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Lemon Bundt Cake

It doesn’t get better than this delightful vegan Lemon Bundt Cake. If you aren't a fan of lemon, swap out the citrus. You will love it!

Happy Thursday from my corner of the universe. I have a coffee in hand and heart full of love today. The world is reeling from yet another mass shooting at a public school which is all the things. Horrific, tragic, but above all, unavoidable and preventable. I don’t pretend to be an expert on guns and gun laws but when a country’s main killer of children is guns, you would think that major changes would be at hand. Insert cake because all things feel a teensy bit better when cake is involved.

I have a real thing for lemon. I have been drinking lemon water for 10 years now. I used to down a large glass first thing but now I switched back to coffee (don’t my nutritional doc) as it was doing a number on my belly. But lemon water after a run is the elixir of life! I love to create anything with lemon and have been dreaming of a springtime bundt. Lemons to the rescue.

I have made several different bundt cakes over the years and am in the market for another pan. The shapes make me a happy person (especially when the cake comes out in one piece), differing in sizes and designs. One could have quite the collection but with my current limited space I am doing my best to restrain myself. One pan is all you need when it’s cute like this one!

Lemon Bundt Cake

Teri-Ann Carty
It doesn’t get better than this delightful vegan Lemon Bundt Cake. If you aren't a fan of lemon, swap out the citrus. You will love it!
Prep Time 15 minutes
Cook Time 45 minutes
Course Desserts & Sweets
Servings 10 slices


  • oven
  • bundt pan



  • 1 flax egg (1 tbsp ground flax+2 1/2 tbsp warm water)
  • ¾ cup monk fruit sweetener
  • 1 cup coconut kefir or plain dairy-free yogurt
  • ½ cup lemon juice
  • zest of 1 lemon
  • ½ cup olive oil
  • 1 tsp vanilla


  • 1⅓ cup gluten-free flour blend
  • 1⅓ cup almond flour
  • cup coconut flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ginger
  • ½ tsp fine sea salt


  • cup powdered sugar
  • 3-4 tbsp lemon juice



  • Preheat the oven to 350 degrees. Spray the bundt pan liberally with coconut cooking spray.
  • Prepare flax egg in the bowl of a standing mixer and set aside to gel. While flax is gelling, whisk together dry ingredients in a separate bowl.
  • Add sugar to flax egg and cream together. With the mixer running add vanilla. Add in kefir, olive oil and lemon juice creaming. everything together until homogeneous.
  • Slowly begin to add dry ingredients. Scrape down the sides and make sure to get right to the bottom of the mixing bowl so there are no dry pockets of batter.
  • Transfer to the bundt pan. Tap the pan on the counter several times to even out batter and to remove any potential air bubbles.
  • Bake for 42-45 minutes until a wooden skewer comes out clean with a few crumbs attached. Place the bundt pan on a cooling rack for 8 minutes before turning the cake out. Don't be scared, just do it! Allow the cake to cool completely before glazing.


  • Place sugar in a clean mixing bowl. Add whip attachment to the mixer and slowly begin whisking. Add in 1 tbsp lemon juice at a time. Glaze should be a pourable consistency.
  • Drizzle evenly over cooled cake. Glaze will harden quickly. ENJOY!!
Keyword baked, bundt, cake, dairy free, gluten free, lemon, plant based, vegan

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