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Lemon Yogurt Bundt Cake Vegan + Gluten-Free



Not only is this Lemon Yogurt Bundt Cake delicious, it is also vegan and gluten-free. This cake is perfect for any event, from brunch to dessert, because it tastes great and is moist.

Ingredients:
  • 2 cups gluten-free all-purpose flour
  • 1 cup vegan yogurt unsweetened
  • 1 cup coconut sugar
  • 1/2 cup almond milk
  • 1/2 cup coconut oil melted
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt

Instructions:

Set the oven to 350F 175C and heat it up

Prepare a Bundt cake pan by greasing it

Vegan yogurt, coconut sugar, almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract should all be mixed together in a large bowl

Mix everything together well

Sift the gluten-free all-purpose flour, baking powder, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until the batter is smooth

Put the batter into the bundt cake pan that has been prepared

Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean

Take the pan out of the oven and let it cool for 10 minutes before moving it to a wire rack to cool all the way through

If you want, you can dust it with powdered sugar or drizzle it with a lemon glaze after it's cool

Cut it up and serve!


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