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
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Category: cake
- Method: baking
- Cuisine: american
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
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
- 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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Oooh! Hi Natalie, could I use dates to sweeten, and if so, how much?
I really don’t recommend dates here, they will completely change the texture and moisture balance and it’s impossible for me to predict how or how much without trying it myself. Maybe try this date-sweetened cake recipe with lemon juice in place of some of the water instead: https://www.feastingonfruit.com/healthy-vanilla-cake-chocolate-fudge-frosting/
Hi Natalie,
I was wondering if you can do this cake without almond flour? Maybe double the amount of oat flour?
I used almond flour here since it is higher in fat and keeps the cake moist without the need for oil. So you can use all oat, but it will be more dry and have a less well defined crumb. Hope that helps!
Hi Natalie,
This looks like a fantastic recipe! I don’t have issues with gluten – if I were to sub these gf flours for wheat flour, how much would you recommend using?
Thanks so much!
Elise 🙂
It’s really hard for me to say without trying it especially since I don’t actually bake with wheat flour often, but I’d try 1.5 cups. Good luck!
I’m so excited to try this! I’m curious about using a vanilla flavored almond yogurt and honey. Is honey an acceptable swap for maple syrup? Thank you so much for this amazing recipe!!!!!
Both will work and be delicous!
I am so excited! Thank you so very much!!!!! You’re simply amazing
Hi!
Can I use regular white flour instead of almond and oat flour? Can I sub regular sugar for maple syrup?
Thanks,
Larissa
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You can try it, but I haven’ tested this recipe with all purpose flour so I can’t say for sure what the texture will be like. It is much lower in fat than the almond flour though, so the cake may be a bit dry since it’s oil free. Sugar instead of the maple syrup should be fine though!
Since I don’t have a bundt cake pan, is it possible to use a square pan? Thanks in advance.
Yep, that will be okay too! I don’t recommend a loaf pan though, a 9×9″ square pan will be best 🙂
Hello!
What an amazing recipe 🤩!! I also have a question related with the flours, do you think it’s possible to substitute the almond flour for something like coconut or buckwheat flour? Or even maybe coconut and buckwheat?
Thanks a lot!!
Both coconut flour and buckwheat flour are very low in fat and dry, so neither will give the cake the same moisture as almond flour. Since this recipe is oil-free, you really need the almond flour so the only subs I can recommend would be another nut flour like cashew flour. If you want to try it I’d recommend buckwheat over coconut, coconut will not work. Hope that helps!
“when a vegan cake surprises you with more fluff than expected, you just say THANK YOU and edit that name” AHAHAH thanks for always making me laugh Natalie – this is so relatable!
Hehe thanks for reading Shivani and appreciating my silly sense of humor😊
Your recipe looks delicious. I can’t wait to make tomorrow. If I were going to substitute Maple syrup instead of the sugar, do I measure out the exact quantity? Thank you so much for all your wonderful recipes. I’m excited to make this one as well.
To use granulated sugar in place of the maple syrup, by volume it would be the same 1/2 cup, but the weight measurement would be quite different (around 70g). Hope that helps and I hope your comes out PERFECT🤗🤗
I am in love with everything about this recipe. Non-dairy yogurt is such a beautiful thing, as are every one of these photos. I’m thinking it will be extra tasty with mulberries or blackberries, but honestly, I don’t care when or how this is served to me – I will dig right in! And I may have to go the cupcake route simply so I don’t have to wait for a bundt to bake and cool for so long 😉
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BLACKBERRIES😮😮 You fruit combining genius you!! That sounds like an incredibly combo…guess I’ll just have to make another batch😉 Hehe they would be super cute cupcakes, although with cupcakes I couldn’t help but dollop some creamy frosting on top💜
Can I use a load or plumcake pan instead of the one for bundt cakes?
I don’t recommend this one in a loaf cake, the center won’t cook through properly since its so much thicker, but a regular 9×9″ cake pan (round or square) will work!
