🕒 Prep Time: 20 mins
🕒 Bake Time: 45–55 mins
🍽️ Serves: 10–12
Ingredients
Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cups (250g) granulated sugar
- ½ cup (100g) brown sugar
- ¾ cup (180ml) neutral oil (e.g., canola, vegetable, or light olive oil)
- 1 cup (240ml) unsweetened non-dairy milk
- 1 tbsp apple cider vinegar or lemon juice (to curdle milk = buttermilk effect)
- ½ cup (120ml) bourbon
- 2 tsp vanilla extract
- 1 tbsp cornstarch or arrowroot powder (optional for extra binding)
Bourbon Butter Glaze (Vegan):
- ½ cup (115g) vegan butter
- ¾ cup (150g) granulated sugar
- ¼ cup (60ml) bourbon
- 1 tbsp water
- 1 tsp vanilla extract
Instructions
✅ 1. Prep:
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-cup Bundt pan (or 9×5-inch loaf pan, though Bundt is traditional).
- Mix non-dairy milk with vinegar and let sit 10 mins to curdle (vegan buttermilk).
✅ 2. Make the Cake Batter:
- In a large bowl, whisk together flour, baking powder, baking soda, salt.
- In another bowl, combine granulated sugar, brown sugar, oil, curdled milk, bourbon, vanilla, and optional cornstarch. Mix well.
- Gradually add the wet mixture into the dry, stirring until just combined. Do not overmix.
- Pour into prepared pan and smooth the top.
✅ 3. Bake:
- Bake for 45–55 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10–15 minutes, then invert onto a wire rack.
✅ 4. Make the Bourbon Butter Glaze:
- In a small saucepan, melt vegan butter over medium heat.
- Stir in sugar, bourbon, and water. Bring to a gentle simmer and cook for 2–3 minutes, stirring constantly.
- Remove from heat and stir in vanilla.
✅ 5. Glaze the Cake:
- While the cake is still warm (but not hot), poke small holes with a skewer or toothpick.
- Slowly spoon or brush glaze over the cake, letting it soak in.
- Reserve a few spoonfuls to brush on just before serving if desired.
