Vegan Lemon Bundt Cake
Brighten your day with this irresistible Vegan Lemon Bundt Cake—a citrusy, dairy-free delight that's as beautiful as it is delicious! Featuring fresh lemon juice, fragrant lemon zest, and a moist texture from applesauce and almond milk, this cake is bursting with tangy, refreshing flavors. Topped with a luscious lemon glaze that drips decadently down its signature bundt shape, this dessert is perfect for any occasion, from brunches to summer parties. With easy-to-follow steps and pantry-friendly ingredients, this recipe offers a cruelty-free twist on a classic favorite while being completely egg-free and dairy-free. Prepare to savor the perfect balance of tart and sweet in every tender bite! Keywords: vegan lemon bundt cake, dairy-free dessert, citrus cake, lemon glaze, egg-free recipe.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened almond milk
- 0.25 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1.5 cups granulated sugar
- 0.5 cup canola oil
- 0.5 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1.5 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease a bundt pan with vegetable oil or non-stick spray and lightly flour it to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mix the almond milk and 1/4 cup lemon juice to create a vegan buttermilk. Let it sit for about 5 minutes.
In another bowl, combine the sugar, canola oil, applesauce, vanilla extract, and lemon zest.
Gradually incorporate the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Carefully invert the cake onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth.
Once the cake is cool, drizzle the glaze over the top, allowing it to drip down the sides.
Slice and serve the vegan lemon bundt cake, enjoying its refreshing citrusy flavor.
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 745.2 g | 271% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 493.2 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 508 mg | 39% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 532 mg | 11% | |
*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.
