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This easy-to-make vegan lemon bundt cake recipe is light, moist, and full of fresh lemon flavor. The perfect vegan lemon cake recipe for mothers day, spring, summer, or any special occasion dessert.
If you’re a lemon lover this lemon bundt cake recipe is perfect for you. It is flavored with lemon zest and topped with a delicious homemade lemon glaze making this the perfect dessert for spring.
Ingredients
Vegan butter
Organic Granulated sugar
Applesauce
All-purpose flour
Baking soda
Salt
Non-dairy milk
Organic confectioners sugar
Lemons. For this recipe, you’ll need two fresh lemons for lemon juice and lemon zest.
Tips for Vegan Lemon Bundt Cake
- To help make sure your bundt cake doesn’t stick to the pan, spray the pan with non-stick cooking spray and then lightly dust it with flour.
- Store the cake covered at room temperature for up to 1 week or in the refrigerator for 2 weeks. It can also be stored in the freezer for a longer amount of time.
Other recipes to try
Gluten-free Lemon poppy seed muffins
Triple chocolate bundt cake with chocolate ganache
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Easy Vegan Lemon Bundt Cake
Ingredients
Cake
- 2 cups vegan butter (room temperature)
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup applesauce
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 1 cup non-dairy milk
- lemon zest from 2 lemons
Glaze
- 1/3 cup lemon juice
- 3/4 cup granulated sugar
Icing
- 1 1/2 cup confectioners sugar
- A pinch of salt
- 2-3 tablespoons lemon juice
Instructions
- Preheat oven to 350 F. Spray a bundt cake pan with non-stick cooking spray.
- Using an electric mixer beat together the butter, sugar, and salt until light and fluffy. Add in the applesauce and mix until combined. Alternate mixing in the flour and milk and mix until combined. Make sure to scrape down the edges of the bowl. Stir in the lemon zest.
- Pour the batter into the prepared bundt cake pan smoothing the top with a spatula.
- Bake cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking make the glaze by stirring together the lemon juice and sugar. Place the mixture in the microwave and briefly heat until warm to dissolve the sugar. (Be sure not to heat the mixture for too long or you’ll cook the lemon juice). Set the glaze aside.
- Once the cake is done remove it from the oven and let it rest for 5 minutes. Then carefully flip the pan over and lift the pan off of the cake. You may have to gently shake the pan to remove the cake.
- While the cake is still hot brush the glaze all over the top and sides of the cake. Let the glaze sink into the cake, then brush on more glaze, continuing this step until all the glaze is used up.
- Allow the cake to completely cool before icing.
- To make the icing for the cake, mix together the sugar and salt. Stir in 2 tablespoons of lemon juice. The icing should be thick and just pourable. If needed add in a little more lemon juice at a time until the icing becomes the right consistency.
- Slowly drizzle the icing over the completely cooled cake.
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