Almond Butter Apple Pudding Bundt Cake tastes like pudding, it's super fluffy and light with the perfect almond butter, date, caramel drizzle, making this all sorts of delicious. And it's Vegan. #vegancake
Yield: 8

Almond Butter Apple Pudding Bundt Cake (Vegan)

Prep Time:
10 mins
Cook Time:
1 hr


  • 3 green apples peeled and diced
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract divided
  • 3 flax eggs 3tbsp of water to 9 tbsp of ground flaxseeds
  • 1 cup plus 3 tbsp of coconut sugar divided
  • 1 cup maple syrup
  • 1 cup avocado oil
  • 1/2 cup unsweetented almond milk
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt

Almond Butter Date Glaze

  • 8 pitted medjool dates soaked in hot water for 15 minutes.
  • 1/4 cup almond butter
  • 1/4 cup full fat coconut milk (just the cream not the water)
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • pinch of salt


  1. Preheat oven 350F and spray 9 or 10" bundt pan with non stick cooking spray or coconut oil spray.

  2. Peel and dice the apples. Put them into a medium bowl and mix in a tbsp of lemon juice, 3 tbsp of coconut sugar, and 1 tsp of vanilla extract. Mix until all apples are coated and set aside.

  3. Make your flax eggs by combining the water and ground flaxseeds. Stir and place in the fridge until ready to use.

  4. In a large bowl whisk all dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.

  5. In a seperate large bowl, using a hand mixer, mix the 1 cup of coconut sugar, maple syrup, avocado oil, vanilla extract, almond milk, and flax egg.

  6. Stir the dry ingredients into the wet until just combined.

  7. Drain any excess liquid from the apples and fold them into the cake batter.

  8. Pour the batter evenly into the bundt pan and bake for 1 hour. You can start to check the cake at 50 minutes as oven times vary. Insert a toothpick to check. You can go up to an hour and 15 but mine was perfect at the hour mark.

  9. For the glaze drain the water from the dates then add them and the rest of the ingredients to a blender and run until super smooth. If it's too runny, place it in the fridge and it will firm up a bit. Make double the batch for extra!

  10. Let cake cool for 15 minutes before pouring the glaze. Serve right away or store in the fridge for up to 4 days. Enjoy!

Tag your photos on Instagram with #neuroticmommy so I can see your healthy creations!

Stay up to date with NeuroticMommy: Instagram Facebook Pinterest Twitter

We are a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.