Mercury is clearly in full retrograde, and we're totally eating our feelings rn. We're completely obsessed with this Lemon Love bundt cake recipe from our friend Kiely Graves, who's a passionate plant-based food blogger, a NASM certified personal trainer, and the founder of The Kind Coconut- a vegan health and wellness website and social platform (go check out + follow @thekindcoconut on Insta!). When life gives you lemons, make cake <3
Ingredients:
- 1 ½ cups oat flour
- 1 ½ cups almond meal
- 1 cup vanilla non-dairy yogurt
- ½ cup lemon suja juice
- ⅓ cup almond milk
- ⅓ cup coconut sugar
- 1 tbsp flax meal
- 1 tbsp lemon zest
- 1 tbsp vanilla extract
- 2 tsps baking soda
- ½ tsp sea salt
Lemon Buttercream Frosting:
- 3 tbsps vegan butter
- 1 cup powdered sugar
- 1 tbsp lemon juice
Instructions:
Preheat the oven to 350 degrees.
Combine the flax meal with 3 tablespoons of water and set aside.
In a medium bowl whisk together the flour, almond meal, baking soda, lemon zest and sea salt.
In a separate dish combine the flax egg with lemon juice, yogurt, coconut sugar, and vanilla.
Add the wet to the dry and slowly whisk in almond milk until the batter is creamy. Not too thick or runny.
Pour into a nonstick bundt pan and bake for 20-25 minutes.
Allow it to cool completely before frosting.
To make the frosting...
Melt the vegan butter and allow it to cool so its a cold liquid.
Whisk together with sugar and lemon juice until it’s nice and thick.
