One-Bowl Vegan Lemon Coconut Bundt Cake… so easy and delicious! Make this in one bowl, and simply pour and bake! Top with your choice of lemony glaze or powdered sugar.
You can not teach someone to love, you must show them.~LeaThis simple, delicious Vegan Meyer Lemon Coconut Bundt Cake recipe is incredibly EASY to make. Brian actually made this for me on my birthday, that’s how easy it is! It’s a one-bowl recipe, just whisk it up and pour it in. Using Meyer lemons gives it and added specialness, but regular old lemons are great too.
Coconut milk gives it a decadent richness that I love. It’s a light and flavorful cake perfect for special occasions and holiday tables. Serve with with the lemony glaze, top with berries or toasted coconut if you like, or simple sprinkle with powered sugar.
Lately, I have been receiving all sorts of gifts. Words filled with wisdom, chance encounters, simple acts of kindness that have left me feeling humbled. Gestures so unexpected and thoughtful they reach strait to my heart and squeeze.
I have been thinking about this lately, how the smallest gestures can make the biggest impact in our day and in our lives. I admit, I am not always good at this. But all around me examples keep pouring in, of how to be better.
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 had 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.
My whole life, she had been quietly showing me. Never preaching, never talking about it. Showing me.
What is the lesson that stands patiently in front of us everyday ?
Sometimes lessons are born of suffering. These always gets our attention, don’t they? Learn this now… or you will suffer more. HA!
But life, I am finding is generous with us too, giving us lessons born from the kindness and goodness of others. The simplest words, empathy, encouragement, sometimes even just a smile.
And the interesting thing is how often the universe taps us on the shoulder and invites us to participate in loving, most often in the smallest ways. Sometimes I feel these are the most important. How often I’ve ignored these proddings… or have just not noticed.
Most often because I’m thinking of something in the past, or worrying about the future, and not seeing what is right in front of me.
It is only when I am present, that I hear the invitation.
When some else is kind to me, it reminds me that I too can do this. We learn from each other don’t we?
Make this cake for someone you love this weekend. The kind act will bless you as much as it does them.
xoxo
PrintVegan 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
Scale
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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58
Anonymous says
February 10, 2012 at 12:40 amHi 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
Sylvia Wilson says
February 10, 2012 at 1:33 amThanks Kate! I’ve tried it both ways and it’s good either way. Happy baking!
runlikejoy says
February 12, 2012 at 4:29 pmSonna has chickens????? Who knew!
Joanne says
March 26, 2012 at 3:54 amOh, 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 🙂
Sylvia Wilson says
March 26, 2012 at 2:20 pmThanks! 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. 🙂
Simply Tia says
March 29, 2012 at 12:56 pmI 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!
Sylvia Wilson says
March 29, 2012 at 2:08 pmThank you Tia, and I hope the same for you. Thanks for visiting.
Sara says
February 8, 2013 at 5:05 pmis it possible to make this without using the shredded coconut?
Sylvia Fountaine says
February 8, 2013 at 10:26 pmI am not sure? Never tried it without the coconut. Let me know how it turns out if you try it that way… good luck!!
Sara says
February 8, 2013 at 5:06 pmis it possible to make this by omitting the shredded coconut?
Toby Colton says
October 18, 2015 at 5:50 pmHi. 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?
Sylvia Fountaine says
October 18, 2015 at 8:12 pmHi 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.
Sandy says
February 14, 2016 at 1:29 pmcan i make this cake gluten free?
Thanks
Sylvia Fountaine says
February 14, 2016 at 2:24 pmI have never tried??
Sarah says
July 7, 2016 at 11:14 amI 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!
Sylvia Fountaine says
July 8, 2016 at 8:06 amOh Sarah, Im so glad you enjoyed it!!
Sylvia Fountaine says
February 3, 2018 at 8:49 amThanks for your adjustments!
★★★★★
Leanne says
September 9, 2016 at 11:15 amI 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 🙂
Sylvia Fountaine says
September 11, 2016 at 3:00 pmOh Im sorry Leanne- I will fix. I hope it still turned out!
Hilary says
December 19, 2016 at 7:05 pmAmazing! Just made this for my husband’s birthday dinner party. Phenomenal!
Sylvia Fountaine says
December 20, 2016 at 7:17 amOh good Hillary! Glad you enjoyed!!! I love this one too. xo
Sylvia Fountaine says
February 3, 2018 at 8:49 amGlad you enjoyed it!
★★★★★
Bailey says
May 15, 2018 at 2:18 pmHow would this recipe work worth coconut flour or almond flour rather than all purpose?
Sylvia Fountaine says
May 15, 2018 at 4:33 pmThat’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!
Susan says
June 23, 2018 at 6:05 pmOne 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.
★★★★★
Marie danforthm says
July 28, 2018 at 3:52 amMade 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.
★★★★★
Judy says
October 5, 2018 at 6:59 pmUnbelievably DELICIOUS!!!! Rich, lemony…..perfect! (Oh, I did add some lime juice and zest because my boyfriend loves lime.)
★★★★★
Sam says
November 30, 2018 at 10:42 pmI threw in some raspberries just to add a lil kick to it and by god…best recipe everrrrr!!!!
★★★★★
Sylvia Fountaine says
December 1, 2018 at 12:46 amYay!!! love it!
Raine says
December 31, 2018 at 10:56 amSo delicious and moist. ou’d never know it was vegan! Love, love!
★★★★★
Sylvia Fountaine says
January 1, 2019 at 3:13 pmAwesome Raine- glad you enjoyed it!
Jackie says
January 1, 2019 at 11:15 pmAbsolutely fantastic recipe, made for our mixed family of vegans/food allergies, will use this recipe forever i think!
★★★★★
Laurel says
January 10, 2019 at 1:12 pmI was wondering what type of olive oil-“light” as in golden or extra virgin”green”?
Thank you
★★★★★
Sylvia Fountaine says
January 10, 2019 at 10:05 pmJust a mild tasting version.
Adi says
February 8, 2019 at 8:00 amHey, 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 😅
Sylvia Fountaine says
February 9, 2019 at 7:43 amI used one that was 10 inches wide.
Riya says
April 14, 2019 at 5:08 pmBest lemon cake ever
★★★★★
Sylvia Fountaine says
April 15, 2019 at 3:50 pmAwesome Riya, great to hear!
Donna Hattrup says
April 20, 2019 at 9:11 amCan sugar be substituted with honey?
Sylvia Fountaine says
April 20, 2019 at 10:07 pmSo I haven’t personally tried this with honey. I think the flavor would work, just concerned about the consistency. If you do try with honey, will you let us know how it turns out?
Judy says
April 26, 2019 at 12:10 pmthe BEST vegan or non-vegan cake EVER!
★★★★★
Sylvia Fountaine says
April 26, 2019 at 5:19 pmThanks!!!
Lindsey says
April 30, 2019 at 9:27 pmI made this exactly as written, without the frosting because I didn’t have any powdered sugar. I want to try it with regular lemons next because I want to see the contrast between the two. It is moist, delicious, and super easy to make!
★★★★★
Sylvia Fountaine says
May 1, 2019 at 6:32 amHi Lindsay! Im so glad you liked this!