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.
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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).
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.