I love my Bundt cake pan. Mostly because it makes any cake look fancy without any icing. All you need is a little powdered sugar – sifted. I use a little strainer (the kind you'd use for lemon juice, like here ^[1]) for sifting, otherwise you get clumpy looking sugar.  I make a chocolate one ^[2] and use agar agar to give it a very fine crumb, good structure and a glossy shine. The one here is Lemon Coconut and the consistency of the crumb is more “muffin-y” but it's definitely a cake, it depends solely on the gluten in the flour for the structure. When starting out with Bundt cakes, if you are veganizing a recipe yourself, look for recipes that don't use more than 2 eggs and use the “leave it out” method, replacing both eggs with 1/4 cup of the milk of your choice. You want the batter to be a little thicker   than a dairy cake (like a pound cake batter) or it won't rise correctly.