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Chocolate Hazelnut Shake (or Frosty!)

· Natalie 23 Comments

Creamy Chocolate Hazelnut Shake! A lower fruit smoothie-ish treat with hazelnuts, cacao, chia seeds, and dates. Or add ice for a healthy dairy-free frosty!

Chocolate Hazelnut Shake (or Frosty!)

Hi, hello. Popping in with a quick, mid-week dose of chocolate for you.

I shared an impromptu chocolate smoothie on Instagram last week, but it was too good not to remake for myself every day since post on the blog. So here we are.

We could call this a smoothie – it’s made in the blender, it contains fruit. But it’s really not a smoothie. There are no bananas involved (although you could add one). There is no heaping handful of greens shoved into the blender (although you could add them). There is no sneaky frozen cauliflower to make it veggie-thick (although you could add that too).

Luckily this beverage is much easier to drink than it is to categorize. MUCH. Like you may make a double batch to share with a beloved friend, and then find yourself slurping the last sip straw-in-blender style before you even know what happened. Sorry beloved friend.

Chocolate Hazelnut Shake (or Frosty!)Chocolate Hazelnut Shake (or Frosty!)

If you make the non-frosty version, expect an ultra creamy, nutella tasting, almost pudding, definitely need a spoon experience.

If you make the frosty version, then you are smart and you just found your new favorite 2 minute summertime snack. Or dessert.

Chocolate Hazelnut Shake (or Frosty!)

So what’s in this banana-less chocolate beauty?

  • Hazelnuts. Just the whole toasty little nuts, no soaking required if you have a high speed blender. And yes, other nuts or even hemps seeds will work (I think walnuts or cashews would be really yummy too!)
  • Non-dairy milk.
  • Chia seeds.
  • Dates. Or a little bit of maple syrup or honey. Or whatever sweetener you like.
  • Cacao powder (or cocoa).
  • Sea salt!
  • Vanilla. The powder would be extra good, but extract is okay too.
  • (Optional) ice.

It’s not that I don’t love bananas, I just don’t love (or feel awesome eating) lots of bananas. But I do love lots of smoothies, so finding banana-free alternatives is one of my current life’s missions.

If you really love those bananas, omit the dates and swap the ice for frozen banana.

If you are looking for lower sugar smoothies, swap the dates for stevia or whatever sweetener you like – hello low carb smoothie.

Chocolate Hazelnut Shake (or Frosty!)

Shake. Dessert smoothie. Potentially a frosty. Chocolatey thing you need in your life.

This recipe is all of the above.

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Chocolate Hazelnut Shake (or Frosty!)

★★★★★ 5 from 2 reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: beverage
  • Method: blended
  • Cuisine: american
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Description

Creamy Chocolate Hazelnut Shake! A lower fruit smoothie-ish treat with hazelnuts, cacao, chia seeds, and dates. Or add ice for a healthy dairy-free frosty!

Ingredients

Scale
  • 1/4 cup (30g) toasted hazelnuts*
  • 1 cup (240g) non-dairy milk
  • 2 tbsp cacao powder (or cocoa powder)
  • 1 tbsp chia seeds
  • 2 pitted (40g) medjool dates**
  • 1 tsp vanilla extract
  • Pinch of salt

Make it a frosty: add 1 cup ice OR a frozen banana OR 1/2-1 cup frozen cauliflower

Instructions

  1. Combine all the ingredients in a blender (if you don’t have a powerful blender, soak the nuts beforehand).
  2. Blend on high speed until smooth and creamy. About 30 seconds.
  3. Add ice if using. Blend again briefly.
  4. Top with coconut whipped cream, chopped hazelnuts, and dark chocolate. Enjoy!

Notes

*You can use other nuts (cashews or walnuts would be yummy!) or hemp seeds for a nut-free option. **Or 1 tbsp sweetener of choice (honey, maple syrup, coconut nectar, etc.) Or use stevia or another sugar-free sweetener instead for a low carb/sugar option.

Nutrition

  • Serving Size: 1 shake
  • Calories: 384
  • Sugar: 14g
  • Fat: 27g
  • Saturated Fat: 2g
  • Carbohydrates: 32g
  • Fiber: 10g
  • Protein: 10g

Keywords: vegan, chocolate, smoothie, shake, easy, nutella

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Vegan Chocolate Hazelnut Shake (or Frosty!)

