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. With a Video! Gluten-free adaptable
You can not teach someone to love, you must show them.~Lea
This simple, one bowl, Vegan Meyer Lemon Coconut Bundt Cake recipe is incredibly EASY to make and oh so delicious! My husband Brian actually made this for me on my birthday, and if he can do it, I know you can do it – it is that easy!
It’s a one-bowl recipe, just whisk it up and pour it in a bundt pan. Using Meyer lemons gives it an 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 fresh berries or toasted coconut if you like, or simply sprinkle with powdered sugar.
Meyer Lemon Bundt Cake | 60-second video
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. Of how to love 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 pack up and 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 every day?
Sometimes lessons are born of suffering. These always get our attention, don’t they? Learn this now… or you will suffer more. HA!
But lately I am finding, that life is generous with us too, giving us lessons born from the kindness and goodness of others.
The simplest words, empathy, encouragement, even something as simple as 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 of all.
How often we ignore these little proddings… or just don’t take notice. 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 someone else is kind to me, it reminds me that I too can do this. We learn from each other don’t we?
Share this cake with someone you love this weekend. The act will bless you as much as it does them.
xoxo
More recipes you may like:
- Meyer Lemon Loaf Cake with Pistachios
- Vegan Cranberry Cake
- Homemade Strawberry Shortcake
- Strawberry Breakfast Cake
- Berry Trifles w/ Lemon Cake & Coconut Whipped Cream
- Dark Chocolate Bundt Cake with Blood Oranges
Vegan Meyer Lemon Coconut Bundt Cake
- 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
- Diet: Vegan
Description
One Bowl Vegan Meyer Lemon Coconut Bundt Cake…SO easy and delicious! Make this in one bowl, and pour and bake!
Ingredients
Scale
- 1 1/2 cups sugar
- 2/3 cup olive oil
- 1 can full-fat coconut milk ( 13.5–14 oz)
- 3 tablespoons lemon zest, don’t skimp
- 1/2 cup fresh lemon juice (3–4 Meyer lemons) or use regular lemons
- 2 tsp vanilla
- 3 cups all-purpose flour (or sub Bob’s Red Mill GF flour blend)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups shredded coconut or flaked coconut, lightly toasted
Icing:
- 2 tablespoons lemon juice
- 1 cup 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 the mixture in. Bake 1 hour. (You could also make these into cupcakes, filling 2/3- 3/4 full and baking for 20-25 mins ). Cupcakes will bake faster – in either case, check by inserting a skewer or toothpick, if it comes out clean, it’s done.
- Let it cool completely before inverting.
- Carefully slide a thin knife gently down the sides to loosen.
- Invert bundt cake by placing a plate (or cake plate) over the bundt cake then invert both.
- To garnish: Sprinkle with powder sugar or drizzle the top with cooled icing. Sprinkle with more toasted coconut.
- To make the icing, simply mix ingredients together, let cool 10-20 minutes, drizzle over cake.
Notes
This recipe was originally from Epicurean Vegan with some slight changes.
Nutrition
- Serving Size:
- Calories: 416
- Sugar: 33.4 g
- Sodium: 364.9 mg
- Fat: 19.2 g
- Saturated Fat: 7.9 g
- Carbohydrates: 58.7 g
- Fiber: 1 g
- Protein: 3.9 g
- Cholesterol: 0 mg
Keywords: vegan bundt cake, lemon bundt cake, lemon bundt cake vegan, vegan lemon cake, coconut cake vegan
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I have made this cake soooo many times and it’s always an absolute hit! The key is good lemons.
★★★★★
Great to hear Christine! Glad you enjoy it!
I can’t wait to try this cake! How far ahead before serving can I make this? Should it be refrigerated then brought to room temperature to serve if made ahead? How does it hold up once the glaze is on?
Thanks!
Hi Lauren, this cake is best made up to three days ahead, refrigerated. I would wait to glaze it til day of serving as glaze can crumble off. 🙂