This recipe is for all lemon dessert lovers out there. Because there's nothing more delicious than this super lemony Vegan Lemon Yogurt Bundt Cake, drizzled all over with a divine lemon glaze. The vegan cake has a stunning red-gold crust and a soft, buttery crumb.
Trapped in a winter wonderland yesterday, with the snow piling up outside, I channeled my time and energy into making the most divine Vegan Lemon Yogurt Bundt Cake.
One of the problems with lemon desserts is that no matter how much lemon juice you add to the batter, the flavor tends to dissipate during baking. So for this lemon cake I packed the lemons in at three stages. There's lemon juice and zest in the batter, a lemony syrup that goes over the cake after baking, and finally, there's an absolutely scrumptious lemon glaze that gets drizzled over the cake. It not only looks pretty, it really is the icing on this cake.
This is a spectacular-looking cake as well, with a dark red-gold crust. The crumb is tender and soft, thanks to the yogurt, and melts in the mouth. If you want to make a smaller cake, halve the recipe and bake in a loaf pan or an 8-inch cake pan.
Make sure you reserve some of the glaze to drizzle over the individual slices when you serve the lemon cake, for the most flavor. And if you make this cake, be sure to come back and tell me if you liked it. You might also want to check out more lemony vegan desserts here on Holy Cow, including these awesome vegan lemon cream cheese cookies.
More vegan dessert recipes:
Vegan Lemon Yogurt Bundt Cake
- 3 cups unbleached all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon cornstarch
- ½ cup fresh squeezed lemon juice and zest of two lemons (I used meyer lemons, but regular lemons would work too)
- 1 cup sugar
- 2 teaspoon pure vanilla extract
- 1 cup vegetable oil (I used avocado oil, which is flavorless. You can use olive, but I find the olive oil sometimes tends to overpower the lemons)
- 2 cups vegan yogurt (I used my homemade cultured cashew yogurt, but use any unsweetened storebought yogurt. Cashew yogurt would be ideal)
For the lemon syrup:
- ¼ cup lemon juice
- ¼ cup sugar
For the lemon glaze:
- ⅓ cup lemon juice
- ¾ cup powdered sugar
- Preheat the oven to 350 degrees F.
- In a bowl, mix the flour, baking soda, baking powder, cornstarch, and salt.
- In a larger bowl, mix the oil, sugar, yogurt, vanilla extract, and lemon juice and zest until combined.
- Add the flour to the wet mixture in three batches, mixing thoroughly with a spatula after each addition. Make sure you scrape the bottom and 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 it in the oven and bake 50-60 minutes or until a skewer inserted in the center of the cake comes out clean.
- Place the bundt pan on a rack and unmold the cake after 10 minutes. It should come out very easily, but if you need help, run a knife gently along the edges.
- Prepare the syrup by melting the sugar with the lemon juice. Poke some holes into the bundt cake with a toothpick, and drizzle on the syrup. Let the cake cool thoroughly.
- Once the cake has cooled, prepare the glaze by mixing the confectioners' sugar with the lemon juice. Drizzle it over the bundt cake, and reserve some glaze to drizzle over individual slices.
I blended whole lemons (flesh, pith and skin, after deseeding) for the batter and it gives a lovely bitterness, although I also used a drop of soya milk to loosen the batter. Super recipe! Thanks.
Sounds delicious! Thanks for the feedback.
Amazing recipe! This cake is delicious on it's own. I let it cool and started eating it and can't stop eating it. I haven't even glazed the cake yet. Easy to follow instructions. I will make this on a regular basis. Thank you!
Awesome, so happy you loved it!
This turned out really good! I used 1/2 maple syrup and 1/2 coconut sugar in place of the sugar, plus I added a bit of coconut flakes. And for the syrup I used a bit of honey and lemon juice. It was very lovely. Thanks for the recipe !
Can I sub the vegan yogurt with 450ml soy milk+30ml acv
I think that should be fine. Yogurt does add a nice tenderness to the cake so you might lose some of that by using just milk and acv.
This cake is absolutely gorgeous. I needed this lemony lift after such a winter. Wish I could attach a picture
So happy you loved it!
I love this recipe I have returned to it 3 or 4 times. Everytime it unmoulds perfectly as well. Thank you!
What kind unbleached flour did you use
Any brand of unbleached all purpose flour that's on sale! 🙂
Totally delicious! Next time I make it and there definitely will be a next time could you use 1/2 cup applesauce and 1/2 cup oil instead of 1 cup of oil. It might change the flavour a bit, but I try to limit my oil?
Love your recipes, samosas are excellent.
Hi Marianne, so happy you tried it! You could try subbing half the oil with applesauce but the cake might get a bit tender which could make it harder to unmold. Otherwise it shouldn't affect it much.
How long Will it stay good for? I have Made it before and love it. I wanna make one for school ideally 1-2 days in advance is that still as tasty?
You can freeze it for longer periods, but for 1-2 days just store it in the refrigerator. It will be tasty!
Hi I would love to try this recipe.
Would you know the ingredients in grams please.
Just made this to test out my new cast iron budnt pan! Worked great thank you
Delicious recipe. I made it with gluten free flour and it worked perfectly. Thank you.
