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Soft and moist lemon bundt cake: a vegan and gluten-free treat

Soft and moist lemon bundt cake: a vegan and gluten-free treat

Indulge in the delicious flavors of this Lemon Bundt Cake, a treat that promises to become a household favorite due to its tender, moist texture and fudgy quality. Impressively, this cake is both vegan and gluten-free, making it a perfect choice for various dietary needs. Each slice is infused with the zesty aroma of lemon, paired with a luscious cream cheese frosting that perfectly complements the citrus undertone of the cake.

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Why you'll love it: This Lemon Bundt Cake stands out for its exceptional softness and moist texture, which are often difficult to achieve in a vegan and gluten-free bakery. The combination of coconut milk and almond milk ensures the cake stays rich and tender, while the lemon juice and extract provide a refreshing burst of flavor. It's a versatile dessert that will please everyone, whether following a vegan or gluten-free diet.

Perfect occasion: This cake is ideal for all occasions, from informal gatherings to more formal celebrations. Serve it at brunches, tea parties, or as a festive treat during the holidays. It's also a great choice for birthdays and celebrations, providing a thoughtful option for guests with specific dietary preferences.

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Decorating Tips:

  • Generously pour the cream cheese frosting over the top of the cake once it has cooled, allowing it to flow down the sides for an elegant finish.
  • Garnish with sliced ​​lemon slices or lemon zest to enhance the citrus theme.
  • Edible flowers or a sprinkle of poppy seeds can add a touch of sophistication and visual appeal.

Ingredients:

  • Cake:
    • 1 ½ cups canned coconut milk (about a 13-15 oz can)
    • 1 cup of almond milk
    • ⅓ cup lemon juice
    • 1 cup organic cane sugar
    • ¼ cup melted butter (regular butter or olive oil also works)
    • 2 teaspoons of lemon extract
    • 2 teaspoons of yeast
    • 1 teaspoon of baking soda
    • 2 ½ cups plain or gluten-free all-purpose flour
  • Cream cheese frosting:
    • 1 ½ cups powdered sugar
    • ¼ cup melted butter (regular or vegan)
    • 4 oz cream cheese (regular or vegan)
  1. Prepare the cake:
    • Preheat your oven to 350°F (175°C). Grease a Bundt cake pan with nonstick cooking spray.
    • In a large bowl, combine coconut milk, almond milk, melted butter, lemon juice, sugar and lemon extract.
    • Stir in baking powder and baking soda; The mixture will fizz, so quickly move on to the next step.
    • Gradually add the flour, mixing until you obtain a smooth dough.
  2. Cook:
    • Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
    • Let the cake cool in the pan for a while before transferring it to a wire rack to cool completely.
  3. Prepare the frosting:
    • In a medium bowl, mix cream cheese, powdered sugar and melted butter until smooth and creamy.
  4. Finish and serve:
    • Pour cream cheese frosting over cooled cake.
    • Serve the cake warm or at room temperature for a delicious taste experience.

Savor this sublime Lemon Bundt Cake, where each slice offers a burst of lemony freshness combined with the creamy decadence of cream cheese frosting: a sure way to tantalize your taste buds and delight all your guests!

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