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raspberry lemon cake on a white cake stand and a slice on a white plate with a fork

Vegan Lemon Raspberry Bundt Cake

Vegan lemon raspberry Bundt cake is a gluten-free vegan take on the traditional Bundt cake. It is airy, fluffy, moist, lemony, and delicious.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: vegan lemon raspberry bundt cake
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 12 servings
Calories: 351kcal

Equipment

Ingredients

For The Cake

  • 2 cups brown rice flour
  • 1 cup almond flour
  • 1 cup cane sugar or coconut sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh raspberries
  • 1 1/2 cups vegan milk (I used almond milk)
  • 1/2 cup coconut oil melted
  • 2 tablespoons ground flaxseeds
  • 2 tablespoons lemon juice
  • Zest of one lemon

For The Frosting

  • 16 ounces or 2 cups Silken Tofu
  • 1/4 cup agave or maple syrup
  • 2 tablespoons almond milk
  • 1 tablespoon lemon juice
  • Zest one lemon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Pinch of salt

Instructions

To Make The Cake

  • Add almond milk, coconut oil, lemon zest, and flaxseeds in a bowl, and mix well.
  • In a large bowl, add brown rice flour, almond flour, baking powder, sugar, salt, and mix well.
  • Pour the wet ingredients into the dry ingredients and gently mix.
  • Fold in raspberries lightly.
  • Pour the batter into an 8-inch greased Bundt pan and place the baking pan in a preheated oven at 350 degrees F for 50-60 minutes.
  • Once the cake is made, insert the toothpick. If it comes out clean, remove the cake from the oven, and after 15 minutes, invert it onto a cooling rack or a serving plate to finish cooling.
  • Let the cake cool down completely before adding the frosting.

To Make The Frosting

  • In the meanwhile, break silken tofu into small pieces and add it to a blender jug.
  • Next, pour in almond milk, maple syrup, lemon juice, vanilla, lemon zest, almond extracts, salt, and blend until you get a creamy texture

Assemble The Cake

  • Once the cake is cooled completely, pour the mixture over it and allow it to fall like a curtain. Garnish the cake with fresh raspberries.

Nutrition

Calories: 351kcal | Carbohydrates: 48g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 252mg | Potassium: 205mg | Fiber: 4g | Sugar: 23g | Vitamin A: 7IU | Vitamin C: 7mg | Calcium: 150mg | Iron: 2mg