A delicious, easy, one-bowl vegan Lemon Bundt Cake recipe made with coconut milk, drizzled with a tangy lemon glaze. Easy to make, with a video.
You can not teach someone to love; you must show them. ~ Finnish saying.
Amazing! Loved by all adults and kids! Easy to make!
This simple, one-bowl, Vegan Lemon Bundt Cake recipe is incredibly easy to make and very delicious! It’s an older recipe with great reviews, but the photos needed a little refresh. My husband Brian actually made this for me on my birthday a few years back, and if he can do it, I know you can do it too – it is really that easy! It’s a one-bowl recipe; just stir, pour, and bake. Using Meyer lemons adds a special touch, but regular old lemons work 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 sprinkle with powdered sugar.
Why you’ll love this Lemon Bundt Cake recipe!
An easy, one-bowl recipe. This easy lemon bundt cake recipe is made in one bowl for easy prep and clean-up. It’s a perfect recipe for anyone new to vegan baking or for when you’re craving a sweet treat with little effort!
Bright lemon flavor. I especially love this cake in the spring or summer when bright, citrusy flavor is so refreshing and uplifting - a beautiful and festive cake for any special occasion. A treat for any lemon lover!
A decadent vegan dessert. It’s hard to believe this cake is made entirely with plant-based ingredients, but creamy coconut milk imparts a luxuriously rich flavor that is quite irresistible!
Lemon Bundt Cake Ingredients
- Sugar - Sweetens the cake while helping create a tender, moist crumb.
- Olive oil - Adds richness and moisture, giving the cake a soft, delicate texture without dairy.
- Full-fat coconut milk - Provides creamy richness and structure in place of eggs and dairy. Yogurt or sour cream (plant-based or regular) can be used as an alternative for a slightly tangier flavor.
- Lemon zest - The star ingredient, bringing bright, aromatic citrus flavor-don't skimp here for maximum impact.
- Fresh lemon juice - Adds vibrant acidity and fresh lemon flavor, balancing the sweetness and enhancing the overall brightness of the cake.
- Vanilla extract - Rounds out the citrus with warm, subtle sweetness.
- All-purpose flour - Forms the structure of the cake; a gluten-free flour blend can be used if needed.
- Baking powder and baking soda - Work together to help the cake rise and create a light, fluffy texture.
- Salt - Balances the sweetness and enhances the lemon flavor.
- Shredded coconut (lightly toasted) - Adds texture and a subtle nutty flavor that pairs beautifully with the lemon. Extra can be sprinkled on top for garnish if desired.
- Optional Topping - Lemon Glaze, or powdered sugar for sprinkling.
See the recipe card below for measurements!
How to Make Vegan Bundt Cake
1. Prep. Preheat the oven to 350°F. Grease (with your fingers, a paper towel, or a spray) and flour your bundt pan, making sure to generously coat all of the edges.
2. Whisk the cake batter. Add sugar, oil, coconut milk, lemon juice and zest, and vanilla to a large bowl (or stand mixer), and whisk (use medium speed for the stand mixer). Sift flour, baking powder, baking soda, a teaspoon of salt, and coconut into the wet ingredients, and gently fold them into the mixture.
3. Bake. Transfer the cake mix to the bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean. The internal temperature should be 200°F.
Note: You could also turn these into cupcakes! Fill a muffin tin 2/3-3/4 full and bake for 20-25 minutes.
4. Make the lemon glaze (optional). Follow our Lemon Glaze recipe. Or, sprinkle the cake with powdered sugar.
5. Let cool. For best results, let the cake cool on a wire rack for 20-30 minutes before inverting the pan. Slide a knife gently down the sides to loosen the bundt cake before placing a big plate or cake plate on top, then flip it. Tap the bottom of the pan firmly to release it.
6. Finish. Use a spoon to drizzle the top of the cake with lemon glaze and sprinkle with toasted coconut, or other garnishes, like edible flowers, quartered lemons, or fresh mint.
Chef’s Tips & TRICKS
- Grease the bundt pan generously. Get into every nook and cranny, as bundt pans are notorious for sticking. A light dusting of flour after greasing helps even more.
- Zest the lemons before juicing them. This makes it much easier, and you’ll get more zest without wasting the fruit.
- Don’t skimp on the zest! The zest carries the most concentrated lemon flavor, so be generous for that bright, aromatic punch.
- Sift the dry ingredients. This prevents clumps and helps create lighter, more even, and moist crumbs.
- Fold gently and be careful not to over-mix. Once the flour goes in, mix just until combined. Over-mixing can make the cake dense instead of tender.
- Check for doneness. Look for a clean toothpick and a springy top. An internal temp around 200°F ensures it’s fully baked without drying out.
- Let it cool. Give the bundt cake a rest for 20-30 minutes. Remove it from the pan too soon and it may break, or let it rest too long and it may stick.