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No-Churn Vegan Ice Cream (2 Ways!)

· Natalie 21 Comments

The easiest healthy summer treat! No-Churn Vegan Ice Cream in 2 flavors: mango turmeric or ginger berry. Both made with just a few simple ingredients!

No-Churn Vegan Ice Cream 2 Ways

THIS POST IS SPONSORED BY EDWARD & SONS.

Two uniquely yummy flavors. Only seven ingredients total. You can do the long division or whatever for yourself, but by my mental math that equals really EASY ICE CREAM.

Three words I love to hear. Tack HEALTHY onto the front of it, and we have a soft-serve or scooped, spiced and sweet, breakfast or dessert, creamy no-churn situation on our hands.

Friends, grab your spoons! (Well unless you are eating out of a cone…grab your tongues?)

No-Churn Ginger Berry Ice CreamNo-Churn Mango Turmeric Ice Cream

This is kind of like nice cream, but also kind of a whole lot better than nice cream. The improvements mostly come in the creaminess department. This stuff is creamier, thicker, better for scooping. And – this is a biggie – still edible the next day, unlike nice cream that transforms from prince to frog in the freezer overnight (frog = solid icy brown-ish brick).

What makes all the difference is a half cup of coconut cream (the solid part scooped out of a can of full fat coconut milk) added to the frozen fruit. This small but very important addition will give you something much more deserving of the title Ice Cream.

Ginger Turmeric Ice CubesNo-Churn Ginger Berry Ice CreamNo-Churn Mango Turmeric Ice Cream

The other thing that makes these ice creams special is that they are both SPICED. In the most summery way though – spiced but still tropical, spiced but still berry-filled.

And spiced…with juice?

Yup, we’re spicing up these sweet no-churn vegan ice creams with organic ginger and turmeric juices from Edward & Sons. These juices are strong, not for drinking straight. But they add a much brighter flavor than using ground spices in my opinion. Much better for something light and fresh like fruity ice cream. As someone who has a love/hate relationship with turmeric, it was nothing but LOVE in this form.

Instead of adding the juice straight to the ice cream while blending, I froze it into cubes first. The frozen cubes 1) add to the thick frosty texture of the ice cream instead of making it soupy/icy and 2) are easy to throw into smoothies if you have extra too.

No-Churn Ginger Berry Ice CreamNo-Churn Mango Turmeric Ice Cream

The flavors:

Mango Turmeric. Frozen mango, turmeric juice, and coconut milk. It tastes just as gloriously golden and good as it sounds, trust me.

Ginger Berry. Frozen bananas, ginger juice, coconut cream, and saucy-sweet berries. If you don’t top this one with chocolate, you are doing it wrong. If you add so many berries it’s nearly impossible to get a clean scoop, you are doing it right.

No-Churn Vegan Ice Cream

Now the only tricky part is choosing which flavor to try (first).

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Mango Turmeric & Ginger Berry Ice Cream

★★★★★ 5 from 2 reviews
  • Prep Time: 10 minutes
  • Cook Time: 2 hours (chilling time)
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings (per flavor) 1x
  • Category: ice cream
  • Method: blended
  • Cuisine: american
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Description

The easiest healthy summer treat! No-Churn Vegan Ice Cream in 2 flavors: mango turmeric or ginger berry. Both made with just a few simple ingredients!

Ingredients

Scale

Mango Turmeric Ice Cream

  • 4–5 cups (560g) frozen mango
  • 4 turmeric juice cubes*
  • 1/2 cup coconut cream**

Ginger Berry Ice Cream

  • 3–4 frozen bananas (560g)
  • 4 ginger juice cubes*
  • 1/2 cup coconut cream**
  • 1 cup mixed berries (fresh or frozen and defrosted)***

Instructions

  1. In a high speed blender, combine all the ingredients (for either flavor).
  2. Blend on high using the tamper or stopping to scrape down the sides periodically until thick and creamy.
  3. Eat immediately as soft serve. Or freeze for 2 hours for a firmer ice cream consistency that you can scoop into cones.
  4. It’s best the day you make it, but you can store it in the freezer for 1-2 days. Just let it thaw for 15-20 minutes before scooping.

Notes

*To make the cubes, freeze Edward & Sons organic ginger and turmeric in an ice cube tray or mini muffin pan overnight.

