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Lemon Drizzle Bundt Cake [Vegan, Gluten-Free]

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This stunning lemon drizzle bundt cake is guaranteed to be the prettiest thing on whatever table you bring it to. The rich lemony bundt cake moist, thick, and goes perfectly with a spot of tea or a cup of black coffee. The zesty lemon glaze and drizzle that are lavished over the top of this confection make it a truly special dessert that is perfect for a special occasion.

Lemon Drizzle Bundt Cake [Vegan, Gluten-Free]

Serves

10-12

Cook Time

85

Ingredients

For the Cake:

  • 3 tablespoons ground flax seeds plus 9 tablespoons water
  • 2 lemons
  • 1 cup almond or rice milk
  • 1/3 teaspoon vanilla extract
  • 1 cup plus 1 tablespoons olive oil
  • 1 2/5 cups plus 1 tablespoon caster sugar
  • 2 4/5 cups plain, gluten-free flour or self-raising flour
  • 1 1/2 teaspoon baking powder (omit if using self-raising flour)
  • 1 teaspoon salt

For the Glaze:

  • 1 cup icing sugar
  • 2-3 tablespoons lemon juice

For the Drizzle:

  • 1 lemon, zested and juiced
  • 1/5 cup caster sugar
  • 2/5 cup water

Preparation

  1. Preheat the oven to 325°F.
    Prepare your bundt tin by greasing it and covering the oil with a dusting of flour. Make sure to spread the oil well as you do not want the cake sticking to the tin.
  2. Prepare the flax seed and warm water mixture by combining the ground flax seeds with the water in a medium bowl. Mix them briefly.
  3. Next add the grated lemon zest, milk, vanilla extract, and olive oil. Set this aside.
  4. In a separate, large bowl mix together all the dry ingredients – the sugar, flour, baking powder (if using), and salt. Mix this well.
  5. Combine the wet ingredients with the dry ingredients and mix them with a wooden spoon until the mixture is nicely combined.
  6. Pour the cake batter into the prepared bundt cake tin and place it in the oven.
  7. Bake it for 65 minutes or until it’s golden brown.
  8. While the cake is baking in the oven, prepare the glaze by combining the sugar and the juice. Set the mixture aside.
  9. Prepare the drizzle (optional) by putting the lemon juice, zest, and sugar and 2/5 cup of water in a small saucepan.
  10. Bring this to the boil over a low heat. Let it reduce to about 1/2 the amount. It should be a thin, syrupy consistency.
  11. Allow the cake to cool for 5-10 minutes before removing it, carefully, from the cake tin.
  12. Allow it to cool for a further 15-20 minutes before pouring over the drizzle and finishing off the cake with the glaze.

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AUTHOR & RECIPE DETAILS


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Stylish, fun, and oh-so-delicious... My name is Kimberly and I live in London, England. I’m a mom, wife, yoga teacher, student nutritional therapist AND the blogger behind The Little Plantation. Oh, and did I mention that I’m a tiny bit very obsessed about plant-based food? So much so, that I've made it my mission to show that plant-based recipes can be sexy, simple, fun, healthy and oh so delicious...


 

 

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