Saturday, February 19

Vegan Coconut-Lemon Bundt Cake

 Absolutely delish and super easy! It came out dense, moist and very flavorful.  I love to try Vegan baking every now and then because it gets you comfortable with different ingredients and techniques. Plus, the shock value of telling someone its Vegan after they take a bite is priceless!

Vegan Coconut-Lemon Bundt Cake

1 2/3 cup Granulated Sugar
2/3 cup canola oil
1 (14 ounce can) coconut milk
1/2 cup rice or soy milk
1/4 cup lemon juice
3 tablespoons lemon zest
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups shredded unsweetened coconut
confections sugar for dusting

Preheat oven to 350'F. Lightly grease an 8' or 10' Bundt pan.

In a large mixing bowl, combine the sugar, oil, lemon juice, coconut milk, rice/soy milk, zest and vanilla. Stir to combine.

Sift the flour, baking soda, baking powder and salt. Add in batches to the wet ingredients, mix well. Fold in the coconut.
Pour the batter into the Bundt pan. Bake for 50-60 minutes or unitl the edges are browned and an inserted knife comes out clean.

Remove from the oven and let cool for about 10 minutes. Then place a cutting board over the cake, gently flip over and release the cake. Let cool completely then sprinkle powdered sugar over the cake.

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