**The solid part scooped out of a chilled can of full fat coconut milk.

***I used a mix of raspberries, strawberries, blueberries, and blackberries. If using frozen, I recommend defrosting before mixing in. That way they are juicier and have a contrasting texture to the ice cream itself. If using fresh, consider mashing them up a bit first.

Keywords: vegan, dairy-free, ice cream, blender, nice cream, banana ice cream

 

 

Mango Turmeric Ice Cream

Ginger Berry Ice Cream

[nutrifox id=”40660″]

 

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No-Churn Vegan Ice Cream 2 Ways!

Thank you Edward & Sons for sponsoring this post!
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Strawberry Rhubarb Muffins

· Natalie 32 Comments

Strawberry Rhubarb Muffins! Fluffy vegan + gluten-free oat flour muffins spiced with ginger and filled with juicy chunks of strawberry and rhubarb. A summery sweet baked treat!

Strawberry Rhubarb Muffins (vegan + gluten-free)

When you hear rhubarb you probably think pie, but when you taste these Strawberry Rhubarb Muffins you will not be thinking about pie at all. You will only be thinking about how wise it was of you to channel your summer fruits into muffins instead. They will convince you with their sweet gingery flavor and soft golden insides. Very persuasive little muffins they are.

Can pie be warmed up, sliced in half, and slathered with almond butter? Can pie be munched in the car one handed while hungry-driving? Can pie deliver wonderfully juicy fruit chunks amidst tender oat flour fluff?

No…but muffins can. This is why we made muffins. This is why we love muffins.

Strawberry Rhubarb Muffins (vegan + gluten-free)Strawberry Rhubarb Muffins (vegan + gluten-free)

What I don’t get is why Instagram is telling me rhubarb season is NOW, and yet not a single grocery store I went to had fresh rhubarb. Thank goodness for the frozen stuff or we’d be chatting about Just Strawberry Muffins right now. I’m not saying I mind that fact that the frozen stuff comes already sliced for me, but it does feel less seasonally authentic somehow.

If you can find fresh, use fresh. If you can’t find fresh, check for frozen. If you don’t like slicing, frozen was made for you. Same goes for the strawberries, although I used fresh there.

Strawberry Rhubarb Muffins (vegan + gluten-free)

I jumped straight to the fruity fun part, the mix-ins, but let’s back up and talk about the muffin part. These grain-free muffins are my personal favorite, but oat muffins seem to be your favorite so I made this recipe with oat flour. And even more requested, I made them with ONLY oat flour – no flour combining or starch additions. Yep, I’m finally embracing the flax egg.

They are oil-free and quite low-fat too. I tested a batch with almond butter, but the nutty flavor was too overpowering, so these are made with applesauce for moisture. I do recommend using full fat coconut milk for the non-dairy milk to give them an extra boost of richness, but it’s up to you.

Oat flour baked goods taste much less sweet in my opinion than almond flour ones, so I used more coconut sugar than usual. It helps to balance the tart taste of the rhubarb and ginger spice too. But you can scale it back if you are okay with a less sweet muffin.

This is not rhubarb at it’s fancy finest, this is rhubarb’s casual weekend look. Easy, cozy, familiar.

Strawberry Rhubarb Muffins (vegan + gluten-free)
Processed with VSCO with a6 preset

The one thing pie does have over muffins is the obligatory scoop of melty ice cream on top. But no one ever said a muffin sundae couldn’t be a thing.

Strawberry Rhubarb Muffins (vegan + gluten-free)

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Strawberry Rhubarb Muffins

★★★★★ 4.7 from 3 reviews
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 muffins 1x
  • Category: snack
  • Method: baking
  • Cuisine: american
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Description

Strawberry Rhubarb Muffins! Fluffy oat flour muffins spiced with ginger and filled with juicy chunks of strawberry and rhubarb. A summery sweet baked treat!

