Hey bakers!

I hope you loved our previous Vegan Reese’s Peanut Butter Cups recipe.

Today with this recipe, I bring another treat for my Vegan friends!

It’s the perfect tangy lemon cake paired with homemade vegan cream cheese lemon glaze, making this recipe vegan-friendly!

In my experience as a baker, the one underrated dessert is Lemon Cake.
Even though it’s such a burst of flavors and texture, it doesn’t makeup everyone’s list.

It’s a unique combination that people are scared of trying!
Even I was hesitant when I decided to try lemon poppy seed cupcakes during my initial learning days. And I am glad I made them!
If you are someone who loves the tanginess in their desserts, you’ll love this recipe!

And with more and more people shifting towards veganism, I had to try this classic lemon cake the vegan way.

This cake is light, fluffy, tangy, and vegan. You’ll fall in love with it with the first bite. I bet you won’t be able to resist trying it, even if you haven’t fallen for it before!

Vegan Lemon Bundt Cake recipe Video Tutorial

Why You’ll Love This Recipe

• It’s Vegan: To make it the perfect treat for my vegan friends, I have used soy milk and homemade vegan cream cheese for this recipe. I have included the recipe for vegan cream cheese in the recipe card.
• Super Easy: This recipe comes together so quickly that you won’t think twice before making it when you have a craving.
• Irresistible flavor profile: Lemon paired with the sweetness of cake and cream cheese is the perfect refreshing summer treat!

Important Ingredients In Vegan Lemon Bundt Cake

• Fresh lemons: I have used fresh lemon zest and juice to give the cake a tangy flavor. I would recommend using fresh lemon juice and not bottled ones.
• Soy milk: Since we are making a vegan cake, I have used soy milk for the recipe. You can also use almond milk for this recipe. And if you wish to go for a non-vegan version, you can also use dairy milk.
• Raw and soaked cashews: I have used soaked raw cashews for making vegan homemade cream cheese. Use raw for the best texture and soak, as it will be easy to digest. You can soak the cashews for 10 minutes in hot water or 3 hours in cold water. Overnight-soaked cashews will also work, but soaking for 3 hours is enough.
• Salt: I have used salt in the cake and vegan cream cheese to heighten the recipe’s flavor.

How To Make Vegan Lemon Bundt Cake

• Prepare the tin: Begin by oiling the Bundt tin and then dusting it with flour. Tap it upside down to remove any excess flour.
• Zest the lemon: Before starting with the batter, we’ll zest out the lemon in a bowl. Make sure to zest only the yellow or green part of the lemon.
• Add sugar & soy milk: Add castor sugar to the lemon zest and rub them together. We are doing this to bring out the natural flavor of lemons. Then add in soy milk and give it a good mix.
• Sift in the dry ingredients: Now sift in the dry ingredients, i.e., all-purpose flour, baking powder, baking soda, and salt. Mix them well.
• Add the remaining wet ingredients: Now add oil, lemon juice, and vanilla essence. Lastly, add a little amount of yellow gel color and mix.
• Pour & bake: Pour the batter into the lined tin and bake in a preheated oven at 180°C (OTG mode: lower rod only) for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
• Make vegan cream cheese: Add all required ingredients, i.e., soaked raw cashews, water, lemon juice, apple cider vinegar, and salt, in a blender. Blend it to form a smooth paste. Scrape the sides in between if required. Measure the quantity needed for the lemon glaze.
• Make the lemon glaze: Add sifted icing sugar to the vegan cream cheese and mix. Then add lemon juice and mix. Transfer it to a piping bag.
• Demould the Bundt cake: Once the Bundt cake cools down, run a palette knife along the sides of the tin and then remove the cake from the tin.
• Pipe the glaze & garnish: Pipe the glaze on the edge of the cake and then garnish it with fresh rosemary and lemon wedge. Complete the cake by dusting icing sugar. 

Our Vegan Lemon Bundt Cake is now ready! Indulge in this refreshing summer treat and enjoy!

Chef Tips For The Recipe

Prepare the tin correctly.

Since we use a Bundt tin for the cake, it is vital to prepare it correctly for easy cake removal. 

Quick tip for zesting lemon.

Remember to only zest the yellow or green part of the lemon and stop when you see the white part. The white part tastes very bitter; it will ruin the flavor! 

Rub the sugar and zest well.

Follow this tip religiously for the best lemon flavor in your cakes. When we rub sugar and lemon together, the sugar destroys the zest layers, releasing citrus oils and giving a rich tangy flavor to the cake, even more than the lemon juice.

Adjust the glaze consistency.

Whether you want it thick or thin, you can easily adjust the consistency as per your preference. Add icing sugar to make it thick and lemon juice to make it flowy.

Use sifted icing sugar.

To make the glaze, use sifted icing sugar to avoid lumps.

Tip for measuring cashews.

I have mentioned the quantity required for vegan cream cheese in the recipe card, and it has to be measured before soaking, i.e., 120 g cashews are raw and then soaked for use.  

How To Store Vegan Lemon Bundt Cake

You can store the vegan lemon Bundt cake in an airtight container and refrigerate it for 4 – 5 days.

If you have any cream cheese spares, store it in an airtight container for 5 -7 days in the fridge and for 1.5 to 2 months in the freezer.

More Easy Recipes

If you want more easy-to-make recipes, try our Victoria Sponge Cake with Strawberry Jam, Decadent Fluffy Marshmallow Swirl Brownies, and Easy-to-Make Banana Protein Muffins.

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