Meyer Lemon And Matcha Green Tea Marbled Bundt Cake Recipes

MEYER LEMON BUNDT CAKE

Meyer Lemon Bundt Cake image

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.

Provided by Cinnamon Turtle

Categories Dessert

Time 1h30m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 15

Ingredients

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

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