Lemon cake! Oh you know I love me some lemon cake…lemon cookies, muffins…milkshake..haha. Summer rolls around and I’m all about the lemons! And Omg, lol, every single comment is asking to sub the ingredients, ahhhhh!! Anyways, I love lemon cake, orange cake, all things citrus, especially during the summer. It’s just so light and refreshing. And I’m so with you there on the almond flour and oat flour combo. It was the first flours I finally had success with when I started baking gluten-free years back with cakes and muffins that I found to work and taste yummy and always be reliable….unlike you know how some gluten-free flours leave a nasty taste or texture that make you chunk the whole thing in the trash, LOL! But this looks definitely the opposite of trashville, but straight-to-my-mouth-ville, ha! I love every ingredient in this and love almond flour in bundt cakes because they do bake up so perfectly! Loaf pans really are so much trickier aren’t they?! It just looks so delicious Natalie!
Annnnnd now I want a lemon milkshake! That sounds so good, why have I never had/made one? Haha oh yes, I know you know the substitution question struggle all too well too. Although I wouldn’t mind testing a few of them personally just for an excuse to eat more cake😉 I have been trying to find a GF blend that I really like that doesn’t need a starch (trying to avoid one group of sub questions and jumping right into another😆) and I am amazed with this almond + oat combo. Bahahaha I’m cracking up at “trashville” part😂 Yup, I know just the gummy rubbery kind😜 I am so over loaf pans, use them for ice cream chilling and stick to cupcakes and bundt for baking. And maybe banana bread😊 Happy weekend Brandi!
Will definitely give this a try! Can I use an egg instead of flax meal? Thank you!
I haven’t tested it with real eggs, but should be fine!
Hi Natalie, This looks amazing! I’m making it for my mom’s birthday tomorrow and I just found out I can’t get flax meal from my grocery. Yikes! Can I make flax meal at home (I can get flax seeds) – say by grinding it? Or she can have eggs, so subbing in an egg? So excited to try this!
Thanks!
Jennifer
You can definitely make your own flax meal by grinding up the whole seeds in a blender, I do that all the time! Or a coffee or spice grinder to get it really fine if you have one. A couple of regular eggs would probably be okay too, but I haven’t tested it so I can’t guarantee. Happy baking and I hope she (and you!) loves it🤗
Oh my! Just like Brandi I was cracking up and feeling frustrated on your behalf about all of the people wanting to substitute this for that and that for this. People sometimes (oftentimes) want to tweak recipes to suit their own preferences/needs and I get that. But still! One after another after another! I for one would like to say that your cake looks like a citrusy wonder of moistness and I wouldn’t want to change a thing, even though I don’t eat a gluten-free diet. And your videos (sigh)… I’m reminded yet again of how fab they are and I delight in watching them. (Okay, “drooling over them” is a much more appropriate phrase here so let’s go with that.) Thank you for brightening my inbox with a feast for the eyes time and time again. Maybe one of these days I’ll actually make a recipe. I just checked and I’ve been subscribed to Feasting on Fruit since April of 2017. I know, I know, I’m a fruit loop! Of course, now I’ve got so many fab-looking recipes in my “Feasting on Fruit” e-mail folder I’d have a hard time choosing which one to make to start. Deliciousness overload! Okay, okay, before this message turns into a novel (I’m not known as the E-mail Queen for nothing!) let me end with a repeat of my gratitude and best wishes for a happy, relaxing, active, whatever-you-want-it-to-be weekend. 🙂
Victoria!! Reading your message was such a lovely way to start my saturday, thank you for the kindness and the smile💕 Hehe “email queen” I love it, and can totally relate with the–I don’t even want to know how many thousands of words I’ve typed to various friends over email😆 Ah yes, so many sub questions. I can’t help but tweak just about every recipe I make from someone else so I get it, but I have to admit sometimes I just want to be like I CHOSE THESE INGREDIENTS FOR A REASON THOUGH haha! Well I very much appreciate your over a year now of support and reading all my sweet/silly emails😊 But please please please give one of these treats a go one of these days! For you and your tastebud’s sake, of course😋 You don’t have to be GF to enjoy GF goodies, just like I don’t have to be vegan to enjoy all the vegan cakes! Much love and a very very happy weekend to you too❤️ xo
I love using both oat and almond flours, so I’m excited to try them together in a recipe! 🙂
I always pick one or the other too, but duh use them together! Idk why I haven’t tried this before, but IT WORKS🙌 Happy baking!
Hi,I followed the instructions completely but failed somehow. The texture
was not fluffy and somewhat gummy. I used both almond and oat flour. I
also used coconut yogurt instead of cashew. Do you think it was too much
liquid or yogurt? It was basically uncooked batter. Please let me know what
you think. Thanks. I appreciate it.
