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Feasting At Home

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46 February 7, 2012 Baked Goods

Vegan Meyer Lemon Coconut Bundt Cake

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One Bowl Vegan Lemon Coconut Bundt Cake…SO easy and delicious! Make this in one bowl, and simply pour and bake! Top with a lemon glaze or powdered sugar. 
One Bowl Vegan Meyer Lemon Coconut Bundt Cake...SO easy and delicious! Make this in one bowl, and pour and bake! #vegan #bundt #Bundtcake #lemoncake #vegancake www.feastingathome.com
You can not teach someone to love, you must show them.
Lea (my mom) 
This 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.
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 small gestures really make a difference in our day and in our lives. I have not been particularly good at this. But all around me examples keep pouring in, of how to be better.
An EASY recipe for the most delicious VEGAN Lemon Coconut Bundt Cake...use meyer lemons for extra goodness. One bowl, simple!

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.

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My whole life, she had been quietly showing me.
What is the lesson that stands patiently in front of us everyday ?
Vegan Meyer Lemon Coconut Bundt Cake...SO easy and delicious! Make this in one bowl, and pour | www.feastingathome.com

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.
Vegan Meyer Lemon Coconut Bundt Cake...SO easy and delicious! Make this in one bowl, and pour | www.feastingathome.com
Vegan Meyer Lemon Coconut Bundt Cake...SO easy and delicious! Make this in one bowl, and pour | www.feastingathome.com
Make this cake for someone you love.
xoxo
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Vegan Meyer Lemon Coconut Bundt Cake

Vegan meyer lemon coconut cake | www.feastingathome.com

★★★★★

5 from 9 reviews

One Bowl Vegan Meyer Lemon Coconut Bundt Cake…SO easy and delicious! Make this in one bowl, and pour and bake!

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 10-12
  • 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

  1. Preheat oven 350F
  2. 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.
  3. 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.
  4. Let it cool completely before inverting.
  5. 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.
  6. To make icing, simply mix ingredients together, let stand 10 minutes, drizzle over cake.
  7. Top with toasted coconut if you like. Enjoy your creation!

Notes

  1. 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

lemon

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Categories: Baked Goods

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Comments

  1. Anonymous says

    February 10, 2012 at 12:40 am

    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

    Reply
    • Sylvia Wilson says

      February 10, 2012 at 1:33 am

      Thanks Kate! I’ve tried it both ways and it’s good either way. Happy baking!

      Reply
  2. runlikejoy says

    February 12, 2012 at 4:29 pm

    Sonna has chickens????? Who knew!

    Reply
  3. Joanne says

    March 26, 2012 at 3:54 am

    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 🙂

    Reply
    • Sylvia Wilson says

      March 26, 2012 at 2:20 pm

      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. 🙂

      Reply
  4. Simply Tia says

    March 29, 2012 at 12:56 pm

    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!

    Reply
    • Sylvia Wilson says

      March 29, 2012 at 2:08 pm

      Thank you Tia, and I hope the same for you. Thanks for visiting.

      Reply
  5. Sara says

    February 8, 2013 at 5:05 pm

    is it possible to make this without using the shredded coconut?

    Reply
    • Sylvia Fountaine says

      February 8, 2013 at 10:26 pm

      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!!

      Reply
  6. Sara says

    February 8, 2013 at 5:06 pm

    is it possible to make this by omitting the shredded coconut?

    Reply
  7. Toby Colton says

    October 18, 2015 at 5:50 pm

    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?

    Reply
    • Sylvia Fountaine says

      October 18, 2015 at 8:12 pm

      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.

      Reply
  8. Sandy says

    February 14, 2016 at 1:29 pm

    can i make this cake gluten free?
    Thanks

    Reply
    • Sylvia Fountaine says

      February 14, 2016 at 2:24 pm

      I have never tried??

      Reply
  9. Sarah says

    July 7, 2016 at 11:14 am

    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!

    Reply
    • Sylvia Fountaine says

      July 8, 2016 at 8:06 am

      Oh Sarah, Im so glad you enjoyed it!!

      Reply
    • Sylvia Fountaine says

      February 3, 2018 at 8:49 am

      Thanks for your adjustments!

      ★★★★★

      Reply
  10. Leanne says

    September 9, 2016 at 11:15 am

    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 🙂

    Reply
    • Sylvia Fountaine says

      September 11, 2016 at 3:00 pm

      Oh Im sorry Leanne- I will fix. I hope it still turned out!

      Reply
  11. Hilary says

    December 19, 2016 at 7:05 pm

    Amazing! Just made this for my husband’s birthday dinner party. Phenomenal!

    Reply
    • Sylvia Fountaine says

      December 20, 2016 at 7:17 am

      Oh good Hillary! Glad you enjoyed!!! I love this one too. xo

      Reply
      • Sylvia Fountaine says

        February 3, 2018 at 8:49 am

        Glad you enjoyed it!

        ★★★★★

        Reply
  12. Bailey says

    May 15, 2018 at 2:18 pm

    How would this recipe work worth coconut flour or almond flour rather than all purpose?

    Reply
    • Sylvia Fountaine says

      May 15, 2018 at 4:33 pm

      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!

      Reply
  13. Susan says

    June 23, 2018 at 6:05 pm

    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.

    ★★★★★

    Reply
  14. Marie danforthm says

    July 28, 2018 at 3:52 am

    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.

    ★★★★★

    Reply
  15. Judy says

    October 5, 2018 at 6:59 pm

    Unbelievably DELICIOUS!!!! Rich, lemony…..perfect! (Oh, I did add some lime juice and zest because my boyfriend loves lime.)

    ★★★★★

    Reply
  16. Sam says

    November 30, 2018 at 10:42 pm

    I threw in some raspberries just to add a lil kick to it and by god…best recipe everrrrr!!!!

    ★★★★★

    Reply
    • Sylvia Fountaine says

      December 1, 2018 at 12:46 am

      Yay!!! love it!

      Reply
  17. Raine says

    December 31, 2018 at 10:56 am

    So delicious and moist. ou’d never know it was vegan! Love, love!

    ★★★★★

    Reply
    • Sylvia Fountaine says

      January 1, 2019 at 3:13 pm

      Awesome Raine- glad you enjoyed it!

      Reply
  18. Jackie says

    January 1, 2019 at 11:15 pm

    Absolutely fantastic recipe, made for our mixed family of vegans/food allergies, will use this recipe forever i think!

    ★★★★★

    Reply
  19. Laurel says

    January 10, 2019 at 1:12 pm

    I was wondering what type of olive oil-“light” as in golden or extra virgin”green”?
    Thank you

    ★★★★★

    Reply
    • Sylvia Fountaine says

      January 10, 2019 at 10:05 pm

      Just a mild tasting version.

      Reply
  20. Adi says

    February 8, 2019 at 8:00 am

    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 😅

    Reply
    • Sylvia Fountaine says

      February 9, 2019 at 7:43 am

      I used one that was 10 inches wide.

      Reply

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Hi, I'm Sylvia! PNW Chef & 2018 Saveur Blog Awards Finalist!
Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us! >> More

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