Ingredients

Scale
  • 1/2 cup (120g) unsweetened applesauce
  • 2/3 cup (110g) coconut sugar
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
  • 1/2 cup (120g) full fat coconut milk*
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 1/2 cups (275g) gluten-free oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (60g) chopped rhubarb
  • 1/2 cup (60g) chopped strawberries

Instructions

  1. Preheat the oven to 350F.
  2. Prepare the flax eggs and set aside for 5-10 minutes to gel.
  3. In a mixing bowl, whisk together the applesauce, coconut sugar, flax eggs, lemon juice, vanilla, and milk.
  4. Add the oat flour, baking powder, baking soda, and salt.
  5. Stir to combine.
  6. Fold in the chopped rhubarb and strawberries, reserving some for on top.
  7. Spoon the batter into a muffin pan lined with paper liners or coated with coconut oil. Fill each muffin about 3/4 of the way.
  8. Top each with a few extra chunks of rhubarb and a strawberry slice.
  9. Bake for 35-40 minutes at 350F or until the center feels firm to the touch and bounces back when lightly pressed.
  10. Remove form the oven and cool for 10 minutes before removing from the pan.
  11. Enjoy! Keep leftovers in an airtight container in the fridge for up to a week.

Notes

*You can use other kinds of milk, but the muffins won’t be as moist/rich since this recipe is otherwise very low in fat.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 202
  • Sugar: 12g
  • Fat: 5g
  • Saturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 5g

Keywords: summer, baking, vegan, gluten-free, snack, rhubarb

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Strawberry Rhubarb Muffins (vegan + gluten-free)

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Blueberry Latte Breakfast Smoothie Jars

· Natalie 19 Comments

Blueberry latte breakfast jars! Cold brew chia pudding swirled with a TWO ingredient (banana-free) smoothie. Just the quick, healthy, yummy thing for your morning!

Blueberry Latte Breakfast Smoothie Jars

THIS POST IS SPONSORED BY VITAMIX.

Once upon a time in my favorite coffee shop (a.k.a. my second home) I tried a uniquely wonderful drink called a blueberry latte. House made blueberry syrup mixed with almond milk to create the prettiest purple milk, then topped with a shot of espresso. I wish you could’ve seen the swirling purple-ish appearance (jk you can, of course I took a photo), but what was even more enchanting was the flavor.

Blueberry + coffee – unexpected but YES.

It was one of those duh-why-haven’t-I-tried-this-before? moments.

Peanut butter, chocolate, matcha, cinnamon, coffee…is there anything blueberries don’t get along with just swimmingly?

Blueberry Latte Breakfast Smoothie Jars

This, however, is not a blueberry latte. The coffee is on the bottom not the top. The blueberry is a SUPER simple creamy smoothie not syrup-sweetened milk. There are chia seeds and non-dairy yogurt for plant-based protein. This is not just a beverage but a nutritiously gotcha covered breakfast. This is a Blueberry Latte Breakfast Smoothie Jar.

And this is why you are going to love it:

  • Easy. Only 7 ingredients for all those layers.
  • Spoon and straw required, which means we got textures.
  • Prep ahead-able.
  • Makes 2 for you and you tomorrow.
  • And coffee + blueberry. You gotta try it!

Blueberry Latte Breakfast Smoothie Jars

I’m not one to usually go on about the health aspects of a recipe since I think the word healthy is very subjective. I mostly focus on the easy and yummy aspects, but there are a few things I love about this recipe from a nutrition standpoint too.

This is a thick and creamy smoothie, but it’s not loaded with tons of bananas or frozen cauliflower – neither of which make my stomach very happy. And besides a bit of maple syrup in the chia pudding, it’s only berry-sweetened. So perfect if you are looking for lower-sugar or banana-free smoothies. Also perfect if you are looking for the EASIEST SMOOTHIE RECIPE OF YOUR LIFE.

Yogurt + frozen blueberries. That’s it. Just two ingredients. It’s simple and perfectly sweet and so creamy after the Vitamix works it’s magic. Add more frozen berries to make it thicker, or less to make it thinner. Or any frozen fruit, don’t let me stop you.

Blueberry Latte Breakfast Smoothie Jars

We all need a go-to blueb smoothie recipe in our lives, but what really makes this breakfast jar special is the cold brew chia pudding. Yes it is just as good as it sounds, good enough to be it’s own recipe/snack. Cold brew mixed with almond milk and a touch of maple syrup, plus my clever blender method for optimal chia distribution – oh yes!

Not a coffee fan? I’ve got three other chia pudding flavors to choose from, all of which would be delicious with blueberry smoothie on top.