So sorry to hear that Marie! The coconut yogurt should be fine unless it was REALLY thick/high fat (like the Coyo brand). What kind of pan did you use? If you make this in a loaf pan it will need to cook for a LOT longer, and still may not cook through properly, so if you don’t have a bundt pan I’d recommend cupcakes or a cake pan. Also did you measure by weight or volume? The weight measurements will be much more accurate. Could either of those be the issue?
Hi Natalie, thanks for replying. I’m not sure what went wrong but I did use a bundt
pan. I used So Delicious coconut yogurt and I measured by volume since I don’t have
a scale. Do you think if I reduced the amount of yogurt it may be less gummy? Or reduce
the oat flour and increase the almond flour? Not sure. I’ll have to test it.
Hi Marie. Hmm sounds like it all should’ve been fine then. I would recommend decreasing the yogurt to 3/4 cup and actually less almond and more oat would be better since it was too moist. Almond flour has a higher fat content so if it was too moist it won’t help as much. Or maybe an extra 1/4-1/2 cup of both flours since too much oat flour can make things more gummy–ah so tricky. But I hope that helps!
Thanks for your help. Will try your suggestions.
Loving this recipe already! I was thinking of making cupcakes instead of a cake. Do you think I need to adjust the time and/or temperature to ensure these babies come out perfect? Thank you so much in advance! 🙂
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It won’t be too different, 30 minutes at 350 should be perfect! Happy baking 🙂
Hey Natalie! I ended up making cupcakes from this recipe for my Mom’s birthday. Instead of lemon juice and lemon zest I subbed in orange juice and orange zest to make it into a orange yogurt cake and I made your cashew chocolate frosting. Trust me it tasted AMAZING! I’m a lacto- vegetarian so another change I made was I used regular dairy yogurt instead of non-dairy. The only problem was that the cupcakes rose in the oven perfectly but a minute or two later the center of each cupcake completely deflated. I used a toothpick to make sure the dough from the bottom wasn’t still undone so I left them in for about 5 minutes more to cook just in case. I just put a big dollop of frosting in the center of each cupcake after they cooled and you could never tell that there was an indentation lol! Otherwise everything from the texture and taste was on point 🙂 This is the first time an eggless non-chocolate cake actually worked out pretty well for me. Almond flour and oat flour mixed does wonders indeed 😀
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OH. MY. GOODNESS. Orange yogurt cake with creamy chocolate frosting?? Your mom is a VERY lucky lady, that sounds like the best bday cake ever🍫🍊 So as for the sinking problem, sounds like they weren’t cooked through completely even though you toothpick tested. Was the center gummy/unbaked once you sliced in? I would leave them even longer next time, a great way to check is to light press the center with your finger and if it sinks or feels mushy or doesn’t bounce back leave them another 5 until it does. Ovens vary, measurements vary, you just never know. I don’t think the dairy yogurt was the problem though. I hope that helps and thank you for sharing this very yummy variation–I gotta try it now too🤗
Oh yeah she loved them alright! And when I initially took them out after 35 minutes, I sliced one in half to check and it was slightly gummy but mostly done. So I did leave them in for a few more minutes to make sure the inside baked properly. But at the end it all worked out 🙂 Thanks for the recipe and keep em’ coming…you do a really great job with it! And yes definitely try it out with orange, I’m sure you will come up with something even a step ahead of that 😉
We love this cake! I just made it and it came out beautifully! As far as the glaze, I did it exactly like the recipe, whisked and whisked and whisked and it never would unclump. So we ate it without the glaze. Absolutely delish! ❤️
Hi Cheryl! I am so happy you liked the cake🤗 Coconut butter is tricky, could be the brand and/or the temperature. Maybe next time maybe try making it in the blender, that sometimes helps although you have to make more. Or adding more milk, that’s usually what it takes to get it to un-clump as opposed to just whisking. You can always try the straight coconut butter option if you don’t mind the taste, or make a really easy glaze with powdered sugar and a little bit of almond milk if you don’t mind using powdered sugar🙂
I’m not vegan but I, unfortunately, have celiac disease. Can I use greek yogurt for the non dairy yogurt?
PS: I LOVE my bundt pan!
Absolutely! Greek yogurt will be just fine 🙂 And yes I am so happy I discovered the evenly baked magic of the bundt pan too!
