Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.9
Vegan Lemon Bundt Cake Recipe
NUTRITION · PER SERVING75M COOK
CAL 26%·PRO 14%
CARBS 59G45% OF CAL
6G FIBER23G OTHER31G TOTAL SUGAR
FAT 31G52% OF CAL
16G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender lemon Bundt cake made with coconut milk and topped with a tangy lemon glaze. Bright, citrusy, and vegan—perfect for dessert.
dessertamericanbaked good🥣 mixerdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 1 1/4 cup sugar (see notes)
- 2/3 cup olive oil
- 1 can full-fat coconut milk (13.5-14 oz) (or sub 1 1/4 cups yogurt or sour cream)
- 3 tablespoons lemon zest, don’t skimp
- 1/2 cup fresh lemon juice (3-4 Meyer lemons) or use regular lemons
- 2 tsp vanilla
- 3 cups all-purpose flour (or sub Bob’s Red Mill GF flour blend)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsweetened shredded coconut, lightly toasted
At a glance
PER SERVING · TIME 75M
CAL 26%·PRO 14%
CARBS 59G45% OF CAL
6G FIBER23G OTHER31G TOTAL SUGAR
FAT 31G52% OF CAL
16G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 380mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 252mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 380MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.