze that drips deliciously down the sides.

    Ingredients You’ll Need, Substitutions & Notes

    Overhead view of labeled baking ingredients in bowls for Eggless Apple Cider Donut Cake, including butter, oil, milk, apple cider, yogurt, brown sugar, sugar, vanilla, salt, baking powder, baking soda, flour, and spices.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 

    For the Apple Cider Cake: 

    • Apple cider: Apple cider is an unfiltered, unsweetened, non-alcoholic beverage made from apples. It’s mostly available in the US and Canada. Do not use apple juice or applesauce in place of cider, as it does not have the same complex flavors and consistency that cider has. You can use store-bought or homemade apple cider. See the instructions in this post for making apple cider at home.
    • Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients.
    • Baking powder and baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Spices: For extra warm flavors. I used ground cinnamon and apple pie spice.  
    • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
    • Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. 
    • Sugar: For this recipe, you will need regular white granulated sugar or caster sugar, and brown sugar.
    • Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
    • Yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
    • Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.

    For the Brown Sugar Glaze

    • Brown sugar: Light or dark brown sugar will work for this glaze.
    • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
    • Heavy cream: Make sure it has at least 35% fat content.
    • Confectioners’ sugar: Regular confectioners’ sugar, also known as powdered sugar.
    • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.

    This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Reduce the Apple Cider

    Bring apple cider to a boil in a small pot over medium-high heat. Boil until reduced to half and syrupy. Let it cool while you prepare the batter.

    Step 2 – Make the Egg-Free Cake Batter

    Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large mixing bowl. In a separate bowl, whisk together melted butter, oil, sugars, milk, reduced apple cider, yogurt, and vanilla until combined. Add the dry ingredients to the wet ingredients; mix until evenly combined with no lumps. 

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    A glass bowl filled with light brown Eggless Apple Cider Donut Cake batter and a metal whisk resting inside, viewed from above on a white surface.

    Step 3 – Pour the Batter Into the Prepared Pan

    A Bundt cake pan filled with light brown Eggless Apple Cider Donut Cake batter, viewed from above, ready to be baked.

    Step 4 – Bake

    Bake for 40 – 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove it from the pan. Allow the cake to cool completely on a wire cooling rack before glazing or slicing.

    An Eggless Apple Cider Donut Cake, golden-brown and fragrant, sits on a round wire cooling rack against a white background.

    Step 5 – Make the Glaze

    Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring often. Allow to boil for 1 minute without stirring, then reduce the heat to low and simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. 

    Allow the glaze to cool and slightly thicken. Drizzle glaze over the cake right before serving. NOTE: If your glaze thickens up too much before serving the cake, warm it in the microwave for 10 -15 seconds and stir until smooth.

    PRO TIP: Instead of grazing your cake with brown sugar glaze, you can brush the whole cake with melted butter and then sprinkle it with cinnamon sugar.

    A rich caramel sauce is being poured from a small white pitcher onto an Eggless Apple Cider Donut Cake, with apples and cinnamon sticks in the background.

    Recipe Tips

    Make sure you use Apple cider, NOT apple juice.

    Have all the ingredients at room temperature. This helps the ingredients mix better and avoid overmixing the batter. Overmixed batter will result in a dense cake.

    Measure the ingredients correctly. I highly recommend using a kitchen scale.

    Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.

    Bake the cake as soon as the batter is ready. 

    Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.

    Preheat the oven for at least 20 minutes before you begin to give it ample time to reach the ideal baking temperature.

    Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean. 

    Easy Homemade Apple Cider

    Stove: Place 1 peeled orange (quartered), 10 medium apples (quartered), 3 cinnamon sticks, 2 teaspoons ground cloves, and 2 teaspoons ground allspice into a large pot. Add enough water to cover the fruit, about 8 cups. Bring everything to a simmer. Reduce the heat, cover, and simmer for 2 hours. Mash the fruit with a large spoon or potato masher. Cook for an additional hour. Then, strain the mixture using a fine-mesh sieve or cheesecloth. Once you’ve strained all the cider, you can add a sweetener of your choice to taste or just leave it sugar-free. If you decide to add sugar, adjust the sugar to your taste. I usually use 1/4 cup (50g) granulated sugar for a spicier cider. If you prefer your apple cider on the sweeter side (like the kind you buy at the store), use 1/2 cup (100g) of granulated sugar.

