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2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 teaspoons lemon zest (1 lemon will be enough, with a bit to spare for the glaze)
½ cup vegan softened butter
1 1/3 cups berry sugar
2/3 cup unsweetened Almond milk
1 ½ teaspoons lemon juice (1 lemon will be enough, and the rest for the glaze)
1 teaspoon vanilla extract
¾ cup unsweetened non-dairy yogurt
1 cup powdered sugar
2 tablespoons lemon juice
Preheat oven to 350°F.
Grease a bundt pan.
In a bowl, combine flour, baking powder, salt, and lemon zest.
Stir until combined and set aside.
In a separate bowl, beat together the vegan butter and sugar until well combined. Stir in Almond milk, extract and lemon juice, and yogurt.
Add the wet mixture to dry mixture. Beat with a hand-held mixer till thoroughly combine.
Pour batter into greased bundt pan.
I made 30 tiny baby bite size cakes and 4 mini bundt cakes.
Bake the bite size cakes for 20-25 minutes and the mini bundt cakes for ±35-40 minutes until cake is golden brown and a toothpick inserted in the center comes out clean.
Let to cool for 20-30 minutes.
Remove cake from pans and let it cool completely.
Prepare the glaze, just before pouring it over the cake.
Stir lemon juice into sugar, pour over the middle of the cake.
On the bite-size cakes, I just added a dollop and it will spread on its own. The glaze should run down each side of the cake.
Decorate as you wish, but not required. Slice and serve.
Modified, prepared, tried and tested by: Es Slabs