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
Best vegan cake ever. My toddlers who are picky loved it. So did the adults. I made it rainbow which made it all the more fun. This will be my go to recipe for a yummy cake!
How fun! Glad it was a hit. 🙂 Appreciate your review Jennifer!
Hi Sylvia,
Im keen to make the recipe as we have so many lemons on our tree.
Wondering if I could substitute one cup of the flour for almond meal as I have some almond meal I would like to use up?
Would I need to adjust any other ingredients?
Thanks in advance 🙂
Hi Sharon, I am not sure about this, since I haven’t tested it. I worry about it coming out of the bundt pan, and also, you might want to add an egg?
I would like to make this without the lemon juice, and just have a coconut cake. Would I need to sub something in place of the lemon juice?
Thanks
Erin
You’ll need something acidic to react with the baking powder- I would add at least 1 teaspoon lemon juice ( or AC vinegar) and you can leave out the zest? To replace that liquid, use plant based milk or even water.
Excellent cupcakes. Added blueberries to half the batter.
Sounds delicious Betty!
I’m excited to try this! Can I omit the coconut?
The shredded coconut can be omitted!
Amazing! I’ve only ever made this lemon cake recipe. I’ve also made it GF with a AP 1-to-1 GF flour, and it has turned out beautifully. Always been a hit with everyone!
Wonderful to hear Alec! Thanks for the helpful review. 🙂
This cake was so good! How would you adjust for 12 cupcakes?
Increase the oven temperature 25° and cut the baking time in half. An internal thermo pen should register close to 205°when the cupcakes are done.
One of the links for flaked coconut is sweetened and one is unsweetened. Which should it be to mix in the cake?
Hi Elizabeth, use unsweetened coconut otherwise it may be overly sweet. I noted the recipe card.
Hi! This is an award winning cake, which I have made twice! Regarding the coconut however, I need a clarification. The instructions say to add the salt + shredded coconut in the stand mixer with the other ingredients. Later the instructions say to drizzle the glaze and add the toasted coconut to the top of the cake. So I guess I’m asking which is it? I’ve made this twice and both times I added the coconut flakes to the batter and not on top. And both times the cake was outstanding.
Hi JoAnn, I clarified the recipe- I add it to the cake, then sprinkle extra on top!
I’ve made this recipe for the past 4 years so so many times I’ve lost count. Everytime people love it. I typically leave out the coconut flakes and half the time I don’t use the lemon glaze.
I only make this recipe for lemon cake and always will.
Wow awesome to hear this Alex! Really appreciate the great review.
Even though my mouth is watering, I haven’t made the cake yet, but will. What is 5 star is your quote about love, and the story that weaves through the recipe. Thanks to your Mom, and you for sharing. ❣️
Thanks so much Martha.
This cake was amazing! I’ve never made a vegan cake before (although I used Greek yogurt, so maybe it’s vegetarian?). The lemon flavor really came through. This one is a keeper for sure!
Glad you enjoyed Lisa!
Thank you Sylvia! Your kindness advice is as good as your recipes!
thanks Joan!
Just put cake in oven. Used vegan yogurt because in the first list of ingredients you didn’t specify ‘not vegan’ as a sub until lower in recipe and this is a VEGAN lemon coconut cake so I figured vegan yogurt was the sub for full fat coconut milk. Fingers crossed 🙏
Should be great!
Hello! This looks delicious, but I don’t have a bundt cake pan. Could I just make it in a regular springform pan without any changes to the bake time? Thanks for all the amazing recipes; this is my go-to website for guaranteed deliciousness! I am vegan and my husband is an omnivore and it always makes us both happy to use your site with your very adjustable recipes 🙂
Hey Megan- I haven’t tested it this way, but feel free to experiment. It seems like it should work. I’d line the pan with parchment. 🙂
This is PHENOMENAL! So moist and flavourful. The glaze makes it. Think it would be amazing with raspberries. Could maybe add poppyseeds next time too 🙂 thank you! I cooked it for 50/55 min in a 10” springform. Perfect!