    Slow Cooker: Place 1 peeled orange (quartered), 10 medium apples (quartered), 3 cinnamon sticks, 2 teaspoons ground cloves, and 2 teaspoons ground allspice into the slow cooker. Add enough water to cover the fruit, about 8 cups. Cook on LOW for 6 – 8 hours (or overnight). Mash the fruits and cook for an additional hour. Then, strain the mixture using a fine-mesh sieve or cheesecloth. Once you’ve strained all the cider, you can add a sweetener of your choice to taste or just leave it sugar-free. If you decide to add sugar, adjust the sugar to your taste. I usually use 1/4 cup (50g) granulated sugar for a spicier cider. If you prefer your apple cider on the sweeter side (like the kind you buy at the store), use 1/2 cup (100g) of granulated sugar.

    Best Apples to Use in Homemade Apple Cider

    I recommend using a variety of apples – some sweet, some tart – for the best flavor. Sweet apples: Fuji, Jazz, Honeycrisp, Pink Lady, Gala, and Cortland. Tart Apples: Granny Smith, Braeburn, and Jonathan.  

    Substitutions & Additions

    Apple Pie Spice Blend: If you don’t have apple pie spice, substitute 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.

    An Eggless Apple Cider Donut Cake sits on a white plate, topped with a shiny caramel or toffee glaze for a tempting finish.

    Storing & Freezing Instructions

    Store: Leftover cake can be stored (well-wrapped) at room temperature for 3-4 days. It can also be stored in the refrigerator for a smidge longer. 

    Freeze: This cake can be frozen for up to 1 month. To freeze, make sure the cake cools completely and wrap it in several layers of plastic wrap to ensure it is tightly sealed. An extra layer of aluminum foil wouldn’t be a bad idea, either. It’s a small step that offers extra protection against freezer burn! 

    Defrost the cake at room temperature before serving and frosting. Keep in mind that the cake will lose a bit of its fluffiness if refrigerated or frozen. 

    Frequently Asked Questions

    What is apple cider?

    Apple cider is an unfiltered, unsweetened, non-alcoholic beverage made from apples. It’s mostly available in the US and Canada. Do not use apple juice or apple sauce in place of cider, as it does not have the same complex flavors and consistency that cider has. You can use store-bought or homemade apple cider.

    Can I make apple cider at home?

    Yes, you can. Place 1 peeled orange (quartered), 10 medium apples (quartered), 3 cinnamon sticks, 2 teaspoons ground cloves, and 2 teaspoons ground allspice into a large pot. Add enough water to cover the fruit, about 8 cups. Bring everything to a simmer. Reduce heat, cover, and simmer for 2 hours. Mash the fruit with a large spoon or potato masher. Cook for an additional hour. Then, strain the mixture using a fine-mesh sieve or cheesecloth. Once you’ve strained all the cider, you can add a sweetener of your choice to taste or just leave it sugar-free. If you decide to add sugar, adjust the sugar to your taste. I usually use 1/4 cup (50g) granulated sugar for a spicier cider. If you prefer your apple cider on the sweeter side (like the kind you buy at the store), use 1/2 cup (100g) of granulated sugar.

    Can this batter be made the night before use?

    I don’t recommend it. The leaveners are activated once the wet and dry ingredients are mixed together, so it’s best to bake the batter right away. 

    Can you reduce the apple cider beforehand, and how long will it last? 

    Absolutely! You can make the apple cider reduction days in advance, probably up to 5 days before. Cover and store in the refrigerator.

    Can you use apple juice instead of apple cider?

    I do not recommend that, as it does not have the same complex flavors and consistency that cider has. If you whisk, you can make your own apple cider at home. See the instructions above for homemade apple cider.

    How do I make 2 teaspoons of apple pie spice?

    To make 2 teaspoons of apple pie spice, mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.

    A slice of Eggless Apple Cider Donut Cake with glaze sits on a plate in front of the whole cake, with an apple and cinnamon sticks in the background.

    Try These Apple Recipes Next!

    Recipe Card

    An Eggless Apple Cider Donut Cake drizzled with caramel sauce sits on a white plate, with an apple and cinnamon sticks visible in the background.

    Eggless Apple Cider Donut Cake

    Oriana Romero

    This Eggless Apple Cider Donut Cake is moist, dense, buttery, and full of apple flavor. Super easy to make with kitchen staples. It’s perfect for dessert, brunch, or with your afternoon coffee.

