Veganomicon Coconut Lemon Bundt CakeINGREDIENTS
1-1/2 C granulated sugar (I used raw sugar)
2/3 C canola oil
1 (14-oz) can coconut milk
1/4 C soy milk
1/4 C lemon juice
3 Tbs lemon zest
2 tsp vanilla extract
3 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 C shredded unsweetened coconut
A few tablespoons confectioners’ sugar
Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition.
Stir to combine. Pour batter into the Bundt pan.
Bake 1 hour or until a knife inserted through the cake comes out clean.
Remove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over and release the cake from the pan. Let cool completely.
Slice, serve and enjoy!
I love this! Your blog is one of my daily go-to reads and true favorite cooking blogs- amazing and inspirational! :)ReplyDelete
I added the coconut with the wet ingred. (because it isn't included in the instructions!) and this cake turned out AMAZING! A friend sent me a link to this recipe, and she had made it in a mini-bundt cake pan. I copied her and the cakes are perfect. I plan to make these regularly :)ReplyDelete
This is one of the best desserts ever. Moist, dense, lemony, sweet - it's my go-to whenever I need a dessert.ReplyDelete
Oh! Really this is a dieting food ...what ever it is so yummy !abs diet for vegetarianReplyDelete
I want to say thanks to you. I have bookmark your site for future updates.ReplyDelete
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