Vegan Lemon Bundt Cake

Dessert, Vegan

This Vegan Lemon Bundt Cake is a great dessert because it tastes delicious and it’s easy to make.  The sweet and sour taste will delight your taste buds with every bite.  It’s a great cake to have following dinner.

I can find all of my baking ingredients from Whole Foods MarketWegmans and Sprouts Farmers Market.  They have an excellent assortment.

If you’d like to see some great kitchen essentials check out the ones I use at

Vegan Lemon Bundt Cake

3 Cups of all-purpose flour @bobsredmill
2 Teaspoons of of baking powder
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
3 Tablespoons of cornstarch
1/2 Cup of fresh squeezed lemon juice from a lemon
Zest of two lemons
1 Cup of coconut sugar
2 Teaspoons of vanilla extract
1 Cup of vegetable oil
2 Cups of vegan vanilla yogurt, unsweetened store brought. ( you can also make your own).

Lemon Glaze:
1/3 cup of lemon juice
3/4 Cup of powdered sugar or a powdered sugar substitute.

-Preheat the oven to 350F degrees.
-In a bowl, mix the flour, baking soda, baking powder, cornstarch and salt.
-In a bowl, mix the oil, sugar, yogurt, vanilla extract and lemon juice and zest until combined.
-Add flour to the wet mixture in 3 batches, combine ingredients thoroughly after each addition. Scrape down the sides of the bowl after each addition.
-Prepare a bundt pan by spraying with cooking spray. Pour the batter evenly into the bundt pan. Place the pan in the oven to bake 50 to 60 minutes or until a toothpick is inserted in the center comes out clean.
-Place the bundt pan on a rack for 10 minutes then unfold cake.
-Once the cake has cooled, prepare the glaze by mixing the confectioners’ sugar wit lemon juice. Drizzle it over the bundt cake, and enjoy!

Note: You can also icing cake with a vegan lemon frosting.

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