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Vegan Bundt Cake

Vegan Vanilla Bundt Cake with Lemon Glaze Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 324
Ingredients Method Notes

Ingredients
  

  • 2 tbsp ground flaxseed
  • 5 tbsp water
  • 1 ½ cups unsweetened oat or almond milk, at room temperature
  • 1 tbsp apple cider vinegar
  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup powdered sugar
  • 2 to 3 tbsp fresh lemon juice

Method
 

  1. Stir flaxseed with water and let sit 10 minutes. Combine milk and vinegar, let sit 5 minutes.
  2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Add flax gel, milk mixture, oil, and vanilla to the dry bowl. Stir just until no dry flour remains.
  4. 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.
  5. Whisk powdered sugar with 2 tbsp lemon juice until smooth, adding more juice as needed. Drizzle over cooled cake and serve.

Notes

Let the cake cool fully before glazing or the glaze will melt and slide right off. If the glaze thickens too much while you wait, whisk in a few drops of lemon juice to loosen it.