Awesome Megan- glad you enjoyed. Raspberries would be great here!
Smth not ok with the conversion tool. The sugar amount 1 1/2 cup (for x1) shows 1100 grams. After making a wild guess based on my baking experience, I ended up adding 140 grams. The cake turned out really delicious, the exact consistency of that in the picture. However for me who eats sugar-loaded products reeeally rarely, it was even a little too sweet. I am wondering what’s the correct sugar amount. Planning to save this recipe.
Ok it is working now….sorry about that!
Great. Thanks! I am saving the recipe 🙂
Hi, the metric measurements still seem off – too much sugar and flour. I consulted google and followed what it said should be correct. It’s baking now! Batter is delicious 🙂
I can’t seem to get the metric overture to work correctly here- sorry about that. Let me know how it turned out!
It was perfect 🙂 Just needed to double check the measurements for metric via other sites. I’ll make this again and again! Taking it to my parents this afternoon, and also to my sister-in-law in hospital who just had twins 🙂 I’m sure it’ll be devoured!
Great to hear Megan!
Hi Sylvia, my name is Natalia, I live in UK. I don’t follow anyone, except of you , I never leave a comment about the recipes ( I love yours and your style) , but your story about your mum’s fridge magnet was so touching- I decided to write you something, very first time ! I loved very wise words on it , and your words about your mum -thet are very moving. And I am going to bake this lovely cake , and I will share it with somebody. Thank you, Sylvia.
Awww…. thanks so much Natalia- I’m glad it found you. Very sweet of you to comment.
Is the coconut necessary?
Hi Celeste- yes, I think so- I haven’t tested this without it.
Yum Yum. This cake was great, most and easy to make. I followed the recipe as written but I used regular lemons. I was glad that I put coconut (and some pecans) on the glaze. My husband said to be sure to keep this recipe in the rotation.
Awesome Peggy! Great to hear you both enjoyed it!
This is the second time that I’ve made this cake. I love that it is one bowl! This time, I used whole wheat flour and cut it slightly with bread flour. Because of that and because the last time, I felt it was slightly overcooked, I took it out at 50 minutes. When it came time to glaze, I had too much lemon juice so I put the cake back into the pan and made a few holes in the top. I poured the “sweetened lemon juice” over it and let it set. It absorbed it really nicely. The overall effect is more of a pound cake but I like the outcome.
Glad you figured this out and it turned out for you Tammy!
I made this recipe with 2/3 the oil, a little less sugar, and subbed 1/3 the flour with whole wheat. [Also without coconut flakes because I ran out 😕]
I found the cake VERY OILY despite the reduced oil. Otherwise, the flavor was good. I would make it again, but would totally eliminate the olive oil, as I think whole coconut milk had plenty of fat to keep the cake moist. I would also be sure to have coconut flakes, because I bet the texture would be even better.
I liked how *fluffy* this cake is due to the baking soda + lemon juice reaction. It started bubbling as I was stirring the batter 😆.
One more hack: for the GLAZE, I happened to have a Costco-sized bag of GOJI BERRIES, so ground some up and added it, along with some extra MEYER LEMON ZEST, and it is *amazing* both in color and flavor.
Sorry this wasn’t your favorite…
I made it once without the coconut and not as good at all but made it many times and always excellent if made as per recipe. I can’t get coconut flakes where I live but dessicated works fine.
FYI: If you read the header notes from your source, Epicurean Vegan, they say it is an adaption of the Veganomicon recipe, and they hyperlink to it. looking forward to trying your version!
Oh interesting- I didn’t see that. I looked up the cookbook and it said it published later, but I see this version was published eariler- so I guess it did orginate from here, via Epicurean Vegan.
Mine only took 45 min to bake. Haven’t tried it yet
Let us know what you think!
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. 🙂