Hi!
This looks soooo good!!
WouldnJ be able to use regular AP flour and a different kind of pan/baking dish? If so, what size?
I can’t wait to try this!
I hope you have a beautiful day. 🙂
I haven’t tested it with AP flour, and while it will likely work it will probably be a bit more dry since you don’t have the higher fat content that almond flour has naturally and it’s otherwise quite a low fat recipe. But you are welcome to try it! And yes, a regular cake pan (9 inch) will work or you can make cupcakes. Hope you enjoy😊
For how long can I store it? Does it have to be in the fridge?
Yes, store it in the fridge (ideally covered) and it will last 4-5 days. Much past that it will start to get dry, but still taste good😊
I have made this cake today… And WOW!!! it is super delicious, I cant stop eating it!! I already have eaten two slices, I stored it in the fridge (so that I won’t eat more for the next hours). I followed the exact instructions for this recipe, the result is magnificent: “a light, spongey, SO moist texture…”, as you said. I haven’t made the glaze, I will later today. I will eat more tonight with my husband, lets see what he says. (I know he will love it!) Thanks for sharing! 🙂
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YAY!! This is my favorite, I am so so happy you love it too🤗 Oh that is such wonderful feedback, Johanna! It honestly doesn’t even need to glaze with how yummy the taste and moist texture is if you ask me. Enjoy the rest, and I hope it’s husband approved too🍋🍋
Hey Natalie, I just made this and it is superb! But I wanted to let you know that I skipped the oat flour and used half-half wholewheat spelt and sifted spelt flours. So if anyone asks “Can I use wheat flour?’ you can let them know that spelt flour works 100%!! Mainly I made the sub because I’be had two recent disappointments with oat flour – looks great coming out of the oven, tastes lovely but as soon as you bite/cut into the muffin/cake it crumbles into a zillion crumbs! Weirdly the texture isn’t dry, but it didn’t hold together. So rather than risk it I used my trusty spelt and it was perfect. My first bundt cake. AND used the first ever lemons off my baby tree!! 🙂 🙂 🙂
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Hi Jane! Oh yay, I am so happy to hear that your cake turned out so well with the spelt flour🤗 That is very helpful to know, thank you! Yes oat flour is not my favorite for baking, too gummy or dry or heavy often times, but my readers still ask for it all the time so I try to find ways/combos to make it work. And the crumbly issue you are talking about is why I often combine oat flour with tapioca starch, that usually fixes it. Or just stick to spelt😊 Aww and with homemade lemons too? Sounds perfect🍋🍋 Thanks again for the lovely feedback!
OMG! I made this today for my sister-in-law’s bday and we loved it! I used oranges instead of lemons (I’m a huge orange fan and not a lemon fan.) I used your cashew chocolate frosting (like the other person who commented here) to make this a birthday cake. I doubled the recipe to make two round cakes in 9″ pans and baked them for 40 minutes. OMG! That orange flavor…it filled the entire house. Picture is on my IG now. Thanks so much!
And, aghhhh for all people asking for substitutions 🙁
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Whoa that sounds INCREDIBLE! Orange and chocolate is so good together, plus I just adore that frosting. Now I know what I want to make for my next bday🤗🤗 I am so happy it was a success, and thanks for the feedback Sherri!
Hello Natalie, I love your recipes but I wonder if there is possibility to replace the oat flour. I use a lot of almond, buckwheat, flax, pumpkin and coconut in my baking. I do not know how oat works as I have never used it (health reasons).
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Totally understand! You could use buckwheat in place of the oat flour, or quinoa flour would work too. Not sure if you’ve ever used quinoa flour, it does have a distinct flavor but is awesome for texture 🙂 Hope that helps!
thank you, Natalie, I will do so. I never came across quinoa flour but the flavour is not favored by family members
Yep, it is definitely a flavor that takes some getting used to haha!
Hi Natalie !
I just made this cake exactly as follows and the cake cake gummy and didn’t rise 🙁 do you know what I could’ve done wrong ? I used silk coconut yogurt. The taste is there but the texture and look of the cake is not anything like yours !! help !!
Thanks so much 🙂
Aw bummer, sounds like the batter was too moist or maybe it didn’t cook through properly. What size/shape of pan did you use?
