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Italian Cream Bundt Cake with Cream Cheese Frosting (Vegan)

Italian Cream Cake with Cream Cheese Frosting

  • Author: Abby Bayatpour
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes
  • Yield: 8 -10 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Italian


Vegan Italian cream cake is perfect paired with an easy vegan cream cheese frosting! Contains nuts and coconut, perfect for breakfast or dessert.



For the cake:

  • 2 cups all purpose flour (we are going to make our own self rising flour!, minus 2 tablespoons)
  • 2 tablespoons cornstarch
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/3 cups almond milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup shredded coconut
  • 3/4 cup chopped nuts (I used Lush Nuts)

For the cream cheese frosting:

  • 1 small can coconut cream (5.4 oz.)
  • 2 tablespoons maple syrup
  • 2 tablespoons almond milk
  • 2 tablespoons cashews
  • 1 teaspoon almond extract
  • Extra chopped nuts for topping


For the cake:

  1. Preheat oven to 350ºF. Grease a bundt pan and set aside.
  2. In a large bowl, stir together the flour, cornstarch, salt, baking powder, baking soda and sugars. Set aside.
  3. In a small bowl, whisk together the melted coconut oil, vanilla extract, almond extract, milk, and apple cider vinegar.
  4. Start to add the milk mixture into the dry mixture, whisking together until smooth and no streaks of flour remain. Fold in the shredded coconut and chopped nuts, then transfer the batter into the greased bundt pan.
  5. Bake for 35-45 minutes, or until a knife inserted into the cake comes out clean. Set aside and allow to cool while making the cream cheese frosting.

To make the frosting:

  1. In a high powdered blender, combine all the frosting ingredients and blend until smooth and creamy. If necessary, add an extra splash of almond milk to keep the mixture going. Transfer to a small container and use when ready to top the cooled cake. Top with extra nuts.


Cake recipe adapted from the brilliant Oh, Ladycakes

Keywords: italian cream cake