Easy Vegan Lemon Olive Oil Bundt Cake (SUPER MOIST!) [+VIDEO]
A lemon bundt cake made with olive oil to create a moist, delicious indulgent cake you'll want to share with family and friends!
Servings 10 slices
Ingredients
- 2½ cups all- purpose flour
- 1 cup organic cane sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp lemon zest plus more for garnish
- 1 cup high quality extra virgin olive oil
- 2 tsp lemon extract
- 1½ cups unsweetened soy milk
Lemon Icing
- 1½ cups organic powdered sugar sifted
- 5 tsp fresh lemon juice (from zested lemons)
- 1 tsp lemon zest plus more for garnish
Instructions
- Preheat oven to 375°
- In a large mixing bowl add in the flour, sugar, baking powder, baking soda, lemon zest and salt. Whisk to combine.
- Add in the olive oil, lemon extract and unsweetened soy milk to the same bowl. Whisk until mixture is well combined (will be thick, but should be easy to mix).
- Spray your bundt pan thoroughly with a non-stick spray (or flour/oil mixture described in the blog post above) and add in the batter.
- Transfer to the oven and bake for 35- 40 minutes or until a toothpick can be inserted and pulled out clean.
- Remove the cake from the oven once done and set aside to let cool for a while before removing the cake from the pan.
- While the cake is cooling, mix together the ingredients for the icing and set aside. See note about icing below.
- Once the cake has cooled, flip the cake onto a plate or cake stand, then drizzle with icing.
- Garnish with additional lemon zest and enjoy!
Video
Notes
Different brands of organic powdered sugar perform differently when creating the icing. Mine came together with 5 tsp, however yours may require more (or less). If after 5 tsp yours is still too thick to drizzle, simply add 1 tsp of additional lemon juice at a time until it is thin enough.