Vegan Lemon Bundt Cake
Vegan Lemon Bundt Cake
Ingredients
- 1 1/2 cups sugar
- 2/3 cup olive oil
- 1 can full-fat coconut milk
- 3 tablespoons lemon zest, don't skimp
- 1/2 cup fresh lemon juice
- 2 tsp vanilla
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups unsweetened shredded coconut lightly toasted, and more for sprinkling
Instructions
- 1
Preheat oven to 350°F.
- 2
Grease and flour a bunt pan, really, really well, getting all the nooks and crannies.
- 3
In a large bowl (or a stand mixer), whisk sugar, oil, coconut milk, lemon juice, zest, and vanilla. Sift in flour, baking powder, and baking soda, mixing in batches. Mix well after each addition. Add salt and shredded coconut. Stir.
- 4
Bake on Middle Rack.
- 5
Bake 1 hour or until a toothpick comes out clean and internal temp reaches 200F.
60 min - 6
Make the optional Lemon Glaze.
- 7
Alternatively, you could sprinkle with powdered sugar.
- 8
Cool.
- 9
Let the cake cool 20-30 minutes before inverting. Carefully slide a thin knife gently down the sides to loosen. Invert the bundt cake by placing a big plate (or cake plate) over the bundt cake, then invert both. Firmly tap the bottom of the bundt pan a few times to release.
20 min - 10
Drizzle the top of the cake with the lemon glaze. Sprinkle with toasted coconut before the glaze sets so the coconut sticks.
Nutrition
Per serving
