Vegan Lemon Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, fluffy vegan lemon Bundt cake that's also gluten-free. It has bright citrus flavor and a tender crumb that melts in your mouth. Perfect for any occasion where you want an impressive dessert that happens to be plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 1/2 cup canned coconut milk (about one 13-15 oz can)
- 1 cup almond milk
- 1/3 cup lemon juice
- 1 cup organic cane sugar
- 1/4 cup melted butter (regular butter or olive oil also works)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 1/2 cup regular or gluten-free all purpose flour
- 1 1/2 cup powdered sugar
- 1/4 cup melted butter (regular or vegan)
- 4 oz cream cheese (regular or vegan)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 158mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.