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 the lemony glaze, top with berries or toasted coconut if you like, or simply sprinkle with powdered 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 straight 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 get 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
Sylvia
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Vegan Meyer Lemon Coconut Bundt Cake
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 10-12
- Category: Vegan Dessert
- Method: Baked
- Cuisine: Northwest
Description
One Bowl Vegan Meyer Lemon Coconut Bundt Cake…SO easy and delicious! Make this in one bowl, and pour and bake!
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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Can you use lemon extract instead of juice?
I think it may affect the recipe, liquid ratio-wise.
Hi – can this be made with maple syrup instead of sugar? If so, how much would you use? Thank you. This looks really good and I’d love to make it (I also like your sweet story above).
Hi Ana- it probably could but all the ratios would change and I’m afraid your cake would not turn out without some major tweaking.
I made this for my sons friend, who is vegan, and is heading off to college. I made the cupcake version (saved a few for my family) and they were delicious! I already had all of the ingredients in my pantry and the recipe was super easy to make. Whenever I tell my family I am making one of Sylvia’s recipes they know it’s going to be yummy:)
Thanks Sylvia. Your recipes never disappoint!
★★★★★
Awesome! Glad you liked this! 🙌
The best cake ever. Made it for my daughter’s birthday. The whole family loved it and it was so easy. Thank you so much for your receipes. I have tried some of the others and they are wonderful and so healthy. I don’t post anything.
thanks so much Nancy- glad you enjoyed it and really appreciate you commenting. 🙂
I made this but omitted the shredded coconut. My cake did not rise much and tasted a bit flat – the batter tasted great and lemony, but the cake was pretty bland. Could the omission of coconut have impacted the rise, or did something else go wrong? is there a reason the flavor didn’t pop out after baking?
★★★
The coconut really helps the flavor. Is it possible you left out the salt?
I’m not much of a baker, so I am wondering if I can replace one cup of all purpose flour with whole wheat pastry?
yes!
Could I use avocado oil instead?
Yes, it would work… would you be ok with the flavor?
This cake looks so good but I’ve tried it twice exactly like this recipe and both times came out really bad, the first time the outer layer came out super hard and the inside really sweet, almost made my teeth ache. The second time I tried less sugar but again the outer layer came out super hard and the inside almost raw. Not sure what’s bro working
Hummmmm. Sorry about that. Something is not right- the cake should not be overly sweet? What kind of sugar are you using?
I had the same result as Yolanda. I’ve read the recipe million times. Can’t figure out what went wrong. I made cupcakes . The middle of the cupcakes flopped and was like pudding. The outer layer was hard. What acts as a binder in this recipe? Am I suppose to use an egg replacer ?
Hi sorry about that. So frustrating. There is no egg placer here – just baking soda and baking powder. Sometimes (rarely though) these can lose their “lift” if old? Also wondering, could it be an oven temp problem? An overly hot oven?
Wow just made this and it’s delicious! I was worried as I was adding all that olive oil to the batter that it would taste olive oily but it bakes really well with the fresh lemon juice. And I just used regular lemons. Can’t wait to serve it to friends tonight!
★★★★★
Excellent! I made with regular lemons and I drizzled with coconut icing to emphasize the coconut in the cake. Super moist and tender. I’ll be making this again for sure.
★★★★★
Perfect!