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Vegan Sock It to Me Cake on platter with icing
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5 from 3 votes

Sock It To Me Cake

This vegan Sock It to Me Cake is a Southern favourite: a super moist Bundt cake swirled with cinnamon-spiced brown sugar and chopped pecans, then finished with an irresistible vanilla glaze.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 517kcal

Ingredients

  • 1 cup soy milk 240 ml
  • 1 tablespoon apple cider vinegar 15 ml
  • 3 cups all-purpose flour 375 grams
  • ¼ cup cornstarch 32 grams
  • ¼ teaspoon baking soda
  • 3 teaspoons baking powder 12 grams
  • ½ teaspoon salt
  • Pinch of turmeric
  • ¼ cup oil 60ml
  • ½ cup vegan butter 113 grams
  • 1 ¾ cups sugar 346 grams
  • ⅓ cup vegan sour cream 80 grams
  • ½ cup unsweetened applesauce 123 grams
  • 2 teaspoons vanilla extract 10 ml

Filling

  • ⅔ cup pecans chopped 74 grams
  • ¼ cup light brown sugar 56 grams
  • 1 ½ teaspoons cinnamon

Icing

  • 2 cups powdered sugar 240 grams
  • 4 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees. Grease and flour a 12-cup bundt pan.
  • Combine soy milk and apple cider vinegar. Stir and set aside for at least 5 minutes.
  • Prepare the filling by combining pecans, brown sugar and cinnamon in a small bowl. Stir until evenly mixed. Set aside.
  • Sift the flour, cornstarch, baking soda, baking powder, salt and turmeric together in a large bowl. Set aside.
  • In the bowl of an electric mixer, combine the vegan butter and sugar. Beat on medium speed for 3 minutes. Scrape down the sides.
  • Add the oil and beat for another 1-2 minutes until the mixture is light and fluffy.
  • Combine the soured milk, sour cream, applesauce and vanilla together in a medium bowl and whisk until smooth.
  • Add the wet ingredients to the butter mixture and beat for 60 seconds. It may look curdled, but that is ok.
  • Turn the mixer to the lowest speed and add the flour. Stir just until combined. The batter will be thick like frosting.
  • Scoop 2⁄3 of the batter in the prepared pan.
  • Sprinkle the filling over the batter covering the whole pan in an even layer.
  • Then spoon the remaining batter on top of the filling. Use a spatula to smooth the top of the batter.
  • Bake in the preheated oven for 55-60 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and cool completely in the pan. Once cool, turn out onto a plate and prepare the icing.
  • Combine all of the icing ingredients together in a small bowl and whisk until smooth.
  • Pour over the cake.

Notes

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 517kcal