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banana cashew caramel vegan bundt cake

Banana Caramel Cashew Vegan Bundt Cake

This delicious vegan bundt cake is also paleo, topped with an irresistible caramel sauce.
Course Dessert
Cuisine Gluten-Free, Paleo, vegan
Keyword banana, cake, caramel, cashew
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 250 kcal

Ingredients

Bundt Cake

  • 1 1/2 tablespoons flax seeds
  • 3 tablespoons warm water
  • 2 bananas
  • 1/3 cup cashew butter or another nut butter
  • 1/2 cup dairy-free yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cup almond flour
  • 1/3 cup coconut sugar
  • 1/3 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/8 teaspoons fine sea salt
  • 1/4 cup cashew nuts

Vegan Caramel Sauce

  • 1/4  cup  maple syrup
  • 1/4  cup  coconut butter
  • tablespoons  cashew butter or any nut butter
  • 1/2  teaspoon  vanilla extract

Instructions

Vegan Bundt Cake

  1. Pre-heat oven to 350F.
  2. Grease a 4-cup bundt pan* with spray oil, or brush some coconut oil on the sides of the pan.
  3. Mix flax seeds with warm water to make flax eggs. Set aside to let it thicken.
  4. Mash bananas with a fork, mix with cashew butter, yogurt, and vanilla extract. Add flax eggs to the mixture. Mix to combine.
  5. Sift almond flour, coconut sugar, cocoa powder, baking powder, and salt.
  6. Add dry ingredients to wet mixture. Stir to combine.
  7. Add cashew nuts, mix to combine.
  8. Pour batter in prepared pan.
  9. Bake it in the oven for 20-30 minutes, until a toothpick inserted in the middle of the cake comes out clean.
  10. Remove from the oven. Let cake cool down for about 20-30 minutes.
  11. Flip onto a plate.
  12. Let cake cool down completely before pouring caramel sauce over. If you refrigerate the cake before pouring the caramel sauce over, it will help the caramel sauce set nicely and quickly.

Vegan Caramel Sauce

  1. Mix all ingredients in a small saucepan. Bring to a boil while whisking constantly. Keep whisking mixture until smooth. Take it off the heat and let it cool down for a few minutes before pouring on top of the cake.

Storage

  1. Cake will keep well in the fridge for up to 3 days.

Recipe Notes

This recipe makes for a small cake, made in a 4-cup bundt pan. If you are using a 8 or more cups pan, you might want to double the recipe. To double the recipe simply double all ingredients.

Nutrition Facts
Banana Caramel Cashew Vegan Bundt Cake
Amount Per Serving
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.