👩‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C).
Use non-stick spray, melted butter, or shortening to thoroughly coat a 10-cup bundt pan, making sure you get into every ridge and crevice. Then dust the pan with a light layer of flour, tapping out the excess. This prevents sticking and helps the cake release cleanly.

💡 Use a pastry brush to get butter into the detailed curves of the bundt pan for the cleanest release.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the following:

• 2 cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tbsp cinnamon
• ¼ tsp salt

Mix for about 30 seconds until well combined.
This ensures even distribution of leavening and spice so you don’t get clumps or uneven rise.

🔄 Optional: Sift your flour before measuring if it looks compacted or clumpy.

Step 3: Combine Wet Ingredients

In a large mixing bowl, add:

• 1 cup Greek yogurt
• ¾ cup honey or maple syrup
• ½ cup applesauce
• 2 large eggs (or flax eggs)
• 1 tsp vanilla extract
• ¼ cup almond milk

Whisk together until smooth and fully blended. The mixture should be creamy with no visible lumps of yogurt or egg.

💡 If using flax eggs, mix them in a separate bowl and let sit 5 minutes before adding—they should look gelled, like thick applesauce.

Step 4: Combine Wet and Dry Mixtures

Add the dry ingredients to the wet bowl in two batches. Use a silicone spatula to fold gently after each addition. Stir just until you no longer see dry flour; the batter should be thick but pourable, not runny.

⚠️ Avoid overmixing. Stir only until everything is combined—overworking the batter activates gluten, which can make the cake dense or chewy.

Step 5: Pour and Bake

Carefully pour the batter into your prepared bundt pan. Use a spatula to level the top evenly, which will help the cake bake uniformly.

Place the pan in the center of the oven and bake for 35–40 minutes, or until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs.

As it bakes, the cake will turn golden brown and may begin pulling slightly from the sides of the pan—this is a good sign it's almost done.

🔍 Begin checking for doneness at the 35-minute mark using a toothpick or skewer.

Step 6: Cool and Remove

Once done, remove the cake from the oven and place it on a cooling rack. Let it rest in the pan for 10 minutes to allow the structure to set. Then carefully invert the pan onto the rack. If the cake doesn’t release right away, give it a few gentle taps or jiggles.

Let the cake cool completely before applying the glaze—this prevents it from melting or sliding off.

⚠️ Don’t rush this step. Removing too early can cause tearing.

Step 7: Make and Apply Glaze (Optional)

In a small bowl, whisk together:

• ½ cup powdered sugar
• 1 tsp cinnamon
• 1–2 tbsp almond milk (start with 1 tbsp, add more for thinner consistency)

Drizzle the glaze back and forth over the completely cooled cake. Let it set for 10 minutes to firm up before slicing.

💡 Want extra flair? Sprinkle chopped nuts or a pinch of cinnamon on top while the glaze is still wet.