    Prep Time 15 minutes

    Cook Time 50 minutes

    Total Time 1 hour 5 minutes

    Servings 12 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Preheat The Oven And Prepare The Pan:

    • Preheat oven to 325º F (165º C). Generously spray a 10-cup Bundt pan with nonstick spray, then dust well with flour, and set aside.

    Make The Batter:

    • Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large bowl.

    • In a separate bowl, whisk together melted butter, oil, sugars, milk, reduced apple cider, yogurt, and vanilla until combined.

    • Add the dry ingredients to the wet ingredients; mix until evenly combined with no lumps.

    • Pour the batter into the prepared pan.

    Bake:

    • Bake for 40 – 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove from the pan. Allow the cake to cool completely on a wire rack before icing or slicing.

    Make The Glaze:

    • Combine the brown sugar, butter, heavy cream, and salt in a medium saucepan over medium heat. Bring to a boil, stirring often. Allow to boil for 1 minute without stirring, then reduce the heat to low and simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar.

    • Allow glaze to cool and slightly thicken. Drizzle glaze over the cake right before serving. NOTE: If your glaze thickens up too much before serving the cake, warm in the microwave for 10 -15 seconds and stir until smooth.
     
    Store: The cake can be stored at room temperature for 3 – 4 days or refrigerated for 5 days.
     
    Freeze: This cake can be frozen for up to 1 month. To freeze, make sure the cake cools completely and wrap it in several layers of plastic wrap to ensure it is tightly sealed. An extra layer of aluminum foil wouldn’t be a bad idea, either. It’s a small step that offers additional protection against freezer burn! Defrost the cake at room temperature before serving and frosting. Keep in mind that the cake will lose a bit of its fluffiness if refrigerated or frozen.
     
    Apple Pie Spice: If you don’t have apple pie spice, substitute 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.  
     
    Make Apple Cider at Home: See the instructions in this post for making apple cider at home.
     

    Food Allergy Swaps:


     
    Extra Baking Tips:

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Bake the cake as soon as the batter is ready. 
    • Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Preheat the oven for at least 20 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
    • Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean. 

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 270kcalCarbohydrates: 55gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 159mgPotassium: 184mgFiber: 1gSugar: 30gVitamin A: 121IUVitamin C: 1mgCalcium: 78mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 270

    Keyword apple cider bundt cake dessert eggfree Eggless recipe

    Eggless Baking Frequently Asked Questions

    You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

    This recipe was originally published in November 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in September 2025 to make it as helpful as possible! 

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    Oriana Romero

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  • APPLE CINNAMON BUNDT CAKE – The Southern Lady Cooks

    APPLE CINNAMON BUNDT CAKE – The Southern Lady Cooks

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    This Apple Cinnamon Bundt Cake is a wonderful Fall favorite. It’s easy to make and delicious with coffee.

    Apple Cinnamon Bundt Cake

    If you are a fan of apple recipes you will love this delicious Snickerdoodle Apple Cobbler. It’s made with a snickerdoodle cookie mix and loaded in cinnamon!

    ❤️WHY WE LOVE THIS RECIPE

    We love this cake because it’s super simple and delicious. Plus we just top it with powdered sugar and it’s great that way. You could add a frosting if you like but this is just an easy cake you can enjoy with a cup of coffee. It’s perfect for brunch!

    🍴KEY INGREDIENTS

    • All-purpose flour
    • Baking powder
    • Baking soda
    • Salt
    • Ground cinnamon
    • Butter,
    • Eggs
    • White granulated sugar
    • Brown sugar
    • Vanilla extract
    • Apples,
    • Pecans or walnuts, (optional)

    🍽️HOW TO MAKE

    This cake comes together quickly, and you can use any apples you like. We used Gala in this recipe, but we also love the Cosmic apples, but any will work.

    COOKING STEPS

    Step 1
    Whisk together the flour, baking powder, baking soda, salt and cinnamon in a large bowl.  Cream butter and eggs with mixer, add white and brown sugar and vanilla extract.  

    Step 2
    Fold in grated apples and nuts with a spoon and mix until all ingredients are wet.  Spray a 10 inch bundt pan with cooking spray and pour in cake batter.  Bake in a preheated 350 degree oven for 40 to 45 minutes until center tests done. 

    Step 3
    Let cool for 10 minutes before removing from pan.  Make 1 bundt cake.

    Apple Cinnamon Bundt CakeApple Cinnamon Bundt Cake

    ⭐TIP

    When spraying your cake pan, we like to use the Bakers Joy spray with flour in it. It seems to work well on bundt pans, which are known for sticking. The Bakers Joy Spray can be found in the baking aisle at Walmart, along with the nonstick cooking spray.

