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Lemon Yogurt Bundt Cake

June 14, 2018 · Natalie 104 Comments

With a light, spongey, SO moist texture, this vegan Lemon Yogurt Bundt Cake is the most delightful citrus dessert. Gluten-free, oil-free, and easy to make too!

Lemon yogurt bundt cake!

With a light, spongey, SO moist texture and a sweet citrusy glaze drizzle. If that thought doesn’t make you swoon, who are you and where is your summer baking spirit? Okay okay, I know lemons aren’t technically a summer fruit. But lemonade has been blurring those lines for years now with it’s summery reputation, so we’re just going to piggy back on that and bake our lemon cake-loving hearts out.

I’m feeling very conflicted. On the one hand I want to slice you a piece right now because words just cannot do the loveliness of this lemon cake justice. But on the other hand I don’t want to share a single ~~slice~~ crumb of it. We’re going to go the words route here for practicality/postage reasons, but if you wanted to swing by…

I’ve been on a bit of a cake streak lately – carrot, then chocolate, then vanilla. If we’re being honest though, all of those recipes were a MANY batch struggle. But I think I’ve finally hit my cake stride because this lemon cake was nothing but a gem. A perfect-on-the-first-try gem.

What made the difference? Three things I think:

Yogurt. I’ve said it before and I’ll say it again, but I just love this stuff for baking. It yields a slightly more dense cake, but adds TONS of moisture without oil.
Flours. I used a combination of oat flour + almond flour and WHOA. The perfect crumb – not too gummy, not too crumbly, and no need for tapioca/corn starch. I will definitely be revisiting this combo.
Bundt pan. I can’t say for sure that this was a “game changer”, but the ring shape allows for much more even cooking than a loaf or cake pan. If you don’t have a bundt pan I suggest making cupcakes instead.

I went into this recipe thinking pound cake, but it’s really too light and fluffy to fit that title. And when a vegan cake surprises you with more fluff than expected, you just say THANK YOU and edit that name.

You’ve got options for the glaze.

Feeling lazy? Just drizzle with straight-up coconut butter (warmed up) and watch it settle into all those beautiful bundt crevasses.

Feeling REALLY lazy? Skip the glaze, it’s plenty tasty enough to fly solo.

Feeling fancy? Whisk together a citrusy glaze with coconut butter, lemon juice, maple syrup, and non-dairy milk. It’s a little tricker to work with, the key is to make sure all your ingredients are at room temperature and keep adding milk slowly until it’s smooth and drizzle-able.

Regardless of which option you choose, make sure the cake is completely cool before glazing. I actually chilled mine overnight first, that way the glaze will set upon contact and create that wonderful crackly coating that makes glaze almost as good as frosting.

A note on bundt pans! I used a 10-cup bundt pan and it only filled it about 2/3 of the way. Still worked fine, just a shorter cake than expected. A 6-cup bundt pan would probably be perfect here. Also spray the heck out of it with coconut oil if you want your cake to come out in one pretty piece.

If you love lemony desserts and yourself, I think you know what you need to do…

Lemon Yogurt Bundt Cake

★★★★★ 5 from 12 reviews

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 10 slices 1x
Category: cake
Method: baking
Cuisine: american

Print Recipe

Description

With a light, spongey, SO moist texture, this vegan Lemon Yogurt Bundt Cake is the most delightful citrus dessert. Gluten-free, oil-free, and easy to make too!

Ingredients

Scale

Cake

2 tbsp flax meal + 4 tbsp water
1/2 cup (120g) lemon juice
1 cup (240g) non-dairy yogurt
1/2 cup (160g) maple syrup
1 1/2 cups (180g) oat flour
1 1/2 cup (165g) almond flour
1 tsp baking soda
1/2 tsp salt
1 tbsp lemon zest

Glaze*

1/4 cup coconut butter
1 tbsp maple syrup
1 tbsp lemon juice
4–6 tbsp non-dairy milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350F.
Whisk together the flax and water. Set aside to gel.
In a small bowl or measuring cup, whisk together the yogurt, maple syrup, lemon juice, and flax eggs.
In a large mixing bowl, combine the oat flour, almond flour, baking soda, salt, and lemon zest. Whisk lightly until no clumps remain.
Add the wet to the dry, and stir to combine.
Pour into a small bundt pan (I used a 10-cup bundt pan, but 6-cup would be better) that has been well sprayed or greased with oil.
Bake for 30-35 minutes at 350F, or until golden around the edges.
Remove from the oven and cool for at least 30 minutes before flipping out onto a cooling rack.
Cool completely before glazing.
For the glaze, combine the coconut butter, maple syrup, and lemon juice (it will seize up and become clumpy). Whisk in the milk one tablespoon at a time until smooth and drizzle-able.
Drizzle the glaze onto the cake, and then refrigerate until set. It just takes a few minutes.
Slice and enjoy!

