Dairy-Free Lemon Bundt Cake
Bright, tangy, and irresistibly moist, this Dairy-Free Lemon Bundt Cake is a citrus lover’s dream come true. Made with almond milk and unsweetened applesauce, this dairy-free twist on the classic bundt cake delivers all the luscious flavor without compromising on texture. The combination of fresh lemon juice and zest infuses the batter with vibrant notes of sunshine, while a silky lemon glaze drizzled on top adds the perfect finishing touch. This recipe is perfect for special occasions, weekday desserts, or even as a zesty breakfast treat. With a prep time of just 20 minutes and a bake time of 50 minutes, you’ll have a delectable homemade dessert that serves 12 in no time! Whether you're accommodating dietary needs or simply craving bright citrus goodness, this dairy-free bundt cake will steal the show.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Sugar
- 0.75 cups Vegetable oil
- 0.5 cups Unsweetened applesauce
- 0.5 cups Lemon juice
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
- 3 Eggs
- 1 cup Almond milk
- 1.5 cups Powdered sugar
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, combine the sugar, vegetable oil, and applesauce. Mix until well combined.
Add the lemon juice, lemon zest, and vanilla extract to the wet ingredients. Stir until incorporated.
Add the eggs one at a time, mixing well after each addition.
Slowly mix in the almond milk, alternating with the dry ingredients. Begin and end with the dry ingredients. Mix until everything is just combined.
Pour the batter into the prepared bundt pan. Smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
For the glaze, mix the powdered sugar with the lemon juice until smooth and drizzle over the cooled cake.
Let the glaze set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
4778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 101.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3073 mg | 134% | |
| Total Carbohydrate | 759.6 g | 276% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 509.6 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 567 mg | 44% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
