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
Units
Scale
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
