Lemon Orange Bundt Cake with Zesty Dairy-Free Appeal
 
Prep time
Cook time
Total time
 
Serve each slice of this tender cake with dairy-free whipped topping or dairy-free vanilla ice cream. Or you can simply finish it with the optional glaze recipe in the notes.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 servings
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoons salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ cup vanilla coconut milk beverage
  • ½ (6-ounce) container dairy-free coconut milk yogurt (strawberry, vanilla, or key lime)
  • 1 orange, juice and zest
  • ½ lemon, juice and zest
  • 1 teaspoon white vinegar
  • 1¾ cups sugar
  • 1 cup (2 sticks) dairy-free buttery sticks
  • 5 eggs
Instructions
  1. Move the top oven rack to the middle of the oven, and then preheat your oven to 350ºF.
  2. Grease and flour a 12-cup bundt pan.
  3. In a large bowl, whisk together the flour, salt, bakingsoda, and baking powder.
  4. In a medium bowl, whisk together the milk alternative, yogurt alternative, orange juice and zest, lemon juice and zest, and vinegar until smooth.
  5. In a large mixing bowl, cream the sugar and buttery sticks with a hand mixer until the sugar is incorporated and the mixture is slightly pale and fluffy, about 2 minutes.
  6. Add the eggs to the buttery mixture, one at a time, beating well after each addition.
  7. Add about ⅓ of the coconut milk mixture to the buttery mixture and mix briefly to combine. Add ⅓ of the flour mixture and mix briefly to combine. Repeat this step two more times, until everything is just incorporated. Be careful not to over mix the ingredients.
  8. Scrape the batter into your prepared bundt pan and even it out.
  9. Bake the cake for 50 to 60 minutes, or until a tester inserted in the center of the cake comes out clean.
  10. Let the cake cool in the pan for 20 minutes. Carefully turn the cake out onto a wire rack to cool completely before slicing.
Notes
Optional Glaze: In a small bowl, whisk together ½ cup powdered sugar and ¼ cup vanilla coconut milk beverage. Brush over the cake while still warm.

Optional Drizzly Icing: Once the bundt cake is completely cool, place 1 cup powdered sugar in a small bowl. Whisk in 1 tablespoon vanilla coconut milk beverage, fresh-squeezed lemon juice, or fresh squeezed orange juice until smooth. Whisk in additional liquid to get a more drizzly consistency, if desired. Drizzle the glaze over the cake. Optionally sprinkle the cake with additional orange zest and/or lemon zest as garnish.
Nutrition Information
Serving size: 1 slice Calories: 276 Fat: 10.3g Saturated fat: 2.3g Carbohydrates: 42.1g Sugar: 23.6g Sodium: 382mg Fiber: .9g Protein: 4.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=197999