Vegan Lemon Bundt Cake Recipe is a soft, moist, plant based dessert bursting with fresh lemon flavor, made without eggs or dairy, perfect for tea time, celebrations, and special occasions.
This Vegan Lemon Bundt Cake Recipe tastes wonderfully rich, sweet, and tangy with a refreshing citrus balance.
I made this Vegan Lemon Bundt Cake Recipe after watching a baking video where a similar lemon cake was prepared and it inspired me to recreate it in a vegan way.
I will now show step by step how to prepare this Vegan Lemon Bundt Cake Recipe at home.
Why You’ll Love?
You’ll love Vegan Lemon Bundt Cake Recipe for its soft, moist texture and fresh, vibrant lemon flavor. The cake balances sweetness and citrus perfectly, creating a light but satisfying dessert.
Simple plant based ingredients transform into a rich, tender cake that feels indulgent yet wholesome. The smooth lemon glaze enhances each slice, making every bite flavourful and memorable.
Baking this cake brings a sense of accomplishment, and serving it brings happiness. Every slice offers a refreshing, delicious experience that everyone will enjoy.
How To Prepare Vegan Lemon Bundt Cake Recipe?
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Course: Dessert
Difficulty: Easy
Cuisine: American / Vegan Baking
Yield: 12 slices
Kitchen Utensils
- Bundt cake pan
- Whisk
- Electric hand mixer or stand mixer
- Cooling rack
- Rubber spatula
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Microplane or fine grater (for zest)
Ingredients
For The Lemon Bundt Cake
- 300 g all purpose flour
- 350 g organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 240 ml unsweetened almond milk (or any plant-based milk)
- 160 ml neutral vegetable oil (such as sunflower or canola)
- 80 ml freshly squeezed lemon juice
- Zest of 2 fresh lemons
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 225 g vegan butter, softened to room temperature
- ½ teaspoon yellow food coloring (optional, for color)
For The Lemon Glaze
- 120 g powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
1. Get The Pan Ready
Heat the oven to 175°C (350°F). Generously grease a Bundt pan with vegan butter, then lightly dust it with flour so the cake releases easily.
2. Mix The Dry Ingredients
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir well so everything is evenly blended.
3. Mix The Wet Ingredients
In a separate bowl, whisk together the almond milk, vegetable oil, lemon juice and zest, apple cider vinegar, vanilla, softened vegan butter, and food colouring if using, until smooth.
4. Combine And Bake
Slowly add the wet mixture to the dry ingredients, stirring just until the batter is smooth. Pour into the prepared pan and bake for 45–50 minutes, until a toothpick inserted comes out clean.
5. Cool And Finish
Allow the cake to rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Stir powdered sugar with lemon juice to make a glaze and drizzle over the cooled cake before serving.
Note: Bright, zesty, and wonderfully moist, this vegan lemon bundt cake is made without eggs or dairy. A soft crumb, fresh lemon flavor, and tangy glaze make it perfect for any occasion.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 58 g |
| Sugar | 38 g |
| Fat | 20 g |
| Saturated Fat | 6 g |
| Protein | 4 g |
| Fiber | 1.5 g |
| Sodium | 180 mg |
Vegan Lemon Bundt Cake Recipe
This Vegan Lemon Bundt Cake Recipe is a bright, moist, and flavourful dessert that perfectly balances sweetness with refreshing citrus notes.
Made entirely without dairy or eggs, it features fresh lemon juice and zest for a naturally vibrant taste and a soft, tender crumb.
The smooth lemon glaze adds a tangy finish that enhances every bite. The main speciality of this cake is its rich, buttery texture and bold lemon flavor achieved using simple plant based ingredients, making it both indulgent and completely vegan.
Amazing Serving Ideas
1. Serve thick slices topped by a drizzle of lemon glaze and fresh berries arranged on the plate for a bright citrus focused presentation.
2. Pair a slice alongside a scoop of dairy free vanilla ice cream and finish using grated lemon zest for contrast in texture and temperature.
3. Toast individual slices lightly and spread a thin layer of vegan lemon curd for an intensified citrus flavor and soft crisp bite.
4. Plate the cake alongside coconut yogurt and a spoon of berry compote to create a balanced dessert plate that feels light yet indulgent.
5. Dust the cake gently using powdered sugar and garnish using edible flowers or mint leaves to create an elegant table ready centrepiece.
Helpful Tips
➣ Use room temperature ingredients, especially vegan butter and plant based milk, to create a smooth batter that bakes evenly and produces a tender crumb.
➣ Generously grease every curve of the bundt pan and lightly dust it with flour to ensure the cake releases cleanly without sticking.
➣ Fresh lemon juice and freshly grated zest deliver brighter flavor and aroma than bottled alternatives and keep the cake tasting vibrant.
➣ Mix the batter gently and stop as soon as the dry ingredients are incorporated to avoid a dense or heavy texture.
