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
Units
Scale
- 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
