Vegan Vanilla Bundt Cake with Lemon Glaze
This vegan bundt cake is soft and tender with a bright lemon glaze that soaks into every ridge. It’s a simple cake made from pantry basics, no mixer required.
I like it because it looks like a centerpiece but doesn’t ask for much. The crumb stays moist for days and the lemon glaze cuts the sweetness just enough.
Why This Bundt Cake Works
The oil and nondairy milk give it a soft, even crumb that holds up well. It never dries out the way some egg-free cakes can, even after a few days on the counter.
The lemon glaze is sharp and thin enough to drizzle into all the grooves. It sets just a little on top but stays glossy underneath, so each slice gets a hint of tang.
You can dress it up with berries or serve it plain with coffee. Either way, it disappears fast.
Ingredients
- 2 tbsp ground flaxseed: mixed with water to replace eggs.
- 1 ½ cups unsweetened oat or almond milk: at room temperature.
- 1 tbsp apple cider vinegar: curdles the milk to mimic buttermilk.
- 3 cups all-purpose flour: spooned and leveled, not scooped.
- 1 ½ cups granulated sugar.
- 2 tsp baking powder.
- 1 tsp baking soda.
- ½ tsp fine sea salt.
- ½ cup neutral vegetable oil: canola, sunflower, or avocado oil.
- 2 tsp vanilla extract.
- 1 cup powdered sugar: for the glaze.
- 2 to 3 tbsp fresh lemon juice: plus a little zest, if you like.
Variations / Substitutions
- Lemon loaf: bake in a 9×5 inch loaf pan and skip the bundt. The bake time drops to about 55 to 60 minutes.
- Orange or lime glaze: swap the lemon juice with orange or lime juice and match the zest. Orange is gentler, lime is punchier.
- Poppy seed cake: fold 2 tbsp poppy seeds into the dry mix for a classic lemony crunch.
- Gluten-free: use a 1-to-1 gluten-free flour blend and check that it contains xanthan gum. The texture will be a bit more delicate.
Fluffy Vegan Strawberry Cake is another dessert you’d probably love if you enjoy this cake.
How to Make Vegan Vanilla Bundt Cake
Step 1: Make the flax eggs and vegan buttermilk
In a small bowl, stir the 2 tbsp ground flaxseed with 5 tbsp water and set it aside for 10 minutes. It will thicken into a gel. In a liquid measuring cup, combine the 1 ½ cups nondairy milk with the 1 tbsp apple cider vinegar and let it sit for 5 minutes. It should look slightly curdled.
The mixture will smell a little tangy, like real buttermilk. That tang reactivates the baking soda later for a good rise.
Step 2: Whisk the dry ingredients
In a large bowl, whisk together the 3 cups flour, 1 ½ cups sugar, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt. Break up any clumps of baking powder or soda with your fingers if you spot them.
The bowl should smell lightly sweet and floury. No baking soda pockets hiding in a corner is the goal.
Step 3: Mix the wet ingredients into the dry
Pour the flax gel, the curdled milk mixture, the ½ cup oil, and the 2 tsp vanilla directly into the dry bowl. Stir with a spatula until you can no longer see dry flour. Stop right there. A few small lumps are fine.
The batter will be thick and pale, with a glossy sheen from the oil. Overmixing now will make the cake tough, so fold gently and call it done when everything is incorporated.
Step 4: Fill the pan and bake
Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan very thoroughly with solid shortening or nonstick spray, then dust it lightly with flour. Scoop the batter into the pan and smooth the top with a spatula. Bake for 50 to 55 minutes, until a toothpick inserted halfway between the edge and the tube comes out clean.
The top will dome slightly and turn deep golden. The house will smell like warm vanilla cake around the 40-minute mark. Let the cake cool in the pan set on a rack for 15 minutes, then turn it out onto the rack to cool completely before glazing.
Step 5: Glaze the cake
Once the cake is completely cool, whisk the 1 cup powdered sugar with 2 tbsp lemon juice until smooth. Add more juice a half teaspoon at a time if it’s too thick to drizzle. Spoon the glaze over the top, letting it run down the sides and settle into the ridges.
The glaze will be opaque white and thin enough to move on its own. Work right after whisking because it sets quickly. Slice and serve as soon as you like.
Tips for the Best Rise
- Grease the pan with shortening, not butter or oil spray alone. Shortening stays put and creates a nonstick layer that releases those intricate ridges. Then dust with flour and tap out the excess.
- Room temperature milk blends better.: Cold milk can make the oil seize up briefly and leave uneven streaks. Pull the milk out of the fridge half an hour before you start.
- Don’t open the oven early.: Wait until at least the 45-minute mark before peeking. A sudden drop in temperature can cause the center to sink.
- Cool it well before glazing.: A warm cake will melt the glaze into a wet mess instead of setting up with a light crackle.
Bake times for other pans:
| Pan | Time |
|---|---|
| 9×5-inch loaf pan | 55 to 60 minutes |
| Two 8-inch round pans | 30 to 35 minutes |
| Cupcake tin (12 wells) | 18 to 22 minutes |
A toothpick inserted in the center should come out clean for all of them. The internal temperature for the loaf and bundt will be around 200°F (93°C) when fully done.
Keeping Leftover Cake Fresh
- Refrigerate: store the glazed cake under a cake dome or loosely covered at room temperature for 3 days. If you must refrigerate, wrap it tightly so it doesn’t dry out. Bring it back to room temperature before eating.
- Freeze: freeze the unglazed cake whole or in slices wrapped in plastic and foil for up to 2 months. Thaw at room temperature, then glaze fresh.
Frequently Asked Questions
Can I use a different nondairy milk?
Yes. Soy, almond, and oat milk all work. Avoid canned coconut milk because the fat content changes the crumb density.
My cake stuck to the pan. What went wrong?
The pan likely needed more greasing or a thicker layer of shortening. A silicone bundt pan helps, but even with silicone you should grease it well.
Can I reduce the sugar?
You can drop it to 1 ¼ cups without affecting texture much. Below that the cake may not rise as high and will taste more bland than sweet.
How do I make the glaze thicker for piping?
Add more powdered sugar, a tablespoon at a time, until it holds a ribbon. A thick glaze won’t drizzle evenly over the ridges, though.
Can I skip the glaze?
If you prefer a plain cake, dust it with powdered sugar instead. The cake is sweet enough on its own for most people.
Vegan Vanilla Bundt Cake with Lemon Glaze Recipe
Ingredients
Method
- Stir flaxseed with water and let sit 10 minutes. Combine milk and vinegar, let sit 5 minutes.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Add flax gel, milk mixture, oil, and vanilla to the dry bowl. Stir just until no dry flour remains.
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. Spread batter evenly. Bake 50 to 55 minutes until a toothpick comes out clean. Cool in pan 15 minutes, then turn out onto a rack to cool completely.
- Whisk powdered sugar with 2 tbsp lemon juice until smooth, adding more juice as needed. Drizzle over cooled cake and serve.
Notes