- Loosen the edges gently. Carefully run a knife around the sides before inverting to help it release cleanly.
- Glaze after cooling. Let the cake cool completely before adding the glaze so it sets properly rather than soaking in.
Serving Suggestions
Serve with our rhubarb compote, vegan ice cream, or homemade vanilla ice cream.
Storage
Store leftovers covered with a lid or plastic wrap on the counter for up to 4 days, or in an airtight container in the refrigerator for up to 10 days. Freeze for up to 3 months.
This is the BEST lemon bundt cake recipe – hope you enjoy it!
More Lemon Desserts you may like
- Vegan Cranberry Cake
- Homemade Strawberry Shortcake
- Strawberry Breakfast Cake
- Dark Chocolate Bundt Cake with Blood Oranges
Watch how to make Lemon Bundt Cake
After you try this Lemon Bundt Cake recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Vegan Lemon Bundt Cake Recipe
- 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
A delicious, easy, one-bowl Lemon Bundt Cake recipe made with coconut milk, drizzled with a tangy lemon glaze. Vegan with a video.
Ingredients
- 1 1/4 cup sugar (see notes)
- 2/3 cup olive oil
- 1 can full-fat coconut milk (13.5–14 oz) (or sub 1 1/4 cups yogurt or sour cream)
- 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 cup unsweetened shredded coconut, lightly toasted
Instructions
- Preheat oven to 350°F
- Prepare the pan. Grease and flour a bunt pan, really, really well, getting all the nooks and crannies.
- Cake Batter. In a large bowl (or a stand mixer), whisk sugar, oil, coconut milk, lemon juice, zest, and vanilla. Sift in flour, baking powder, baking soda, salt, and coconut. Fold in gently, stirring minimally.
- Bake on Middle Rack. Bake 50 minutes to 1 hour or until a toothpick comes out clean and internal temp reaches 200F. (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.
- Make the optional Lemon Glaze. Alternatively, you could sprinkle with powdered sugar.
- Cool. Let the cake cool 20-30 minutes before inverting. Carefully slide a thin knife gently down the sides to loosen. Invert the bundt cake by placing a big plate (or cake plate) over the bundt cake, then invert both. Firmly tap the bottom of the bundt pan a few times to release.
- Drizzle the top of the cake with the lemon glaze. Sprinkle with toasted coconut before the glaze sets so the coconut sticks.
Notes
Sugar: If planning to use the lemon glaze, you could cut back the sugar in the cake by ¼ cup.
Store the cake at room temperature, lightly covered, for up to 3 days on the kitchen counter, or refrigerate 7-10 days, or freeze up to 3 months.
This recipe was originally from Epicurean Vegan, who got it from Veganomics, with some slight changes. You can swap out the coconut milk for whole milk yogurt or sour cream- obviously not vegan. 😉
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
On the home front. Lately, I have been receiving all sorts of gifts. Words filled with wisdom, chance encounters, and simple acts of kindness 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 have found that life is generous with us, too, offering lessons born of others’ kindness. The simplest words, empathy, encouragement, or 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. 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 be kind. We learn from each other, don’t we? Share this cake with someone you love this weekend. -xo Sylvia
This recipe is fantastic! I made it for her friend’s birthday and there wasn’t a single piece left. Since I didn’t have coconut on hand and I wanted to add another type of fruit besides lemon, I used blueberries, stirring some into the batter and then topping the final cake with blueberries and powdered sugar. It’s just so moist and delicious. Thank you for sharing the recipe!
Sounds delicious Donna!
Sylvia,
Did you make this with Bobs All Purpose GF flour
OR Bobs 1:1 GF Flour?????
These two flours bake quite differently so I wanted to ask before I experiment and potentially have a flop!
Hey Trina- I honestly can’t remember, sorry, it has been a while.
Hello,
I can’t wait to try this.
Could I substitute a coconut oil for the olive oil?
Thank you
I think that should be fine?
Instead of olive oil can I use canola oil or even regular vegetable oil?
Sure, should work just fine.
This recipe looks amazing! Could you use the same recipe to make a two layer cake?
Hi Erika- I haven’t tried but I think this would work!
Made this cake yesterday for my life group last night. Everyone loved it! I made the glaze, filled the center of the cake and around the base with mixed fresh berries and then sprinkled all with a little powdered sugar. Lovely presentation!
Love it Lisa!
Just made this cake today and it is delicious! I cut the sugar by 1/2 cup and honestly probably could’ve cut it by another 1/4 c since I put the lemon glaze over it, but either way, it’s incredible!
Thanks Lauren!
Can I use coconut sugar instead
I think it should be fine!
This cake is phenomenal. I make it with Bob’s Red Mill gluten free flour, and it works like a dream. Easily one of the very best gf cakes I’ve ever had.