    OTHER APPLE DESSERTS

    Apple Cinnamon Bundt CakeApple Cinnamon Bundt Cake

    STORING, REHEATING & SERVING SIZE

    We store it in a cake carrier in a cool place. If you like it warm, you can heat it in the microwave. This cake makes about 8-10 servings.

    Apple Cinnamon Bundt Cake

    Leigh Walkup

    This Apple Cinnamon Bundt Cake is a great treat anytime. We love it with coffee and it’s a wonderful way to enjoy apples!

    Prep Time 15 minutes

    Cook Time 45 minutes

    Total Time 1 hour

    Course Dessert

    Cuisine American, southern

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 tablespoon ground cinnamon
    • 3/4 cup butter softened or 1 1/2 sticks or 12 tablespoons
    • 3 eggs
    • 1/2 cup white granulated sugar
    • 1/2 cup brown sugar
    • 1 teaspoon vanilla extract
    • 2 large apples peeled and grated (I used Gala, you can use whatever you have)
    • 1 cup chopped pecans or walnuts (optional)

    • Whisk together the flour, baking powder, baking soda, salt and cinnamon in a large bowl.  Cream butter and eggs with mixer, add white and brown sugar and vanilla extract.

    • Fold in grated apples and nuts with a spoon and mix until all ingredients are wet.  Spray a 10 inch bundt pan with cooking spray and pour in cake batter.

    • Bake in a preheated 350 degree oven for 40 to 45 minutes until center tests done. Let cool for 10 minutes before removing from pan.  Make 1 bundt cake.

    Keyword apple cinnamon cake, bundt cake, Easy Cake

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Leigh Walkup

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  • Simple Orange Bundt Cake (Egg-Free)

    Simple Orange Bundt Cake (Egg-Free)

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    This Simple Orange Bundt Cake is dense yet tender, with just the right sweetness and zesty tang. Easy to make with simple ingredients, this bright, citrusy cake will become a staple in your baking repertoire.

    Simply Divine: Egg-Free Orange Bundt Cake Recipe

    This Simple Orange Bundt Cake is bursting with bright, tangy flavor, boasts a dense, moist crumb, and is simple in charm. This egg-free delight is a true crowd-pleaser and will bring a smile to your face with every forkful!

    In this recipe, I decided to add a fun twist by incorporating blood oranges’ vibrant and flavorful essence. Their rich, crimson flesh not only adds a pop of color to the batter and glaze but also imparts a subtly different flavor profile, with hints of berry-like sweetness and a touch of citrusy complexity. Therefore, I highly recommend trying this recipe with blood oranges if you happen to find them in your local grocery store.

    Whether you’re hosting a casual brunch, celebrating a special occasion, or simply treating yourself to a well-deserved dessert, this cake fits the bill perfectly.

    So treat yourself to this delicious dessert and enjoy it to your heart’s content!

    a whole Simple Orange Bundt Cake without eggs with glaze on a serving plate.

    What To Love About This Recipe

    • Easy to Make: This recipe is designed with simplicity in mind, making it accessible to everybody.
    • Simple Ingredients: No need to scour specialty stores for obscure components. With basic pantry staples like flour, sugar, and butter, along with the vibrant essence of fresh oranges, this recipe proves that exceptional desserts can be crafted from humble beginnings.
    • Egg-Free: Perfect for those with allergies or dietary restrictions, this Orange Bundt Cake skips the eggs without sacrificing an ounce of flavor or texture. Plus, with minor adjustments, it can easily be made dairy-free, opening up the joy of indulgence to even more dessert enthusiasts.
    • Texture: Thanks to the careful balance of ingredients and baking techniques, this bundt cake turns out dense yet moist, which is downright irresistible.
    • Taste: Both the juice and zest infuse this dessert with a vibrant citrusy essence. With just the right amount of sugar and citrus, every mouthful strikes a perfect balance, leaving you craving another slice.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Simple Orange Bundt Cake (Egg-Free) with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-Purpose Flour: The foundation of any good cake, providing structure and stability to the batter. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
    • Baking Powder and Baking Soda: Leavening agents that help the cake rise and achieve its tender crumb. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
    • Salt: Enhances the flavors and balances the sweetness of the cake. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Fresh Oranges (Juice and Zest): The shining stars of this recipe, lending their bright citrus flavor and aroma to every bite. Opt for freshly squeezed juice and zest for the best results. You can use regular oranges or blood oranges.
    • Milk (or Dairy-Free Alternative): Adds moisture and richness to the cake batter. Choose your preferred dairy or non-dairy option based on dietary needs.
    • Pure Vanilla Extract: Infuses the cake with subtle warmth and depth of flavor. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
    • Butter (or Dairy-Free Butter): Contributes richness and tenderness to the cake. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Swap with dairy-free/vegan butter for a dairy-free version.
    • Granulated Sugar: Sweetens the cake and helps achieve that golden-brown crust. Use regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the cake’s texture.
    • For the Glaze: You’ll need confectioner’s sugar and more orange juice.

