Vegan Lemon Poppyseed Bundt Cake

Vegan Lemon Poppyseed Bundt Cake

Recipe by Amanda Maguire for Pickles & Honey picklesnhoney.com

Prep Time: 10 minutes

Cooking Time: 40 minutes

Serves: 1 large 9-inch cake

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Ingredients:
  • For the cake:
  • 1 cup unsweetened plain non-dairy yogurt
  • ¾ cup coconut sugar
  • ¾ cup unsweetened applesauce
  • 1/2 cup Ripple Half & Half
  • 1/3 cup melted coconut oil, plus extra for greasing the pan
  • zest of 1 large lemon
  • 1½ teaspoons lemon oil
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 1 tablespoon poppy seeds
  • For the glaze:
  • 1/2 vanilla bean, split lengthwise and seeds scraped out
  • 1 cup organic powdered sugar, sifted
  • 2 tablespoons Ripple Half & Halfpinch fine sea salt
  • For topping:
  • lemon zest
  • sliced almonds
Directions:
  1. Preheat the oven to 350° F. Lightly grease a bundt pan with coconut oil and set it aside.
  2. In a large mixing bowl, whisk together the yogurt, coconut sugar, applesauce, half & half, coconut oil, lemon zest, and lemon oil. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined, then fold in the poppy seeds.
  3. Transfer the batter into the prepared bundt pan. Bake for 40-45 minutes, or until the cake begins to pull away from the edges and a toothpick inserted into the center comes out clean. Let sit in the pan on a cooling rack.
  4. Once the cake is cool, make the glaze: Combine the vanilla bean seeds with the powdered sugar, half & half, and pinch of salt. Whisk until smooth.
  5. Remove the cake from the pan (if it doesn't come right out, you can use a small rubber spatula or knife to gently go around the edges of the pan to loosen any stuck sides). Carefully transfer the cake onto a serving plate. Drizzle with the vanilla bean glaze and sprinkle with lemon zest and sliced almonds.

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