Lucky Lemon Bundt Cake
"... this bundt cake will always be found on the sunny side of the sweet :)"
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 cup plain soymilk
- 2 tablespoons lemon zest
- 1⁄2 cup fresh lemon juice
- 1 1⁄4 cups agave nectar
- 1⁄2 cup canola oil
- 3 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 egg substitute
- 1 1⁄2 cups roasted cashews
- 1⁄3 cup agave nectar
- 1⁄3 cup light coconut milk
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350 degrees.
- Mix the soymilk, zest, and lemon juice.
- Allow the mixture to sit for 5 minutes.
- Mix in 1 1/4 cup agave nectar and oil.
- In a separate bowl, whisk the flour, baking powder, baking soda, egg replacer and salt.
- Mix the above wet and dry ingredients together, and pour into greased bundt pan.
- Bake for about one hour, until golden brown.
- Let cool completely before turning the cake out of the pan.
- Mix icing ingredients (cashews, coconut milk, vanilla extract, 1/3 cup agave nectar) in blender, strain, and ice the cooled cake.
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RECIPE SUBMITTED BY
I love cooking. When it comes to recipes, I usually only use them for baking, and even then often end up changing them a fair bit. All of my baking is vegan.
