Vegan Lemon Bundt Cake

Brighten your dessert table with this Vegan Lemon Bundt Cake, a zesty and dairy-free twist on a classic favorite. Bursting with the refreshing flavors of fresh lemon juice and zest, this moist and fluffy cake owes its texture to a combination of almond milk, applesauce, and canola oil. Perfectly complemented by a tangy lemon glaze that drips elegantly over its golden edges, this cake is a show-stopping treat for any occasion. With just 20 minutes of prep and a simple one-bowl mixing method, it’s an easy, crowd-pleasing recipe that delivers a delightful balance of citrusy sweetness in every bite. Whether you’re catering to a plant-based crowd or simply craving a lemony dessert, this bundt cake will steal the spotlight.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsweetened almond milk
• 0.25 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1.5 cups granulated sugar
• 0.5 cup canola oil
• 0.5 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1.5 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a bundt pan with vegetable oil or non-stick spray and lightly flour it to prevent sticking.

Step 2

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

Step 3

In a separate bowl, mix the almond milk and 1/4 cup lemon juice to create a vegan buttermilk. Let it sit for about 5 minutes.

Step 4

In another bowl, combine the sugar, canola oil, applesauce, vanilla extract, and lemon zest.

Step 5

Gradually incorporate the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

Step 6

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

Step 7

Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.

Step 9

Carefully invert the cake onto a wire rack to cool completely.

Step 10

To make the glaze, whisk together the powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth.

Step 11

Once the cake is cool, drizzle the glaze over the top, allowing it to drip down the sides.

Step 12

Slice and serve the vegan lemon bundt cake, enjoying its refreshing citrusy flavor.

Nutrition Facts

Serving size	(1390.0g)

Amount per serving	% Daily Value*
Calories	4105.1

Total Fat 118.4g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 29.0g
Cholesterol 0mg	0%
Sodium 3315.3mg	0%
Total Carbohydrate 741.9g	0%
Dietary Fiber 12.6g	0%
Total Sugars 491.8g
Protein 33.2g	0%

Vitamin D 87.8IU	0%
Calcium 511.2mg	0%
Iron 15.2mg	0%
Potassium 656.3mg	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: 25.6%

Protein: 3.2%

Carbs: 71.2%