Meyer Lemon Bundt Cake Recipe - Vegetarian Times

Meyer Lemon Bundt Cake

Author:
Publish date:

Blogger Hannah Kaminski invented this cake during what she describes as one very cold and difficult winter: “Lemons to me embody edible sunshine, so I just piled on the juice and zest.” If you can’t find Meyer lemons, substitute regular lemons.

  • 16Servings

Ingredients

Cake

  • 1 Tbs. vegan margarine, melted
  • 3 1/2 cups plus 2 Tbs. flour, divided
  • 1 Tbs. whole flaxseeds, ground
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup unsweetened plain soymilk
  • 1 Tbs. grated Meyer lemon zest
  • 1/2 cup Meyer lemon juice
  • 1 1/4 cups light agave nectar
  • 1/2 cup canola oil

Icing

  • 1 1/2 cups roasted, unsalted cashew pieces
  • 1/3 cup light agave nectar
  • 1/3 cup coconut milk
  • 1 tsp. vanilla extract

Preparation

1. To make Cake: Preheat oven to 350°F. Grease and flour Bundt pan with margarine and 2 Tbs. flour.

2. Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.

3. Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of Cake comes out clean. Cool in pan, then unmold.

4. To make Icing: Blend all ingredients in blender 5 minutes. Strain through sieve, then drizzle over Cake.

Nutrition Information

  • Calories: 363
  • Carbohydrate Content: 53 g
  • Fat Content: 16 g
  • Fiber Content: 2 g
  • Protein Content: 6 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 225 mg
  • Sugar Content: 26 g