Oh and if it helps anyone I did use So Delicious Dairy Free, unsweetened CoconutMilk yogurt alternative.
I made this Yummy BEAUTIFUL Bundt Cake for our All Vegan after church Munchy table last week, it was a huge hit. It really looked nice too.
I am wondering can I make it GF an will it be as beautiful as your regular recipe... has anyone tried it?
Hi Vaishali , I dont have cashew yoghurt .... can i use plain yoghurt.... i know its a vegan recipe !
I made it exactly as written-- my first vegan cake. Delicious!
Hi, is there a substitution for the lemon juice? Your recipe and cake look amazing. I’d just prefer to bake it as a regular vanilla flavored bundt cake without the lemon flavor. Thanks!
Hi Kelli, use a vanilla flavored nondairy milk (same quantity as lemon juice) mixed with 1 tsp vinegar.
I can't wait to make this! I don't have a bundy pan though How many loafs would this Make and should I adjust the time to bake? My family will.love this for Easter!
Hi Danielle, use two loaf pans! I'd start the toothpick test around the 35-minute mark.
Thank you! Can’t wait to make it tomorrow!
Can I use applesauce in place of the yogurt?
Made this yesterday and it turned out perfect.
Dear Lord in Heaven, this is amazing. I just made this. I didn't have any plain yogurt in the house. I only had So delicious Coconut milk pinapple brulee and strawberry banana yogurt...……...so guess who put 2 containers of each in their cake.....yep! This gal! I also substituted applesauce in place of the yogurt. This is a devine recipe to say the very least. The two yogurt flavor's I used do not pop out over the lemon. Still all lemon. My son and I don't know if we will have any cake left for my husband to enjoy! Will be making another cake this weekend im sure. Will have to make one to take to work. Onward to another one of your amazing recipes!!!
Hi Vaishali, thanks for posting such a fabulous adaptable recipe. I am sharing my experiment for the benefit of those who do not have access to vegan Curd nor your fabulous cashew Curd. I decided to make it with oranges because they were handy. Substitution for 2 cups vegan yogurt: paste of 12 cashews (soaked in hot water for some time) and 1 1/3 cup of coconut milk +6tsp white vinegar.
Made the soaking syrup, soaked the assortment of mini bundt/loaf cakes with it. The cake in 8" Bundt pan will travel, so it is going to be plain. The cakes wouldnt come out in one piece but this is probably because we don't have the patience to wait for them to cool down!! And no one seems to mind 🙂
Hi Vaishali, please help me decode this. Cake was delicious but very oily. That is the feedback I got I will probably use coconut milk+vinegar as a Curd substitution whenever I try this. Should I eliminate the cashew paste. Reduce the oil? Your tips will surely help. Thanks!
Hi Radhika, the cake doesn't turn out oily for me, so I think the problem must be the coconut milk you're using. Coconut is very fatty and it also has an oily, strong flavor that you won't get from cashew or other storebought yogurts.
This is the best lemon cake I've ever tasted!! So moist and so much lemon flavor throughout! My whole family loved it too. We are making for the second time tonight. Thank you for sharing with us!
What can I do if I don't have any cornstarch?
Mmmmm this cake is so yummy. It has made me want to bake again. I have tried so many vegan cake recipes and been disappointed but this was amazing. Thank you so much. I must try some more of your baking recipes 🙂
I tried your recipe and it was perfect! My cake was so delicious and the most important it is cruelty free. Thank you so much
Hello! I'm planning on making this tonight - so excited! Silly questions - where/how do you poke the holes for the syrup? I'm afraid of the holes showing! Thank you 🙂
With a toothpick. They won't show! 🙂
What size Bundt pan did you use? I have an 11 cup ring pan that I want to fill about 2/3 high. Is this enough batter? It looks like it is.
Hi Sonia, the bundt pan I used is a standard 10-cup size. An 11-cup pan would be fine.
Can u make cupcakes out of this batter
Yes! Cut down baking time to about 22 minutes. Check with toothpick.
I made this last night and it was delish! I skipped the syrup step, and it was still a big hit!
Jen-- so happy you liked it!
This looks soooooo delicious! My friend just give a bundt pan as a present. I think I have a recipe to use it. to use it now!
Can not find under ingredients where it says about vanilla extract ?. How much ?
Yes, how much vanilla extract?
I just made this cake and it was absolutely delicious! I followed the recipe exactly and wouldn’t change a thing. It’s so great to have another vegan desert recipe with no comprises in taste or indulgence!
Awesome-- so happy you tried it, Emily!
I made your lemon bundt cake..not only did everyone attack it ..not even a crumb..thank u..i have been a vegan 4 35yrs..i am in love with your site..jp
Joann, 35 years-- you're an inspiration!!
Yummm! Can’t wait to try this!
Hope you try, Supriya!
Could stevia or date syrup be used instead of sugar?
Hi Janet, date syrup or maple syrup would be fine. Not sure how stevia would work because sugar is a wet ingredient and I've not baked enough with stevia to know how it translates as a sugar substitute. But if you use and it works out, would be interested in hearing how it went.