coconut lemon bundt cake.

cocolemonbunddt

I was looking for something summery and light to bake – specifically something that used a lemon since I had one milo picked off my friends tree while in california a few weeks ago. I found this recipe, and it did the trick.  It was light and fluffy, not too sweet, and we were able to top it with some sweet strawberries I had picked up earlier in the day.

I think next time I will make some kind of lemon glaze for the top, but this was a great treat to remind us that summer is right around the corner.

1-1/2 C granulated sugar
2/3 C canola oil
1 (14-oz) can coconut milk
1/4 C soy milk
1/4 C lemon juice
3 Tbs lemon zest
2 tsp vanilla extract
3 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 C shredded unsweetened coconut
A few tablespoons confectioners’ sugar
Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition.

Stir to combine. Pour batter into the Bundt pan.
Bake 1 hour or until a knife inserted through the cake comes out clean.

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

190. triple berry bundt cake.


Ever since I saw this post on smitten kitchen I had been daydreaming of making this cake. We stopped at a produce market yesterday and all the berries needed were on sale, so I took this as a sign to make the cake! And I had a friend coming by this afternoon, so I thought it would be a nice treat.

I wasn’t sure how this would turn out since the original recipe is not vegan. It looked so good in the photo, but would it taste good??

I’m going to tell you – this cake is AMAZING. I am trying so hard to not go downstairs and eat the half of the cake that is left down there. Its so light and perfect for summer. The berries give it a nice sweetness, where the lemon counters it with its tart flavors. Make this cake. NOW. You wont regret it.

2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
1 cup earth balance at room temperature
1 3/4 cups granulated sugar
Zest of 1 lemon
4 1/2 tspn. egg replacer mixed with 6T water
1/2 teaspoon vanilla extract
3/4 cup almond milk, with 1 tspn apple cider vinegar mixed in
1 cup raspberries
1 cup blackberries
1 cup blue berries

Glaze
2 cups powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon earth balance, softened

Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan. Set aside.

In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the earth balance, sugar and lemon zest until light very fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your egg replacer. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the almond milk mixture another 1/3 of the flour mixture, the remaining almond milk  and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a spatula, gently fold the berries into the cake batter.

Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter.

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. Spread carefully over top of cake, letting it trickle down the sides when and where it wishes.