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vegan lemon poppy seed bundt cake - featured image

Vegan Lemon Poppy Seed Bundt Cake with Sweet Coconut Glaze

  • Author: Karina
  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Description

A moist, tangy, and sweet vegan bundt cake made with pantry staples like flour, lemon, and coconut milk. This easy 30-minute dessert features a tender crumb and a rich coconut glaze, perfect for weeknights or potlucks.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • Zest of 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120g) unsweetened vegan yogurt
  • ½ cup (120ml) full-fat canned coconut milk
  • ¼ cup (60ml) vegetable oil
  • 2 tablespoons poppy seeds
  • 1 cup (120g) confectioners’ sugar
  • 2–3 tablespoons full-fat canned coconut milk
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan generously with baking spray or vegan butter and dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and poppy seeds.
  3. In a separate medium bowl, whisk together vegan yogurt, coconut milk, vegetable oil, lemon zest, lemon juice, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Pour batter into the prepared bundt pan and smooth the top.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
  8. While the cake cools, whisk together confectioners’ sugar, 2 tablespoons coconut milk, lemon juice, and vanilla extract to make the glaze.
  9. Drizzle the glaze over the completely cooled cake and let it set for 10 minutes before slicing.

Notes

Ensure baking powder and soda are fresh for proper rising. Do not overmix the batter to avoid a tough texture. Zest lemons before juicing. The cake tastes even better the next day as flavors meld. Store leftovers in an airtight container at room temperature for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 32
  • Sodium: 180
  • Fat: 8
  • Saturated Fat: 4
  • Carbohydrates: 48
  • Fiber: 1
  • Protein: 3

Keywords: vegan bundt cake, lemon poppy seed cake, coconut glaze, easy vegan dessert, weeknight baking, gluten-free option

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Find it online: https://plateori.com/vegan-lemon-poppy-seed-bundt-cake-easy-30-minute-dessert/