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Holiday Spice Bundt Cake

Hannah Sunderani





3 tbsp ground chia (or ground flaxseed)

9 tbsp filtered water 1⁄2 cup dried apricots 1 & 1⁄2 cups oat milk (or other plant-based milk) 1& 1⁄2 cups demerara sugar (or cane sugar) 1 & 1⁄2 tsp sea salt, finely ground

9 tbsp vegan butter (or coconut oil)

1 & 1⁄2 cups all-purpose flour 1 & 1⁄2 cups whole wheat flour 2 tsp baking powder 1 tsp baking soda 6 tsp quatre épices (four spice mix)


3⁄4 cup icing sugar 2 tbsp lemon juice, plus more if needed


  • Preheat oven to 350°F. Oil bundt pan and set aside. Make chia eggs by combining 3 tbsp chia with 9 tbsp water. Stir well to combine and set aside for at least 10 minutes. Soak dried apricots in a small bowl with 1⁄2 cup hot water and let sit until fruit plumps, approx. 10 minutes.

  • Transfer soaked apricots (including water) to a blender and add 1⁄2 cup oat milk. Puree until smooth. Pour puree into large mixing bowl. Then add chia egg, demerara sugar, salt and remaining 1 cup oat milk. Whisk together.

  • Melt vegan butter (or coconut oil) on medium heat, and place to the side. Sift all-purpose flour, whole wheat flour, baking powder, baking soda and quatre épices (four spice mix) through mesh sieve in a medium bowl, mix to combine. Then, add dry ingredients to liquid mixture and blend with hand mixer until no lumps remain (you can also do this by hand). Gradually pour in vegan butter (or coconut oil) while continuing to mix.

  • Pour batter into bundt pan and bake until golden brown and a tester inserted into the center comes out clean (approx. 45 minutes to hour). Let cool before flipping the cake to remove from pan.

  • While you’re waiting for the cake to cool, make your sugar glaze. In a bowl, combine icing sugar and lemon juice. Mix to combine, adding more lemon juice or water to thin if required. Pour over bundt cake. Cut into slices and serve.

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