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Food Monster - Recipes

Pink Lemonade Confetti Bundt Cake [Vegan]

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Perfect for a pretty-in-pink birthday party or no occasion at all! This unique cake is so adorable and equally delicious. Try this light and fluffy cake at your next gathering with friends!

Pink Lemonade Confetti Bundt Cake [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

235

Serves

15 slices

Cook Time

75

Ingredients

To Make the Cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 9 tablespoons vegan butter
  • 2/3 cup vegan cream cheese 
  • 2 teaspoons egg Replacer
  • 2 tablespoons flax meal
  • 2 tablespoons warm water
  • 1/3 cup fresh squeezed lemon juice
  • 1 teaspoon pure lemon extract
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 drops pink food coloring (optional)

To Make the Topping: 

  • 1 cup confectioner’s sugar
  • 1 tablespoon almond milk
  • 3 tablespoons vegan confetti sprinkles

Preparation

  1. Combine the egg replacer with the warm water, whisk smooth then add the flax meal.
  2. Combine the lemon juice with the zest and extracts.
  3. Sift the dry ingredients together.
  4. Cream the vegan butter with the vegan cream cheese on low speed to combine then gradually add the granulated sugar while mixing on medium speed until light and fluffy (approximately 3 minutes).
  5. Add the egg replacer mixture and mix well then add the sifted dry ingredients while mixing on low speed until it is all combined well.
  6. Slowly pour in the lemon juice while mixing on low speed until all is incorporated.
  7. Add the pink food coloring and mix well.
  8. Pour the batter into the prepared pan and bake in a preheated 350°F oven for approximately 55 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool completely and then glaze with sugar glaze by combining the confectioner’s sugar and almond milk, top with sprinkles.

Nutritional Information

Per Serving: Calories: 235 | Carbs: 42 g | Fat: 7 g | Protein: 2 g | Sodium: 86 mg | Sugar: 29 g

Notes

Cake will stay fresh at room temperature in an airtight container for up to 5 days

Freeze (un-iced cake) wrapped well for up to 2 months

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!


 

 

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