➣ Allow the cake to cool completely before adding the lemon glaze so it sets neatly on the surface instead of soaking into the cake.
Incredible Essential Health Benefits
Vegan Lemon Bundt Cake Recipe offers numerous health benefits while delighting the taste buds. Plant-based ingredients promote heart health and lower cholesterol.
Almond milk provides calcium and vitamin D for stronger bones. Lemons supply vitamin C, supporting immunity and skin health.
Using vegan butter and vegetable oil reduces saturated fat intake. Whole ingredients improve digestion and gut health. Natural sugars prevent blood sugar spikes.
Baking without eggs decreases cholesterol. Antioxidants from lemon zest fight inflammation. Fiber from flour aids satiety and energy.
This Vegan Lemon Bundt Cake Recipe combines wellness and flavor naturally.
Is Vegan Lemon Bundt Cake Recipe Safe For Heart Patients?
The Vegan Lemon Bundt Cake Recipe can be a better option for heart patients compared to traditional cakes because it contains no dairy or eggs and uses plant based oils instead of butter, reducing saturated fat.
Using plant based ingredients such as almond milk, vegetable oil, and vegan butter reduces saturated fat compared to traditional recipes.
Limiting sugar intake and serving smaller portions helps maintain a balanced diet. This recipe offers a lighter dessert option that can be enjoyed responsibly while supporting cardiovascular well being.
Storage And Shelf Life
The Vegan Lemon Bundt Cake Recipe stays fresh for several days at room temperature in an airtight container, maintaining its moisture and flavor.
Refrigeration extends its shelf life to about a week, keeping the texture soft and the glaze intact. Freezing allows storage for up to three months.
To thaw, leave the cake at room temperature for a few hours, preserving its tender crumb. Proper storage ensures the lemon flavor remains vibrant and the cake retains its signature moist, fluffy texture.
This method prevents the Vegan Lemon Bundt Cake Recipe from drying out or losing its rich taste over time.
Frequently Asked Questions
Can I Use A Different Plant Based Milk?
Yes, almond, soy, oat, or cashew milk all work well without changing the texture or flavor significantly.
Can I Make This Cake Gluten Free?
Yes, replace the all purpose flour with a gluten free flour blend that measures 1:1, and ensure it contains xanthan gum for structure.
How Do I Prevent The Cake From Sticking?
Grease the Bundt pan thoroughly with vegan butter and lightly dust it with flour, or use a non stick baking spray.
Can I Skip The Lemon Glaze?
Yes, the cake is delicious on its own, but the glaze adds extra sweetness and a bright, tangy flavor.
Conclusion
This Vegan Lemon Bundt Cake Recipe turned out easy, enjoyable, and a delicious success from start to finish.
I truly enjoyed making this Vegan Lemon Bundt Cake Recipe and loved how soft, flavourful, and satisfying it became.
The process felt simple and rewarding, even for beginners. I hope this Vegan Lemon Bundt Cake Recipe inspires you to try it in your own kitchen very soon.
Once you make Vegan Lemon Bundt Cake Recipe, I would love to hear how delicious it turned out and how much you enjoyed every bite.
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Vegan Lemon Bundt Cake Recipe
Equipment
- Bundt cake pan
- Whisk
- Electric hand mixer or stand mixer
- Cooling rack
- Rubber spatula
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Microplane or fine grater (for zest)
Ingredients
For The Lemon Bundt Cake
- 300 g all purpose flour
- 350 g organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 240 ml unsweetened almond milk or any plant-based milk
- 160 ml neutral vegetable oil such as sunflower or canola
- 80 ml freshly squeezed lemon juice
- Zest of 2 fresh lemons
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 225 g vegan butter softened to room temperature
- ½ teaspoon yellow food coloring optional, for color
For The Lemon Glaze
- 120 g powdered sugar
- 2 –3 tablespoons fresh lemon juice
Instructions
Get The Pan Ready
- Heat the oven to 175°C (350°F). Generously grease a Bundt pan with vegan butter, then lightly dust it with flour so the cake releases easily.
Mix The Dry Ingredients
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir well so everything is evenly blended.
Mix The Wet Ingredients
- In a separate bowl, whisk together the almond milk, vegetable oil, lemon juice and zest, apple cider vinegar, vanilla, softened vegan butter, and food colouring if using, until smooth.
Combine And Bake
- Slowly add the wet mixture to the dry ingredients, stirring just until the batter is smooth. Pour into the prepared pan and bake for 45–50 minutes, until a toothpick inserted comes out clean.
Cool And Finish
- Allow the cake to rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Stir powdered sugar with lemon juice to make a glaze and drizzle over the cooled cake before serving.
Notes
Nutrition Facts Per Serving
Calories: 420 kcal | Carbohydrates: 58 g | Sugar: 38 g | Fat: 20 g | Saturated Fat: 6 g | Protein: 4 g | Fiber: 1.5 g | Sodium: 180 mgHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!