This Super Moist Vegan Lemon Bundt Cake is everything you need this Spring and Summer! If you love my famous Lemon Loaf Cake this one has your name on it! It's moist, lemony, rich and fluffy. Everyone is going to love this and it is the perfect dessert for any occasion!
Moist Vegan Lemon Bundt Cake Ingredients
- Lemon: Freshly squeezed lemon juice or bottled lemon juice will both work in this delicious lemon bundt cake.
- Sugar: You can use either regular organic cane sugar or white table sugar.
- Butter: We used plant-based butter but if you are not vegan or dairy-free, you can use regular butter or even olive oil.
- Milk: To keep this moist lemon pound cake vegan, we used a combination of canned coconut milk and almond milk.
- Baking Powder and Baking Soda: To give our lemon cake a lift without the need of eggs or an egg replacement.
- Vanilla Extract: For a yummy bundt cake flavor!
- Lemon Extract: This ingredient is used to give it a super lemony flavor.
- Flour: We recommend using regular all purpose flour or gluten-free all purpose flour in this recipe. Our preferred gluten-free flour is King Arthur Measure for Measure.
Frosting
No bundt cake or pound cake is complete without a tasty glaze on top. The most popular frosting on my blog is this Cream Cheese Frosting and it is unbelievably delicious when served on top of this tasty lemon pound cake. You will need three simple ingredients to make it:
- Powdered Sugar
- Softened Regular or Plant-Based Butter
- Regular or Plant-Based Cream Cheese
Step 1: Add the powdered sugar, softened vegan butter, and vegan cream cheese to a medium sized mixing bowl.
Step 2: Whisk until smooth and creamy. You may also use an electric hand mixer. If the icing becomes too thick to whisk, add a tablespoon or two of almond milk until it reaches a thinner consistency. Set aside until ready to serve over the pound cake.
How To Make This Vegan Lemon Bundt Cake
Step 1: After preheating the oven, add the coconut milk, melted butter, lemon juice, sugar, vanilla, and lemon extract to a bowl. Mix until well combined. Add the baking powder and baking soda. The mixture will begin to fizz. Quickly move to the next step.
Step 2: Add the flour and mix until a smooth batter forms.
Step 3: Transfer the batter into a greased bundt pan and bake the lemon bundt cake in the oven until it's golden around the edges.
Step 4: While the bundt cake bakes, make the cream cheese frosting. Once the bundt cake is done baking and has had time to cool, drizzle the icing over it and serve warm.
Step 5: We opted to add a scoop of plant-based whipped cream on top. This is optional but so delicious! Enjoy!
Frequently Asked Questions
Yes! You can use this Lemon Cake Recipe to make your vegan lemon cake in a loaf, square, or round cake pan.
I recommend storing on the counter in an airtight container. You may serve cool or reheat in the microwave for 15-20 seconds before serving. It should last at room temperature for about 3 days.
Thank you to our sponsor, purecane, for sponsoring the development of this recipe!
Vegan Lemon Bundt Cake
Equipment
- bundt pan
- one large mixing bowl
- one medium mixing bowl
- whisk or electric hand mixer
Ingredients
Lemon Bundt Cake Ingredients
- 1 ½ cup canned coconut milk about one 13-15 oz can
- 1 cup almond milk
- ⅓ cup lemon juice
- 1 cup organic cane sugar
- ¼ cup melted butter regular butter or olive oil also works
- 2 teaspoon lemon extract
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 ½ cup regular or gluten-free all purpose flour
Cream Cheese Frosting Ingredients
- 1 ½ cup powdered sugar
- ¼ cup melted butter regular or vegan
- 4 oz cream cheese regular or vegan
Instructions
How To Make Lemon Bundt Cake
- Preheat the oven to 350. Grease a bundt cake pan with non-stick baking spray. Set aside.
- In a large mixing bowl, mix the coconut milk, almond milk, melted butter, lemon juice, sugar, and lemon extract together. Add the baking powder and baking soda. Be prepared, this will make the mixer fizz. Quickly add the flour and mix until a smooth batter is formed.
- Transfer the batter into the greased baking pan and bake in the oven for 45-50 minutes or until the edges of the cake are golden. Remove from the oven and let the cake cool and settle into the pan before removing from the bundt pan.
- While the lemon cake is baking, add the cream cheese, powdered sugar, and melted butter into a medium sized mixing bowl. Whisk or mix together until smooth and creamy.
- Drizzle the icing over the loaf and serve warm or cool.
Video
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Bre says
Do you recommend full fat or light coconut milk? Thank you!
Jillian Glenn says
I used full fat!
michelle klimczak says
What can I use in place of the coconut milk? My husband likes lemon cake but allergic to coconut.
Jillian Glenn says
Regular milk (dairy or non-dairy) will work!