Would this recipe work with other flavors? As in, could it make a chocolate or some sort of spice cake? And if so, what would you suggest swapping out for the lemon zest and juice? Good gluten free cake is SO difficult to find, I’d love to try to use this as my staple base. Thanks!
I will add this to the recipe notes- very appreciated Laura! Yes, I think other flavors would work fine!
Great! Do you have any recommendations or should I just wing it? I’ll be happy to report back and let you know how they go.
I would be winging it with my recommendations 🙂 Just play around with it and have fun Laura!
Just fabulous cake. One of the best we have ever made. Only trouble is my husband doesn’t want to part with it and refuses to offer any to friends…
Ha! Funny… and so happy you both like it. 🙂
I’m not sure about the baking time. I bake bread all the time, and have an accurate thermometer, but with 350F after 25 min it was raw and liquid inside.
I’m at 45 min now and it’s finally looking like it’s done.
Hi Nina- I think you were looking at the cupcake baking time- bundt cake baking time is one hour. I made the instructions a little more clear. 🙂
This cake is scrumptious!!!! Seriously good , I did half the recipe just incase it wasn’t to my taste . I reduced 1/4 less sugar so instead of 1 1/2 cup 1 1/4 cup is perfectly sweet . I wanted to use my coconut creamer that I didn’t care for and instead of the 2 tsp vanilla I used lemon extract . Next time I will omit the shredded coconut this cake is so good the coconut is kind of interfering with the texture of the cake . Next time I will increase the lemon juice to 1/4 cup more and reduce the coconut milk . This cake is unbelievably awesome. The crust around is crispy the inside just melt in your mouth . When I will make it again I will cut the cake in half and add lemon curd in the layer …thanks
Glad you enjoyed this Bridgette!
Do you use unsweetened or sweet coconut ? I want to bake it but I am not sure which one you use . Is the cake really sweet or I can reduce the sugar a little bit ? Thank you
Hi Bridgette- I believe I used unsweetened shredded coconut here! It’s not overly sweet.
Can you give me accurate proportions using coconut flour, almond flour, or hazelnut flour instead of regular flour for this recipe?
Hi Michelle- I’m so sorry I’ve only made this with regular flour. You would have to experiment here. Please let us know the results if you try- helpful to other readers too!
I have made this cake every year for my husbands birthday! We love it. I use limes too!
I was wondering if I can use lite coconut milk?
It’s been a year so I was also wondering if I do go buy the full fat do I just use the thick white part or the whole can and clear liquid part too?
Thank you so much!
Use the whole can- liquid and solid. I haven’t tried lite coconut milk here but guessing it should be ok?
When you added flour did you use electric whisk or mix by hand x
I whisked by hand, but either is fine!
Thank you, I am baking this cake today 👍 can I ask did you use granulated or caster sugar x
Granulated!
I was looking for a good basic vegan Bundt cake recipe but this is not it. I had the same experience as others with the inside of the cake being a sort of rubbery goo. Cake was done (toothpick came out clean) and outside looked done though it was a little tough.
After mixing, I had noticed the batter looked very runny and was bubbling from the baking powder; that was my first hint it might not go well. When I took cake out of the Bundt pan, the surface of the cake and the residue in the pan looked oily.
Hummm, something seems off -I’m so sorry! Can you double-check your measurements… I’ve made this one so many times with no problems, so I’m curious as to what could have happened.
Are the measurements correct on here for the icing? 1 cup powdered sugar and only 2 tablespoons of lemon juice? It wasn’t nearly enough lemon juice to mix with the sugar when I did it.. help!
Sorry about that Katherine, just add a few more drops of lemon juice, until the sugar starts to dissolve.
YUM! What a perfect cake. Juiced 3 lemons and zested 5 for this. I left out the glaze. Used a homemade pan release to further prevent sticking to my angel food cake pan. Did not stick one bit. Would totally come back to this.
Great to hear Bowie!
Absolutely love this recipe. Such a delicious lemon flavor and wonderfully moist! I made cupcakes and they were a hit! I love your recipes; they are always well explained. Sissy
This cake looks delicious and I intend to make it, but what I really loved here was reading your beautiful words. Thank you so much for sharing,
thanks Donna. 🙂
Can I SUBSTITUTE A 5X9 INCH LOAF PAN FOR TH BUNDT PAN?
Mary- I haven’t tried- but don’t see why not?
I made this for Easter brunch tomorrow and I can’t stop picking at it!! It’s so moist and so delicious. This is a keeper, for sure. Thanks!!
Awesome- so glad you like it Sarah!
This was amazing! I wasn’t sure my husband and boys would like it, but it turns out they loved it!
Awesome!
sounds great
how to make it gluten free ?
Haven’t tried this with GF flour, so honestly not sure. If you try it will you let me know how it turns out?