Vegan Lemon Pound Cake
This Vegan Lemon Pound Cake is richly dense and wonderfully flavorful! Get your plant-based dessert on with this vegan bundt cake recipe!
Ingredients
- 2 tbsp flaxseed meal
- 5 tbsp water
- ~3 oz fresh lemon juice divided; this is about 2 large lemons
- 1 tbsp lemon zest
- 1/2 cup oat milk or other plant-based milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup organic cane sugar + ~ 1 tbsp for sprinkling on top of the muffins
- 1/2 cup extra virgin olive oil
- 1/2 cup frozen blueberries
- 1 cup confectioner's sugar
Instructions
- Preheat oven to 350º.
- Combine the flaxseed meal and water. Stir to combine and set aside for 5 minutes.
- Wash the lemons. Zest, then juice the lemons.
- Add 1 tsp fresh lemon juice to the oat milk. Set aside
- In a large mixing bowl, combine the flour, baking powder, salt and lemon zest.
- In a separate, smaller mixing bowl combine the oat milk, sugar, olive oil, flaxseed eggs, 2 oz of fresh lemon juice and sugar. Stir until well-combined.
- Add the wet ingredients to the dry ingredients and mix thoroughly.
- Thoroughly grease the Bundt pan. See Recipe Notes.
- Spoon the batter into the Bundt pan.
- Bake for 30-35 minutes. Check for doneness by inserting a toothpick into a cake. If the toothpick comes out clean, the cake is done.
- Allow the cake to cool for 15 minutes. While it is cooling, combine confectioner’s sugar with 2 tbsp of lemon juice. Mix thoroughly to create the icing.
- When the cake has cooled, drizzle the icing over the top of the cake.
Notes
- A well-greased Bundt pan cannot be overstated. Make sure the cake pan is thoroughly covered to ease removing the cake from the pan.
- This cake can be stored in an air-tight container. It should remain fresh for 2-3 days.
Tried this recipe?Let us know how it was!