MEYER LEMON BUNDT CAKE

Meyer Lemon Bundt Cake image

Provided by Cinnamon Turtle

Categories Dessert

Time 1h30m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 15

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

Steps:

Cake:.
Preheat oven to 350°F Grease and flour bundt pan.
Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.
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.
Icing:.
Blend all ingredients in blender 5 minutes; Strain through sieve, then drizzle over cake.

Nutrition Facts : Calories 276.1, Fat 15.3, SaturatedFat 2.9, Sodium 223.2, Carbohydrate 30.1, Fiber 1.4, Sugar 4.7, Protein 5.5