    Process Overview: How To Make Simple Orange Bundt Cake Without Eggs Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Zest and Squeeze The Oranges

    It’s generally a good idea to zest the oranges before squeezing them for juice. So go ahead and zest those oranges first, then squeeze the juice bursting with citrus goodness!

    orange juice and a zester over a white surface.

    Step 2 – Mix Dry Ingredients

    Sift flour, baking powder, baking soda, and salt in a large bowl. Set aside.

    dry ingredient needed to make easy Orange Bundt Cake.

    Step 3 – Stir Wet Ingredient

    In a large bowl or liquid measuring cup, stir together orange juice, milk, and vanilla extract.

    wet ingredient needed to make easy Orange Bundt Cake.

    Step 4 – Cream Butter and Sugar

    In a large bowl, beat the sugar and butter until creamy and pale at medium-high speed, about 3 – 4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add orange zest and mix until for 2 minutes.

    butter, sugar and orange zest creamed together in a stand mixer bowl.

    Step 5 – Add Dry Ingredients

    Reduce the speed to low and mix half of the flour mixture until it is just combined. Add wet ingredients mixture in three additions, scraping down the mixing bowl with a spatula, and turn the batter over several times to ensure all ingredients are well incorporated. Add the remaining half of the flour; beat just until combined. Do not overmix the batter.

    egg-free Orange Bundt Cake batter in a stand mixer bowl.

    Step 6 – Bake

    Pour the cake mixture into the prepared pan. Bake for 55 – 65 minutes or until a skewer comes out clean when poked in the center.

    a unbaked Orange Bundt Cake in a bundt pan.
    a baked Orange Bundt Cake in a bundt pan.

    Step 6 – Prepare The Glaze

    For the glaze, whisk the confectioners’ sugar and orange juice together in a small bowl. Drizzle over the cooled cake, allowing it to drip down the sides.

    orange blood glaze in a bowl with a spatula.
    a whole egg-free Simple Orange Bundt Cake with glaze on a serving plate.

    Recipe Tips

    • Room Temperature Ingredients. Ensure your butter and milk are at room temperature before mixing to achieve a smooth, homogeneous batter.
    • Bundt Pan Preparation. Grease and flour your bundt pan thoroughly to prevent the cake from sticking.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven at least 15 minutes before starting so it can reach the ideal recipe temperature.
    • Proper Zesting Technique. When zesting oranges, remove only the outer colored part of the peel, avoiding the bitter white pith underneath.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

    Food Allergy Swaps

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Variations & Additions

    • Lemon Twist: Swap the oranges for lemons to create a zesty Lemon Bundt Cake with a delightful citrus kick.
    • Almond Infusion: Add a splash of almond extract to the batter for a subtle nutty undertone that complements the citrus flavor beautifully.
    • Chocolate Glaze: Alternatively, drizzle the finished cake with a decadent chocolate glaze for an irresistible chocolate-orange combination.

    Storing and Freezing Instructions

    Store leftover cake in an airtight container at room temperature for 3 – 4 days.

    Freeze: Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Defrost at room temperature before serving. The cake will lose some of its fluffiness if refrigerated or frozen.

    PRO-TIP: When a baked cake, even one with frosting, is left uncovered at room temperature, it tends to dry out rapidly. To maintain its freshness, it’s best to wrap the cake in plastic wrap first and then aluminum foil. Then, store the cake in an airtight container to preserve its freshness and moisture for as long as possible. This method effectively seals in moisture and creates a barrier against the drying effects of air.

    Frequently Asked Questions

    Can I use bottled orange juice instead of fresh oranges?

    While fresh orange juice is recommended for the best flavor, you can use bottled juice in a pinch. Just be sure to choose high-quality, pure orange juice without any added sugars or preservatives.

    Can I omit the glaze?

