This vegan lemon bundt cake is a wonderful option for special occasions. Especially if you want to be the superstar who provides the allergy friendly dessert.
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons lemon zest
1/2 cup Miyoko’s butter, softened
1 1/3 cups organic cane sugar
2/3 cup non-dairy milk, unsweetened
1 1/2 teaspoons lemon extract
1 teaspoon vanilla extract
3/4 cup unsweetened Oatly yogurt
For the Topping:
Preheat oven to 350°F. Grease a bundt pan.
In a large bowl, combine flour, baking powder, salt, and lemon zest. Stir until combined and set aside.
In a separate large bowl, beat together the vegan butter and sugar until well combined.
Stir in non-dairy milk, extracts, and non-dairy yogurt.
Add the liquid mixture to flour mixture. Thoroughly combine.
Pour batter into greased bundt pan.
Bake for 50-55 minutes, until cake is golden brown, and a toothpick inserted in the center comes out clean.
Let cake cool for 20 minutes.
Remove cake from bundt pan and let it cool completely.
Once cake is completely cooled, dust with powdered sugar.
If you make this recipe, be sure to post a photo on your social media and tag me!