Meyer Lemon Bundt Cake

Submitted by Cinnamon Turtle

"This cake was created by vegan cooking blogger Hannah Kaminsky. She said she invented this cake during a cold a difficult winter because lemons "embody edible sunshine." If you can't find Meyer lemons, substitute regular lemons."

 

• Ready In: 1hr 30mins
• Ingredients: 15
• Yields: 1 cake
• Serves: 16

ingredients

• Cake

• 1 tablespoon margarine, vegan, melted
• 3 1⁄2 cups plus 2 tbs flour, divided
• 1 tablespoon flax seed, ground
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon baking soda
• 3⁄4 teaspoon salt
• 1 cup soymilk, unsweetened, plain
• 1 tablespoon meyer lemon zest, grated
• 1⁄2 cup meyer lemon juice
• 1 1⁄4 cups agave nectar, light
• 1⁄2 cup canola oil

• Icing

• 1 1⁄2 cups cashew pieces, roasted, unsalted
• 1⁄3 cup agave nectar, light
• 1⁄3 cup coconut milk
• 1 teaspoon vanilla extract

directions

1. Cake:

2. Preheat oven to 350°F Grease and flour bundt pan.
3. Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.
4. Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pan, then unmold.

5. Icing:

6. Blend all ingredients in blender 5 minutes; Strain through sieve, then drizzle over cake.