VEGAN RASPBERRY LEMON BUNDT CAKE

There is something so delicate about combining fruit and baking into one. The natural bright colors paired with bursts of flavor make these combinations some of my absolute favorite to make. You can also substitute your favorite fruits for this recipe, I can see blueberries or blackberries coming out delicious. The addition of Lemon glaze on top really made the flavors of this bundt cake pop. Happy Baking :)

Raspberry Lemon Bundt Cake Recipe

Serves 12

Ingredients:

Cake:

2 2/3 Cups Flour
3 1/2 tsp Baking Powder
1 tsp Salt
2 Sticks Plant Based Butter (room temp)
2 Cups Sugar
1 Cup Apple Sauce
4 tsp Vanilla
2 Tbsp Lemon Juice
1 Cup Plant Based Milk
1 Bag Frozen Strawberries (12 oz)
1 Tbsp Lemon Zest

Glaze:

1 Cup Powdered Sugar
1/2 tsp Lemon Zest
2 Tbsp Lemon Juice

Steps:

Preheat oven to 350ºF

Bundt cakes are trickier when it comes to preparing pans. If your pan is proven to work how you prepare it, then "if it ain't broke don't fix it". Some helpful tips I found online are HERE

1. Combine dry ingredients (flour, baking powder and salt) in a medium sized bowl & set aside

2. In a large bowl or stand mixture beat softened plant based butter for 30 seconds.

3. Add sugar and beat for an additional 3-4 minutes until light and fluffy.

4. Add applesauce, vanilla and lemon juice to sugar mixture until combined.

5. Alternate adding flour mixture and plant based milk until fully combined.

6. Distribute 1/2 of the batter into the pan. Toss Frozen raspberries in flour & add to the batter then top off with the rest of the batter leaving about 1 1/2 inches of room to the top to the pan.

7. Bake cake for 45-55 minutes

8. Remove cake from oven and set on rack until cool to the touch. Using an offset spatula carefully pry the cake away from the side around the entire cake. place cooling rack facedown on top of cake pan. Flip the cake upside down onto the cooling rack. Tap lightly all around the pan until cake releases. if having difficulty, place cake back into the oven to warm and try again. Once removed, wrap in plastic wrap to refrigerate until glazing or freeze for up to 1 month!

For the glaze:

Mix ingredients together until you've reached your desired consistency. If you think the mixture is too thin, add additional powdered sugar. Spoon the glaze over the top of the cake, and let sit for 20 minutes before cutting.