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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Zesty Vanilla Citrus Bundt Cake

    Zesty Vanilla Citrus Bundt Cake

    0
    By Alisa Fleming on May 1, 2014 Dairy Free Desserts, Dairy-Free Recipes

    This recipe for vanilla citrus bundt cake is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Michelle Hendrickson. To qualify, the recipe includes Coconut Milk Beverage and Cultured Coconut Milk (dairy-free yogurt) by So Delicious Dairy Free.

    Zesty Vanilla Citrus Bundt Cake infused with Lemon and Orange (dairy-free)

    Spring Fling Dairy-Free Recipe ContestThis citrus bundt cake already has a double dose of zest thanks to the orange and lemon additions, but you can also add a little punch to the optional icing drizzle by adding a bit of finely grated zest or make it with citrus juice rather than coconut milk.

    For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

    Special Diet Notes & Options: Vanilla Citrus Bundt Cake

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

    Zesty Vanilla Citrus Bundt Cake
     
    Print
    Prep time
    15 mins
    Cook time
    60 mins
    Total time
    1 hour 15 mins
     
    Author: Michelle Hendrickson
    Serves: 1 cake
    Ingredients
    • ¾ cup So Delicious Dairy Free Vanilla Coconut Milk Beverage
    • 1 teaspoon white vinegar
    • ½ lemon, juiced and zest
    • 1 orange, juiced and zest
    • ½ (6 oz) container of So Delicious Dairy Free Strawberry Cultured Coconut Milk (yogurt)
    • 1¾ cups sugar
    • 1 cup non-hydrogenated dairy-free margarine (such as Earth Balance )
    • 5 eggs
    • 3 cups all-purpose flour
    • 1½ teaspoons salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    Instructions
    1. Preheat oven to 350ºF. Move oven rack to the middle of oven. Grease and flour a 12 cup bundt pan.
    2. Combine coconut milk in a bowl with the vinegar. Whisk. Add in the lemon and orange juices and zest. Whisk. Add in the ½ container of strawberry cultured coconut milk. Whisk.
    3. With a electric mixer cream sugar and margarine in a mixing bowl. Add eggs one at a time beat well till combined.
    4. In a separate bowl combine flour with salt, baking soda and baking powder. Stir with a fork. Alternating between the coconut milk mixture and flour mixture add it into the egg mixture slowly until evenly combined but do not over mix.
    5. Bake for 50-60 minutes. Cool 20 minutes and turn out cake onto a rack to cool. When completely cooled pour on optional glaze (below) if desired.
    Notes
    Optional Glaze: Whisk together ¼ cup vanilla coconut milk beverage plus ½ cup powdered sugar in a small bowl until smooth. Drizzle over cooled cake.
    3.2.2499
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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