Vegan Lemon Bundt Cake
This super moist Lemon Bundt Cake is going to become a favorite in your household! It's tender, fluffy, and the texture is so soft that it will melt in your mouth! No one will believe it's vegan and gluten-free friendly and everyone will love it!
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
Serving: 1frosted sliceCalories: 266kcalCarbohydrates: 47gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 234mgPotassium: 15mgFiber: 3gSugar: 28gVitamin A: 180IUVitamin C: 4mgCalcium: 82mgIron: 1mg
Tried this recipe?Let us know how it was!