Vegan Lemon Yogurt Bundt Cake
This recipe is for all lemony dessert lovers out there. Because what can be more delicious than a Vegan Lemon Yogurt Bundt Cake, drizzled over with a divine lemon glaze? A vegan, soy-free recipe.
Servings: 16 slices
Calories: 316kcal
Ingredients
- 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 avocado oil or any neutral 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
Instructions
- 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.
Notes
Recipe for cashew yogurt.
Nutrition
Calories: 316kcal | Carbohydrates: 43.9g | Protein: 3g | Fat: 15.2g | Fiber: 1.2g | Sugar: 21.8g | Calcium: 60mg | Iron: 1.1mg