Notes

*You can also just use straight coconut butter that has been warmed up to a drizzle-able consistency. Or skip the glaze and just enjoy the cake plain, it’s delicious without!

Nutrition

Serving Size: 1 slice
Calories: 223
Sugar: 10g
Fat: 11g
Saturated Fat: 1g
Carbohydrates: 26g
Fiber: 3g
Protein: 7h

Keywords: vegan, gluten-free, cake, summer, healthy, dessert

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3 Easy No-Bake Snacks

June 11, 2018 · Natalie 21 Comments

Easy healthy no-bake snacking 3 yummy ways – grain-free banana bread bites, dark chocolate superfood crunch cups, or vegan blueberry lemon froyo bites!

Last week I posted on my Instagram stories to send me any requests for recipes you might be craving a healthier or vegan version of. Aside from all the lemon things, there was a resounding call for NO-BAKE snacks similar to these cake bites. Because I love easy and oven-free recipes too, I got right on that.

Given such a yummy task, my mind started spinning in approximately one gazillion possible snack directions. Honestly I’m proud of myself for narrowing it down to just three, because a gazillion would’ve been quite tricky to squeeze into a 60 second video.

Is this 3-in-1 situation a good format? You tell me.

Are these 3 very good snacks? I’ll tell you: YES.

You could look at this as options. Or you could look at it as variety, a three course snack if you will. Creamy and fruity, cakey and spiced, crunchy and chocolatey – it’s as if they were designed to compliment each other just perfectly.

Regardless of which you choose (all of the above, ahem), they are:

easy – 10 minutes or less
healthy – no added sugar and some sneaky superfoods
vegan and gluten-free with paleo options
so basically MUST MAKE status

Walnut Banana Bread

This one is the most “baked” tasting of the three because coconut flour is weird but in this case it’s a good kind of weird. The texture of these grain-free bites is somewhere between extra thick banana bread batter and the actual baked bread. Sweetened only with fruit, plus chunky walnuts thrown in because I like my nana bread nutty. I also added cinnamon and a pinch of salt, both of which should be a given when it comes to banana bread – baked or no-bake.

When you start the mixing it’s going to seem impossibly soupy, but the coconut flour will do it’s thickening thing and leave you with a perfectly roll-able dough. (Good-weird, remember?)

These can be refrigerated or frozen. Fridge = more delicate cake-like texture. Freezer = firm like fudge.

Lemon Blueberry Froyo

This one is probably my favorite because a) they are purple b) blueberry + lemon is delicious c) they are made in the blender so you don’t need a single utensil. Oh, and d) you can’t eat them without winding up with purple-melty fingers, which is only a good thing.

It’s also the easiest of the bunch with only three ingredients: frozen blueberries, lemon juice, and coconut yogurt. You can use fresh blueberries, but it might make the cups more icy. And you can use other kinds of yogurt, but the thicker the better.

To make them paleo, either use the Coyo brand of yogurt that is nothing but coconut, tapioca, and probiotics. Or make your own coconut yogurt if you are in a DIY mood. Or substitute the yogurt with coconut cream from a can of chilled coconut milk.

Chocolate Superfood Crunch

These crackly little cups are the most dessert-y of the bunch. Like a crunch bar but amped up with seeds and superfoods.

Instead of using rice cereal, I used puffed millet for the airy crunch. You could use any sort of puffed cereal, or even chopped nuts for a grain-free option. Mixed up with hemp and chia seeds and a spoonful of…SPIRULINA.

Wait, hear me out though! I strongly dislike the seaweed taste of spirulina in smoothies, but cloaked in dark chocolate you can sneak an entire teaspoon of the green stuff in undetectable. I won’t say you HAVE to, but give it a chance.

Which one do you want to try first?