You know that old saying, “When life gives you lemons, make lemonade?” Well, I say forget that! When life hands you lemons, why settle for anything less than a delicious vegan and gluten-free lemon bundt cake? This recipe is perfect for anyone who wants a moist and zesty cake that is also gluten-free.
Don’t be intimidated by the sound of a bundt cake – this recipe is fuss-free and easy to follow, with simple ingredients you probably already have in your kitchen. The combination of the gluten-free flour mix and almond flour creates a soft and moist texture, while olive oil and lemon zest add a subtle richness and depth of flavor.
To make this delicious cake, you will need a gluten-free mix, almond flour, brown cane sugar, plain vegan yogurt, plant milk, extra virgin olive oil, chia seeds, lemon zest, vanilla extract, turmeric powder, baking powder, baking soda.
Step-by-step
First, preheat your oven to 175 C / 350 F fan mode. Grease a 6-cup bundt cake pan with coconut oil or butter and sprinkle it with flour to ensure the cake comes out easily after baking.
Mix the gluten-free flour, almond flour, cane sugar, baking powder, and baking soda in a bowl. Prepare the chia eggs by mixing two teaspoons of chia seeds with six teaspoons of water and letting it soak for around 5 minutes.
Next, combine the plant milk, coconut yogurt, olive oil, vanilla extract, lemon zest, and turmeric powder. Add the chia eggs and stir everything together. Pour the wet ingredients into the bowl with the flour mixture until no lumps are left. Refrain from over-mixing as it may cause the cake to be too dense.
Bake the cake for around 40-45 minutes, or until a toothpick inserted into the center comes clean. When it’s finished, please let it cool before you remove it from the pan and put it on a cooling rack.
While the cake is cooling, prepare the lemon glaze. Mix 1/4 cup of icing sugar with 1/8 cup of lemon juice, microwave it for 15 seconds, and stir until well combined. Poke some holes inside the cake with a wooden skewer and glaze it with the lemon mixture using a food brush.
Finally, prepare the icing by mixing 1 cup of icing sugar, three tablespoons of lemon juice, 2-3 tablespoons of soy milk, and vanilla extract. Stir until well combined and glossy. Pour the icing over the top of the cake, allowing it to run down the sides.
Vegan and gluten-free lemon bundt cake
Ingredients
Cake batter
- 250 g GF flour mix
- 60 g almond flour
- 220 g brown cane sugar
- 65 g plain vegan coconut yogurt (1/4 cup)
- 400 ml plant milk (almond or soy) (1 1/4 cups)
- 150 ml extra virgin olive oil (½ cup) (good quality, neutral flavor) (1/2 cup)
- 2 chia eggs (2 tbsp chia seeds + 6 tbsp water)
- 2 medium lemon zest
- 1 tsp vanilla extract
- 1/2 tsp turmeric powder
- 1,5 tsp baking powder
- 1 tsp baking soda
Lemon syrup
- 65 g icing sugar (1/4 cup)
- 60 ml lemon juice (1/8 cup)
Glaze
- 260 g icing sugar (1 cup)
- 3 tbsp lemon juice
- 2-3 tbsp plant milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 175 C / 350 F fan mode.
- Grease the 6-cup-sized bundt cake pan with coconut oil or butter and sprinkle it with flour to cover each corner. It will help to remove the cake easily after baking.
- Mix gluten-free flour, almond flour, cane sugar, baking powder, and baking soda in a bowl.
- Prepare chia eggs. (2 teaspoons of chia seeds mixed with six teaspoons of water, leave to soak for around 5 minutes)
- Combine plant milk, coconut yogurt, olive oil, vanilla extract, lemon zest, and turmeric powder.
- Add chia eggs and stir all together.
- Pour wet ingredients into a bowl with flour mixture. Stir well until no lumps remain, but do not over-mix, as the cake will be too dense.
- Bake for around 40-45 minutes. Put a wooden stick in the middle to check if a cake is baked properly. If it comes out clean – it is done. If not, put it back in the oven and bake for longer.
- Let the cake rest a bit.
- Take the bundt cake out of the cake tin carefully, and place it on a cooling rack to cool down.
- Meanwhile, prepare lemon syrup. Mix 1/4 cup of icing sugar with 1/8 cup of lemon juice. Microwave it for 15 seconds and stir until well combined.
- Poke some holes inside the bundt cake with a wooden skewer. Using a food brush, glaze the vegan lemon bundt cake evenly. Allow cooling completely before coating with syrup.
- Prepare the icing by shifting 1 cup of icing sugar into a small bowl or a pouring jug. Add three tablespoons of lemon juice, 2-3 tbsp soy milk, and vanilla extract.
- Stir until well combined and glossy. It should be thick but still pourable consistency.
- Pour the icing mix over the top of your bundt cake and let it run to the sides.
Not a cake fan? Try this vegan chocolate chip cookie recipe instead!