Lemony Bundt Cake

Photo: Randy Graham, Valley Vegetarian

This is a solid vegan cake with a wonderfully fresh lemon flavor.

1 tablespoon Earth Balance Spread (melted)
2 tablespoons flour
3 ½ cups flour
1 tablespoon Nutiva organic shelled hempseed
1 ½ teaspoon aluminum-free baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 cup unsweetened plain soy milk
1 tablespoon lemon zest
½ cup lemon juice
1 ¼ cups light agave nectar
½ cup canola oil

Preheat oven to 350 degrees. Grease and flour Bundt pan using Earth Balance  spread and 2 tablespoons flour.

In a large bowl, mix 3 ½ cups flour, hempseed, baking powder, baking soda and salt; whisk to combine. Set aside.

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

If you like your cake with icing, be sure the cake cools before applying icing. Me? I like it just fine without.

See this recipe and more in my Ojai Valley Vegan Cookbook!

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Dessert, vegan and tagged , , , , , , , . Bookmark the permalink.

1 Response to Lemony Bundt Cake

  1. Charisma says:

    Yum! Looks delicious!


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