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Vegan Lemon Vanilla Bundt Cake with Lemon Glaze


Nothing says spring dessert to me like the flavors of lemon and vanilla. This cake has both and it's supremely moist and surprisingly easy to make. When I first started cooking and baking vegan, a lot of the baked goods recipes overwhelmed me with ingredients I would have to special order and some I had just never even heard of before. Definitely anxiety inducing for someone brand new to vegan baking.

So if that's you, this recipe is perfect. The cake turns out perfectly and even my husband, who doesn't think it's really dessert unless it includes chocolate, loves it enough to cut himself two slices. The glaze adds a layer of sweet and sticky and garnished with fresh berries piled high in the center, it makes a beautiful spring or summer dessert centerpiece. Plus it tastes great and it's easy to make. The lemon oil adds fantastic, rich lemon flavor to this dish.

Please note, I only cook with and use doTERRA essential oils. Especially when cooking, purity is essential and only doTERRA provides the testing and therapeutic grade purity for an essential oil safe enough to use in cooking and medicinal use. If you would like to buy doTERRA oils at wholesale prices, click here for more information on a wholesale account and joining my tribe.



Lemon Vanilla Bunt Cake

 1 3/4 cup all purpose flour
1 tsp baking soda
3/4 tsp salt
3/4 cup plant based milk (I use our homemade oat milk, you can get the recipe here)
15 drops lemon essential oil + the juice of one large lemon
1/3 cup vegetable oil
1 cup sugar
1/3 cup plant based vanilla yogurt
1 Tbls vanilla

Preheat oven to 350 and grease a bunt pan.

In a medium mixing bowl, mix the lemon oil + juice, plant based milk, and yogurt. Set aside.

In a large mixing bowl, whisk together flour, baking soda, and salt.

To the wet mixture, add the oil, sugar and vanilla and whisk well to combine. Add the wet ingredients to the dry and whisk gently until just combined. If you over mix, the batter will become chewy and won't rise well.

Pour the mixture into the bunt pan and bake for 35 min. To test if they are done, lightly press on the top of the cake. It should spring up. Do not overbake.

Remove from oven and allow to sit for ten minutes. Remove from pan to cooling rack and glaze once completely cool.



Lemon Vanilla Glaze

 2 cups powdered sugar
10 drops lemon oil
1 Tbls vanilla
pinch of sea salt
2-3 Tbls plant based milk

Add all ingredients to a bowl and whisk together very well. Add extra tbls of milk if your glaze is too thick. Pour glaze over cake and allow to set up for about an hour before serving.

Add fresh sliced berries to the center for a well-rounded and heart dessert.
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