Blueberry Latte Breakfast Smoothie Jars

You may have noticed the word blender popping up a lot by now, and if you know me you know I mean Vitamix.

Creamiest way to make a smoothie? In the Vitamix.

Best way to make chia pudding? In the Vitamix.

For this recipe I used the Vitamix E310. If you just want a basic blender that can blend anything but without all the bells and fancy schmancy touchscreen/built-in timer/probably-has-a-brain whistles, this is your blender. My favorite part? The 48oz container it comes with. Not too big for blending a single-serving smoothie, but not too small for blending a raw cheesecake either. This model is on the more affordable side too.

Heads up! Vitamix is running a special promo right now in honor of National Smoothie Day this week – blender containers for just $50 with the purchase of a new blender + FREE shipping. All the details HERE.

Blueberry Latte Breakfast Smoothie Jars

This is not a smoothie. It’s not chia pudding. It’s not a latte.

It is all of the above, and it is where your spoon needs to be.

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Blueberry Latte Breakfast Smoothie Jars

★★★★★ 5 from 2 reviews
  • Prep Time: 10 minutes
  • Cook Time: 8 hours (chilling time)
  • Total Time: 8 hours 10 minutes
  • Yield: 2 jars 1x
  • Category: breakfast
  • Method: no bake
  • Cuisine: american
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Description

Blueberry latte breakfast jars! Cold brew chia pudding swirled with a TWO ingredient (banana-free) smoothie. Just the quick healthy thing for your morning!

Ingredients

Scale

Cold Brew Chia Pudding

  • 1/2 cup (120g) non-dairy milk (I used almond milk, but coconut milk would make it extra creamy)
  • 1/2 cup (120g) cold brew coffee (or brewed and cooled coffee)
  • 1/4 cup (40g) chia seeds 
  • 1 tbsp maple syrup

Blueberry Smoothie

  • 1 cup (240g) non-dairy yogurt (I used cashew yogurt)
  • 1 1/2 cups (210g) frozen blueberries
  • 1 tsp vanilla extract (optional)

Instructions

  1. Combine all the chia pudding ingredients in the blender. Blend briefly on low speed..
  2. Pulse 1-2 times every few minutes until the seeds stay evenly distributed and don’t settle to the bottom.
  3. Transfer to a jar and refrigerate overnight.
  4. The next day, blend the yogurt, frozen berries, and vanilla (if using). Adjust with more berries to make it thicker if desired.
  5. Spoon the chia pudding into jars. Top with the blueberry smoothie and additional yogurt and berries.
  6. Enjoy!

Nutrition

  • Serving Size: 1 jar
  • Calories: 291
  • Sugar: 16g
  • Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 38g
  • Fiber: 13g
  • Protein: 7g

Keywords: healthy, easy, recipe, vegan, dairy free, chia pudding

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Blueberry Latte Breakfast Smoothie Jars

Thank you Vitamix for sponsoring this post!

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Lemon Yogurt Bundt Cake

· 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 (Vegan + Gluten-Free)

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.

Lemon Yogurt Bundt Cake (Vegan + Gluten-Free)

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…

Lemon Yogurt Bundt Cake (Vegan + Gluten-Free)

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:

  1. 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.
  2. 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.
  3. 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.

Lemon Yogurt Bundt Cake (Vegan + Gluten-Free)

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.

Lemon Yogurt Bundt Cake (Vegan + Gluten-Free)

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.

Lemon Yogurt Bundt Cake (Vegan + Gluten-Free)

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

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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
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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

Instructions

  1. Preheat the oven to 350F.
  2. Whisk together the flax and water. Set aside to gel.
  3. In a small bowl or measuring cup, whisk together the yogurt, maple syrup, lemon juice, and flax eggs.
  4. In a large mixing bowl, combine the oat flour, almond flour, baking soda, salt, and lemon zest. Whisk lightly until no clumps remain.
  5. Add the wet to the dry, and stir to combine.
  6. 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.
  7. Bake for 30-35 minutes at 350F, or until golden around the edges.
  8. Remove from the oven and cool for at least 30 minutes before flipping out onto a cooling rack.
  9. Cool completely before glazing.
  10. 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.
  11. Drizzle the glaze onto the cake, and then refrigerate until set. It just takes a few minutes.
  12. 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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Lemon Yogurt Bundt Cake (Vegan + Gluten-Free)

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