VEGAN LEMON BUNDT CAKE

INGREDIENTS

1 ¼ cups Granulated Sugar
Zest of 3 Lemons
1 tsp. Baking Soda
½ tsp. Fine Sea Salt
3 cups All-Purpose Flour
1 ½ cups Non-Dairy Yogurt
⅔ cup Olive Oil
½ cup plus 2 tbs. Lemon Juice (basically the juice of 3 lemons)
Mixed Berry Compote, for topping

INSTRUCTIONS

Preheat your oven to 350 degrees F and pop your bundt pan into the freezer.
In a large bowl, using your fingers combine the lemon zest and granulated sugar. You want to rub the zest and sugar between your fingers to activate the citrus.
Next, add the baking soda, salt, and flour by whisking until combined.
Finally, add the yogurt, olive oil, and lemon juice. Mix until a thick batter.
Take the bundt pan out of the freezer and spray it with nonstick spray (or a vegan butter) and sift flour over the top (this will ensure the bundt will not stick.
Add the batter to the pan and bake fr about 45-55 minutes, until a toothpick comes out clean.
Let cool for 10 minutes and then carefully flip out of the pan.
Top with either a mixed berry compote, lemon glaze, or nothing at all!

Preheat your oven to 350 degrees F and pop your bundt pan into the freezer.

In a large bowl, using your fingers combine the lemon zest and granulated sugar. You want to rub the zest and sugar between your fingers to activate the citrus.

Next, add the baking soda, salt, and flour by whisking until combined.

Finally, add the yogurt, olive oil, and lemon juice. Mix until a thick batter.

Take the bundt pan out of the freezer and spray it with nonstick spray (or a vegan butter) and sift flour over the top (this will ensure the bundt will not stick.