Vegan Lemon Bundt Cake Recipe
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.
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
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.