Dairy-Free Lemon Bundt Cake

Bright, zesty, and completely dairy-free, this Dairy-Free Lemon Bundt Cake is a show-stopping dessert that’s perfect for any occasion. Infused with the vibrant flavors of fresh lemon juice and lemon zest, this moist and tender cake gets its luscious texture from a combination of almond milk, unsweetened applesauce, and vegetable oil—making it a fantastic option for those avoiding dairy. Topped with a simple yet tangy lemon glaze, every bite delivers a burst of citrusy freshness. Quick to prepare in just 20 minutes and baked to golden perfection in under an hour, this bundt cake serves as an elegant centerpiece for brunches, parties, or a simple family dessert. Whether you're catering to dietary restrictions or simply love the bright allure of lemon, this recipe is a must-try for citrus dessert lovers!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1.5 cups Sugar
• 0.75 cups Vegetable oil
• 0.5 cups Unsweetened applesauce
• 0.5 cups Lemon juice
• 2 tablespoons Lemon zest
• 1 teaspoon Vanilla extract
• 3 Eggs
• 1 cup Almond milk
• 1.5 cups Powdered sugar
• 2 tablespoons Lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In another bowl, combine the sugar, vegetable oil, and applesauce. Mix until well combined.

Step 4

Add the lemon juice, lemon zest, and vanilla extract to the wet ingredients. Stir until incorporated.

Step 5

Add the eggs one at a time, mixing well after each addition.

Step 6

Slowly mix in the almond milk, alternating with the dry ingredients. Begin and end with the dry ingredients. Mix until everything is just combined.

Step 7

Pour the batter into the prepared bundt pan. Smooth the top with a spatula.

Step 8

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

Step 10

For the glaze, mix the powdered sugar with the lemon juice until smooth and drizzle over the cooled cake.

Step 11

Let the glaze set for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(1645.2g)

Amount per serving	% Daily Value*
Calories	4777.8

Total Fat 178.4g	0%
Saturated Fat 27.9g	0%
Polyunsaturated Fat 101.5g
Cholesterol 558mg	0%
Sodium 3072.8mg	0%
Total Carbohydrate 759.6g	0%
Dietary Fiber 12.4g	0%
Total Sugars 509.6g
Protein 52.2g	0%

Vitamin D 201.1IU	0%
Calcium 566.9mg	0%
Iron 18.0mg	0%
Potassium 910.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 4.3%

Carbs: 62.6%