Oh my…I have tried several of your recipes but never made a comment. They have all been great. Love that I could give my kids this for breakfast and not feel bad about it. So yummy. Thank you so much for making dessert that I dont have to feel terrible about that are also delicious.
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Aw yay!! I am so happy you and your kiddos enjoyed it, this is one of my absolute favorites and somehow tastes even better for breakfast haha🤗 Thanks for taking the time to leave a comment this time❤️
I made these into muffins and added about 2.5 tbsp poppyseeds. It made about 16 muffins, perfect to take to our bushwalk tomorrow morning for my family of four. Thank you for another fabulous recipe!
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That sounds perfect, great idea lemon poppyseed muffins are my fave! I hope everyone loves them🤗
I’m making this today! However, I was wondering how long before we eat the cake should I glaze it? We are eating it tomorrow for Easter. Thanks!
You can glaze it the today, the glaze will actually hold some of the moisture in the cake and keep the cake tasting fresher tomorrow. So I’d just let it cool, glaze, and then refrigerate until tomorrow. Hope you enjoy and happy easter 🙂
Ok! Thank you!
made this last night and it came out perfectly. i was wondering if you had frozen this do you think it can be frozen? how long did it keep in the fridge?
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YAY!! I love this one too💛 Haven’t tried it, but its such a moist cake I imagine it will freeze quite well! In the fridge it will last at least a week in an airtight container👌
Hi, I was wondering if there could be a replacement for the yogurt… and what the ratio would be. Thank you !
You could try applesauce but it may make the texture a bit gummier. That’s the best sub I can think of, and the amount would be the same!
ok will try it out, thank you!
Could I scale this up to fill a bundt pan? Will it cook okay? How much more of each ingredient would you recommend? 1/3 more?
This looks amazing. Have you ever scaled this up to fill a bundt pan? Does it cook okay? How much more time would it need and how much more of each ingredient would you recommend? 1/3 more?
PS. Mixing lemon juice with powdered sugar makes a great glaze. Only a very small amount of juice needed and very easy. You want it like a thick paste, but just liquid enough to very slowly come off a spoon. Put on a cooled cake if you want it to stay on the surface of the cake.
What size bundt pan? If you have a 10″ I would 1.5x the recipe and yes it will probably need to bake a little longer (5-10 extra minutes). And thanks for the glaze idea, that sounds so simple and perfect✨ Hope it turns out delicious!
Hey Natalie,
I followed the recipe exactly except that I used regular organic yogurt since I couldn’t find a non dairy one and the cake came somewhat flat and seems like the dough is raw and clumped together.. it looked exactly like ur batter in the video mind u!! I used a Bundt pan. What could be the issue ? It smells so good but I can’t eat it! And I let it cook longer but that didn’t help either…
Oh no!! I am not sure what happened, the regular yogurt instead of nondairy shouldn’t have caused any issue. Did you measure by weight or volume? I am so sorry to hear that!
Hi Natalie,
I made this cake today and it did not turn out for me at all unfortunately. The batter was much more runny than that on your video. I also noticed your flax eggs are very thick, not egg like at all. Any thoughts on that? The cake did not cook completely, even after leaving in oven for an additional 44 minutes. Which at that time the outside was beginning to burn so I removed and let cool. The cake collapsed while cooling and when I tried to cut through, it was a thick batter inside. I did notice, after the fact, that this recipe does not do well in a loaf pan, which is what I used 🙁 AND I used my cake stand mixer. Could this have caused my issues?? I also measured by volume not weight. I really love the ingredients in your recipe and want to give it another go.
I am so sorry to hear that😕 It’s probably a mix of issues, could be subtle measurement differences since your batter was so thick. I did make my flax eggs with a 1:2 ratio flax to water here instead of 1:3. But I am guessing the loaf pan is the main issue, loaf cakes are the hardest to get to cook through properly without eggs/gluten. I would recommend retrying in a regular cake (9″ round or square) or bundt pan, that should fix most of you issues I am guessing. The stand mixer could also over mix the batter and cause it to come out gummy, so maybe mix by hand next time too. Good luck!!
Hi again Natalie!
So I tried this again and it flopped…literally! Used the bundt pan as you suggested, and it looked beautiful and perfect when I was pulling it out of the oven, however as it was cooling it completley collapsed! I even made sure to use a thermometer to ensure it was fully cooked, and it was showing that it was. It tasted delicious but looked terrible, looked like half the cake was gone! :(. What am I doing wrong?? I followed everything perfectly. What do you suggest or suspect is the issue now?