    Absolutely! The glaze adds an extra touch of sweetness and a glossy finish, but the cake is delicious on its own if you prefer to skip it.

    Can I use blood oranges instead of regular oranges?

    Absolutely! Incorporating blood oranges can add a delightful twist to this cake, infusing it with their unique flavor and vibrant color.

    How do you keep bundt cake tender and soft for longer?

    When a baked cake, even one with frosting, is left uncovered at room temperature, it tends to dry out rapidly. To maintain its freshness, it’s best to wrap the cake in plastic wrap first and then aluminum foil. Then, store the cake in an airtight container to preserve its freshness and moisture for as long as possible. This method effectively seals in moisture and creates a barrier against the drying effects of air.

    More Bundt Cake Recipes You’ll Love!

    Recipe Card 📖

    a sliced Simple Orange Bundt Cake without eggs with glaze on a serving plate with a plate and a bowl with orange glaze on the side.

    Simple Orange Bundt Cake (Egg-Free)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Simple Orange Bundt Cake is dense yet tender, with just the right sweetness and zesty tang. Easy to make with simple ingredients, this bright, citrusy cake will become a staple in your baking repertoire.

    Prep Time 15 minutes

    Cook Time 1 hour

    Total Time 1 hour 15 minutes

    Servings 12 slices

    Instructions 

    Make the Eggless Orange Cake:

    • Preheat the oven to 350º F (180º C). Generously spray a 12-cup fluted tube cake pan with baking spray. Lightly coat with flour and set aside.

    • In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.

    • In a large bowl or liquid measuring cup, stir together orange juice, milk, and vanilla extract.

    • In a large bowl, beat the sugar and butter until creamy and pale at medium-high speed, about 3 – 4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add orange zest and mix until for 2 minutes.

    • Reduce speed to low and mix half of the flour mixture until just combined. Add wet ingredients mixture in three additions, scraping down the mixing bowl with a spatula, and turn the batter over several times to ensure all ingredients are well incorporated. Add the remaining half of the flour; beat just until combined. Do not overmix the batter.

    • Pour the cake mixture into the prepared pan. Bake for 55 – 65 minutes, or until a skewer comes out clean when poked in the center.

    • Once done, remove from the oven and allow it to cool for 20-30 minutes inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely before slicing.

    • For the glaze, whisk the confectioners' sugar and orange juice together in a small bowl, adding a little more sugar or orange juice as needed to make a smooth, thick, but pourable glaze. Drizzle over the cooled cake, allowing it to drip down the sides. Transfer to a flat cake plate or cake stand. Serve at room temperature.

      Oranges: You can use regular oranges or blood oranges.  Store leftover cake in an airtight container at room temperature for 3 – 4 days. Freeze: Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Defrost at room temperature before serving. The cake will lose some of its fluffiness if refrigerated or frozen. Recipe Tips:
    • Room Temperature Ingredients. Ensure your butter and milk are at room temperature before mixing to achieve a smooth, homogeneous batter.
    • Bundt Pan Preparation. Grease and flour your bundt pan thoroughly to prevent the cake from sticking.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven at least 15 minutes before starting so it has plenty of time to reach the ideal recipe temperature.
    • Proper Zesting Technique. When zesting oranges, remove only the outer colored part of the peel, avoiding the bitter white pith underneath.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Don’t open the oven door until your baked goods have been set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
    • Storage Tip. When a baked cake, even one with frosting, is left uncovered at room temperature, it tends to dry out rapidly. To maintain its freshness, it’s best to wrap the cake in plastic wrap first and then aluminum foil. Then, store the cake in an airtight container to preserve its freshness and moisture for as long as possible. This method effectively seals in moisture and creates a barrier against the drying effects of air.
      Food Allergy Swaps
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
      Variations
    • Lemon Twist: Swap the oranges for lemons to create a zesty Lemon Bundt Cake with a delightful citrus kick.
    • Almond Infusion: Add a splash of almond extract to the batter for a subtle nutty undertone that complements the citrus flavor beautifully.
    • Chocolate Glaze: Alternatively, drizzle the finished cake with a decadent chocolate glaze for an irresistible chocolate-orange combination.
      Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.    ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.

    Nutrition

    Calories: 448kcalCarbohydrates: 80gProtein: 6gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 401mgPotassium: 126mgFiber: 1gSugar: 37gVitamin A: 559IUVitamin C: 7mgCalcium: 131mgIron: 2mg

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    Course Dessert

    Cuisine American

    Calories 448

    Keyword bundt cake orange

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