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This Lemon Glaze Vegan Bundt Cake is soft, light, and full of fresh citrus flavour. A simple dairy-free bake with a smooth lemon glaze that sets beautifully.
A Lemon Glaze Vegan Bundt Cake that comes out lighter than expected with a clean lemon flavour. It’s one of those recipes that works without fuss.
Why you will love and enjoy this Lemon Glaze Vegan Bundt Cake
- Soft texture without eggs or dairy
- Bright lemon flavour that isn’t overpowering
- Works as mini cakes or one full bundt
This is a simple dairy-free cake that works beautifully for mini cakes or a full bundt.
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Lemon Glaze Vegan Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 30 bite-sized cakes and 4 mini Bundt cakes or 1 standard Bundt 1x
- Category: Vegan Recipes
- Method: Easy baking
- Diet: Dairy-Free
Description
Lemon Glaze Vegan Bundt Cake is simple but turns out really nicely. The glaze pulls everything together. Would you make it as Mini Bundts or one big cake?
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons lemon zest (1 lemon will be enough, with a bit to spare for the glaze)
- 1/2 cup vegan softened butter
- 1 1/3 cups berry sugar
- 2/3 cup unsweetened Almond milk
- 1 1/2 teaspoons lemon juice (1 lemon will be enough, and the rest for the glaze)
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened non-dairy yogurt
Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F.
- Grease your bundt pans.
- 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, lemon juice, and yogurt.
- Add the wet mixture to the dry mixture. Beat with a hand-held mixer till thoroughly combined.
- Pour batter into the greased bundt pan/s.
- I made 30 tiny baby bite-sized cakes and 4 mini bundt cakes.
- Bake the bite-sized 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 it 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, and pour it over the middle of the cake.
- On the bite-sized 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.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Additional Information
- Can this be frozen? Yes. Freeze the cake without glaze for the best results. Wrap tightly and freeze up to 2 months. Thaw at room temperature and glaze fresh.
- Can I bake this as a loaf? Yes, about 45 to 55 minutes.
- Can I make it more lemony? Yes, add another tsp of zest or a bit more glaze.
Storage
- Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring to room temp before serving for the best texture.
Substitutions
- Almond milk: swap with oat milk or soy milk
- Vegan butter: Use neutral oil like canola, but the texture will be slightly different
- Berry sugar: Regular granulated sugar works fine
- Non-dairy yogurt: coconut or soy yogurt both work well
Lemon Glaze Vegan Bundt Cake is a soft, citrusy bake with a smooth finish. It holds its texture really well even the next day. Try it as mini cakes or one full bundt.
This Lemon Glaze Vegan Bundt Cake offers a soft, tender crumb with a balanced lemon flavour that doesn’t overwhelm. It’s easy to make, holds its texture well, and works for both small bites or a full cake, making it a practical choice for everyday baking.
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