Hmm usually when a cake sinks after taking it out of the oven the batter was too moist so it didn’t cook through fully. I am still not sure what is causing the issue, sounds like you are doing everything right and its hard for me to say without being there, but you could try less yogurt and/or baking for longer!
Hi, may I ask where you bought your Bundt cake pan? I can’t find a similar one. Thanks
It’s from Nordic Ware! Right here: https://www.nordicware.com/catalog/product/view/id/2539/s/elegant-party-bundt-1/category/72/
Hi Natalie,
Let me just say, this cake is delicious, I had already two slices. Thanks God it’s oil free and low in fat 😉
Although I tried everything to make the glaze but I failed two times. First I whipped it by hands then with a blender. I added some more milk but it became too runny then I added some more coconut butter and it became sandy again. I used extra quality products as you recommended. What could possible go wrong? Thanks
I am so happy you like the cake! But sorry the glaze isn’t working, coconut butter can be tricky. You don’t need to whip or beat it at all, just melt and stir together with a spoon or whisk. Temperature is key with coconut butter–too cold and it solidifies, heat it too much and it burns, add something too cold to it and it seizes up. If you want to try again what I do is melt it for just like 10 seconds in the microwave and then add the other ingredients (also room temp or slightly warmer) and stir. Or if you want to just make a an easier non coconut butter glaze try this: https://showmetheyummy.com/vegan-lemon-pound-cake-cupcakes-recipe/#recipe
PLEASE stop taking in so many ads on your page i gave up trying to read and look as too many ads makes it impossible to enjoy the page will not come back if you have to have ads keep them to the side not in the middle of everything annoying and i am sure every one will agree with me
Working on that with my ad network right now Cheri😊
Hi Natalie,
Thanks for this recipe. I’m not vegan and don’t have flax meal, do you have an idea on how many eggs would substitute the flax meal?
Thanks,
Anita
I’d recommend 2 regular eggs here, and maybe reduce the yogurt by 1/4 cup since real eggs are more liquidy than flax. Should be extra fluffy, hope you enjoy it Anita!
Is there a way to make this cake using milk instead of lemon juice or orange juice??
Absolutely! Maybe add some vanilla extract to boost the flavor without the citrus 🙂
Dear Natalie,
Almost afraid to say or ask anything, You got so many comments already! Cudos for the hard work!
Just one note, I followed the recipe pretty precisely, maybe a few less or more grams here or there, but never more than 5 or so.
I did however substitute maple syrup for agave (not to be a smarty pants, but because that’s what I had).
It def came out a bit too moist, but putting it back in for a bit now. Flavour great though!
Just sharing the info.
Appreciate the feedback Anne! All your subs sound just fine, so I’m not sure why that is😕 Using a bundt pan as well?
I was using a bundt pan. I did however (I only realised after I told my partner), I substitued half the baking soda with baking powder. That could have done it. I had gotten a bit stubborn, since a lot of recipes overuse baking soda leaving an aftertaste, but probably should have respected your PERFECT 🙂 recipe. Mistakes also teach us things. However the cake turned out okay, a bit soft inside, crunchier outside. I served it with (banana) nicecream, cocoa nibs en coconut rasp and a crumbled glutenfree cookie. Delish!
The baking powder should’ve been fine! I know what you mean about the funky aftertaste, just know baking powder is 3x weaker so you may need to use a bit more when making that swap. But I am glad it turned out alright, I love the sound of your toppings😋😋
do you think it would work to do half yogurt and half applesauce? or would the texture change a lot? i just realized i’m almost out of yogurt
That should work perfectly, yes!
This turned out really well for me. I used 2 eggs and substituted whole wheat flour for the oat flour. I used greek yogurt since it’s a little thicker. I added about 2 tsp of ground ginger and about the same of ginger paste. It’s so good!
★★★★★
I am so happy you liked it Kathryn, your swaps all sound so delish!! Appreciate you sharing 🙂
if using a 6 cup bundt pan, bake for the same amount of time?
It will be a bit too much batter for a 6 cup bundt, you could just fill the bundt 3/4 of the way or so and then bake the rest as cupcakes. But yes bake time will be approximately the same, probably closer to 30 mins than 35!