When I was growing up, there was this magnet on our fridge that lived in the same spot for probably 30 years. My mom put it there after a trip to Finland.
It is a Finnish saying…
I cannot tell you how many times I have looked at this without actually seeing it.
A few years ago when I was helping my mom move here, I finally asked her what it meant.
She translated it to: You can not teach someone to love, you must show them.
Sometimes lessons are born of suffering. These always gets our attention, don’t they? Learn this now… or you will suffer more. HA!
Vegan Meyer Lemon Coconut Bundt Cake
One Bowl Vegan Meyer Lemon Coconut Bundt Cake…SO easy and delicious! Make this in one bowl, and pour and bake!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 10-12 1x
- Category: Vegan Dessert
- Method: Baked
- Cuisine: Northwest
Ingredients
- 1 1/2 Cups sugar
- 2/3 cups olive oil
- 1 can full fat coconut milk ( 13.5-14 oz)
- 1/2 Cup meyer lemon juice ( 3 –4 lemons) or use regular lemons
- 3 Tablespoon meyer lemon zest, don’t skimp
- 2 tsp vanilla
- 3 Cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 Cups shredded coconut (for extra nuttiness, lightly toast!)
Icing:
- 2 T lemon juice
- 1 C powdered sugar
Instructions
- Preheat oven 350F
- In a large bowl mix ( or stand mixer) whisk sugar, oil, coconut milk, lemon juice, zest, and vanilla. Sift in flour, baking powder, baking soda mixing in batches. Mix well after each addition. Add salt and shredded coconut. Stir.
- Grease and flour a bunt pan well, and pour mixture in. (You could also make these into cupcakes, filling 2/3- 3/4 full and baking for 20-25 mins ). For Bunt, bake 1 hour. Cupcakes will bake faster….in either case check by inserting a skewer, if it comes out clean, it’s done.
- Let it cool completely before inverting.
- Invert budnt pan gently onto a cake plate. Or easier still, place plate over the bunt cake then invert both. Sprinkle with powder sugar or drizzle the top with icing.
- To make icing, simply mix ingredients together, let stand 10 minutes, drizzle over cake.
- Top with toasted coconut if you like. Enjoy your creation!
Notes
- This recipe was originally from Epicurean Vegan with some slight changes.
Keywords: vegan bundt cake, lemon bundt cake, lemon bundt cake vegan, vegan lemon cake, coconut cake vegan
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Hi Sylvia-
I love your blog-the pictures are equally as excellent as the writing.
I just made this lovely cake-it’s baking as I write this. I wondered though if you use sweetened or unsweetened coconut flakes? I am using unsweetened in the cake-does it make a difference?
Thanks, Kate
Thanks Kate! I’ve tried it both ways and it’s good either way. Happy baking!
Sonna has chickens????? Who knew!
Oh, it is the macarons girl again….. just noted that you are popping over to New Zealand soon……. I am already there. Touch base if you want a bit of a tour around Auckland 🙂
Thanks! We would have taken you up on it! It was several weeks ago now that we were there. What a beautiful city…. and amazing country! I loved being there. We spent 3 weeks traveling all around…and saw so many beautiful sights. I am ready to go back now. 🙂
I love this statement the best “But life, I am finding is generous with us too, giving us lessons born from the kindness and goodness of others.” I’m so happy that people are being kind one to another and that you are having a blessed month. I hope the entire year continues this way for you.
This bundt cake looks and sounds very delicious. I love coconut and I think paired with lemon it would make an awesome dessert. Very well done!
Thank you Tia, and I hope the same for you. Thanks for visiting.
is it possible to make this without using the shredded coconut?
I am not sure? Never tried it without the coconut. Let me know how it turns out if you try it that way… good luck!!
is it possible to make this by omitting the shredded coconut?
Hi. I am new to your blog. I made the rose petal jam yesterday and it is amazing. Now I am looking at your vegan meyer lemon bundt cake. Here is my question. I use organic coconut milk in the can. These days, about 1/3 of the can, no matter the brand, is thickened water. The cream separates. So when you say to use the whole can, are we to use the thickened water or just the cream. This is a problem for me in one of my recipes. I use beaten egg white to lighten the cake because of all the water and now am thinking of taking only the cream part for my recipe. Yours, being vegan, has no eggs to lighten it. Or, do you get coconut milk/cream in the can that has no thickened water?
Hi Toby, I use coconut milk that has both the liquid and the hard solids, and add both. Hopefully that helps. Let mk won how it turns out.
can i make this cake gluten free?
Thanks
I have never tried??
I followed this recipe almost exactly, but subbed the lemon zest for 1/2 tbsp lemon oil, 1/4 tsp lime oil, and 1/2 tsp ground ginger sifted in with the dry ingredients. For the icing, I also added 1/4 tsp. lemon oil and a couple drops of vanilla extract in with the lemon juice, to add a little extra punch. This was my first time baking a vegan cake and I’m so please with how it turned out . It was a HUGE hit for my vegan co-worker’s birthday potluck. Thank you for the recipe!
Oh Sarah, Im so glad you enjoyed it!!
Thanks for your adjustments!
★★★★★
I totally forgot to add the salt in because your instructions totally excluded that out. Baking now! Fingers crossed it turns out okay! Can’t wait 🙂
Oh Im sorry Leanne- I will fix. I hope it still turned out!
Amazing! Just made this for my husband’s birthday dinner party. Phenomenal!
Oh good Hillary! Glad you enjoyed!!! I love this one too. xo
Glad you enjoyed it!
★★★★★
How would this recipe work worth coconut flour or almond flour rather than all purpose?
That’s a great question and I wish I knew! Sorry ….haven’t tried it yet.If you happen to, please let us know how it goes!
One of the best vegan and regular cakes I ever made. Very moist and very very delicious. My non vegan husband loved it. I’m sure my vegan son will love it too.
★★★★★
Made this exactly as written and it was wonderful. So tasty.
Wasn’t exactly easy dealing with juicing lemons and zesting.
However well worth the time.
★★★★★
Unbelievably DELICIOUS!!!! Rich, lemony…..perfect! (Oh, I did add some lime juice and zest because my boyfriend loves lime.)
★★★★★
I threw in some raspberries just to add a lil kick to it and by god…best recipe everrrrr!!!!
★★★★★
Yay!!! love it!
So delicious and moist. ou’d never know it was vegan! Love, love!
★★★★★
Awesome Raine- glad you enjoyed it!
Absolutely fantastic recipe, made for our mixed family of vegans/food allergies, will use this recipe forever i think!
★★★★★
I was wondering what type of olive oil-“light” as in golden or extra virgin”green”?
Thank you
★★★★★
Just a mild tasting version.
Hey, not sure if it’s a weird question but what size is the bundt pan? I’m not sure if there’s a standard for bundt pans but here there are different size 😅
I used one that was 10 inches wide.
Best lemon cake ever
★★★★★
Awesome Riya, great to hear!