Sour Cream Bundt w/ Chai Glaze

Dry Ingredients

  • 2 ½ cups cake flour (you can use all-purpose flour, but the cake flour really helps give this cake it’s lightness)
  • 1 cup of sugar
  • 2 tsp of baking powder
  • 1 tsp of baking soda
  • pinch of salt (about ½ tsp)
  • ½ tsp of cinnamon
  • 1/8 tsp of nutmeg
  • pinch of ground cloves

Wet Ingredients:


Chai Glaze


  1. In a large bowl mix together the flour, baking powder, baking soda, and spices and set aside
  2. Cream together the room temperature vegan butter and a cup of sugar using either an electric hand mixer or stand mixer until both ingredients are well combined and creamy
  3. Add in the almond and vanilla extracts and mix for a moment until combined
  4. Alternating dry and wet ingredients; carefully add in about ½ of the dry flour mixture and continue mixing the batter on a low speed
  5. Next, add in the Dairy-Free Sour Cream and Vanilla Yogurt and continue mixing until just combined
  6. Add in the remaining flour and mix. Finally, add in the plant-based milk and mix until all the ingredients are just combined. Do not over mix the batter. The batter will resemble a sticky cookie dough
  7. Spoon the batter into a well-greased pan and smooth it out to get it as even as possible
  8. Bake at 350°F for 45 -55 minutes or until a toothpick inserted comes out clean

Chai Glaze

  1. To make the chai glaze, sift the powdered sugar into a large bowl and add the remaining ingredients.
  2. Using a whisk, mix well until all ingredients are smooth
  3. Pour over the cooled cake or over each individual serving

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