I don’t hate any cake. That said, I don’t really love a ton of frosting on a cake and have always preferred more of a glazed bundt or pound cake.

I would almost say this cake is a cross between the two. It is light and buttery inside, not dense like a pound cake, but it sort of has that buttery thick pound cake exterior, which is my favorite part!

This cake is perfect with a hot cup of coffee or a glass of almond milk, just about any time of day. Yes, fine. I eat cake for breakfast if it’s here and staring at me. Don’t judge me.

This cake would also work great for any gathering or pot luck. It comes together pretty easily and always turns out pretty if you are asking me. You could always add some extra toasted pecans on top of the glaze if you like, I just tend to keep it simple. It is packed with pecans on the inside and has just the right amount of crunch

. If you are into bundt or pound cakes, and are a fan of butter and pecans, then you gotta give this one a try. I will also promise you that nobody will ever guess it’s vegan!

INGREDIENTS:

2 cups vegan butter (I use Earth Balance)
1 1/4 cups granulated sugar
1 1/4 cups light brown sugar
2 starch eggs (2 tablespoons tapioca starch, 6 tablespoons water)
1 1/2 cups whipped aquafaba (measure the whipped product, not the liquid)
2 teaspoons vanilla extract or vanilla bean paste
2 teaspoons baking powder
pinch of salt
4 cups all purpose flour, divided
1 cup unsweetened almond or oat milk
3 cups chopped, toasted pecans

GLAZE:

1 cup powdered sugar
1-2 teaspoons plant milk
1/2 teaspoons vanilla extract or vanilla bean paste

INSTRUCTIONS:

Preheat oven to 325 degrees.

In the bowl of a stand mixer, or large bowl if using a hand mixer, beat the butter with both sugars for 3 - 5 minutes on high speed, until light and fluffy. Whisk the starch and water together to make the starch eggs, and add to the butter mixture. Beat in along with the vanilla.
In a medium bowl mix 3 3/4 cups flour, baking powder, and salt. Begin by adding 1/3 of the flour and then 1/3 of the milk at a time to the mixing bowl, alternating between the two, mixing in each addition at a low speed. Mix until all ingredients are well incorporated.
Toss the pecans in the reserved 1/4 cup of flour to coat. Add them to the batter and beat them in.
Carefully fold in the 1 1/2 cups of whipped aquafaba with a rubber spatula. You just want to fold it in until it is well incorporated. Be careful not to over mix!
Prepare a bundt pan by giving it a good spray with some cooking oil, or a good wipe down with some vegan butter. Toss a few tablespoons of flour into the pan and shake it around really well, making sure the pan is fully coated. Shake out excess flour. Fill the pan with batter. Place the bundt pan on a cookie sheet and onto the middle rack of your oven. Bake for 1 hour and 15 minutes. Check to see if the cake is done by inserting a cake tester or wooden skewer into the cake. If it comes out clean, its done, if not, let it bake another 10 - 15 minutes or util the skewer comes out clean.
Let the cake cook in the pan on a wire cooling rack. Once cake is completely cool, turn it over onto a serving plate and tap the bottom to release the cake from the pan. As long as you greased and floured the pan well, it should come out pretty easily.
For the glaze, whisk powdered sugar, milk and vanilla together. Drizzle over the cooled cake. If the glaze seems too thin, you can whisk in a little more powdered sugar. Slice cake and serve.
Store any leftovers in an airtight container at room temperature.

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