• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Allergy Awesomeness
  • Cookbooks
  • Allergies
    • EOE
    • In My Kitchen
  • Recipes
  • Videos
  • About
    • Contact
    • What I Believe
  • Featured
  • Work With Me
    • Privacy Policy
  • FAQ
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Lemon Bundt Cake (GF, Vegan, Top 8 Free)

August 26, 2015 by Megan Lavin Leave a Comment

Jump to Recipe

Sharing is caring!

  • Share
  • Tweet

DSC03988

I’m normally not a citrus gal. If I’m going to have a dessert, it had better have chocolate in it…and hopefully in multiple places.

But, my son LOVES citrus, so I figured this would be a hit with him. I was pleasantly surprised to see I liked it to.  Like, I had several pieces, but, um…let’s move on.

*You’ll notice that she calls it a lemon poppy seed bundt cake in her book. Carter so far has been allergic to all seeds, so I just omitted this to be safe. If you can handle them, I’m sure it’d be a great addition.*

DSC03987

Continue to Content
Lemon Bundt Cake (GF, Vegan, Top 8 Free)

Lemon Bundt Cake (GF, Vegan, Top 8 Free)

Yield: 1 bundt cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 3/4 cup rice milk
  • 1/4 cup freshly squeezed lemon juice (My lemon only produced about 1/8 cup lemon juice, so I had to supplement with bottled lemon juice from my fridge)
  • Zest of 1.5 lemons
  • 2 cups granulated sugar
  • 1 T Ener-G egg replacer mixed with 1/4 cup vanilla rice milk (I find a whisk does this best)
  • 3 T canola oil
  • 2 t easpoons yellow food coloring (I used 3 drops of liquid food coloring)
  • 3 cups gluten-free flour
  • 3/4 teaspoon xanthan gum
  • 4 t double-acting baking powder
  • 1/2 t salt
  • 1/4 cup poppy seeds (optional, I omitted)
  • Lemon glaze:
  • 1.5 cup confectioners' sugar
  • 3-4 T freshly squeezed lemon juice

Instructions

  1. Preheat oven to 350. Grease a 10-in bundt pan--she recommends doing it with flour as well, but just canola spray was plenty for me.
  2. Combine rice milk, lemon juice, and lemon zest and set aside.
  3. In a stand mixer with the paddle attachment, cream the sugar and mixed egg replacer on medium speed. Beat until fluffy, about 2 minutes. Add the canola oil and food coloring, and mix until lemon colored, about 1 minute.
  4. In a separate bowl, combine the flour mix, xanthan gum, baking powder, and salt.
  5. Add the dry ingredients to the wet, alternating with the rice milk mixture, mixing on low until smooth, about 1 minute. Fold in the poppy seeds.
  6. Pour batter into the bundt pan. Bake in the center of the oven for 35-45 minutes, or until lightly golden on top and the edges are a light golden brown and pulling away slightly from the pan. Remove from the oven, let cool in the pan for about 5 minutes, then invert onto a cooling rack to finish cooling. Let cool to room temperature before glazing. Let the glaze set before covering the cake. Store on the counter, not in the fridge or it will dry out. Let rest overnight to meld the flavors--if you can wait that long!
  7. For the glaze, combine the confectioners' sugar and lemon juice, adding 1 T of juice at a time, until the glaze is smooth and thin enough to drizzle.
© Allergy Awesomeness
Category: Dessert

DSC03989

Tweaked from Cybele Pascal’s “>The Allergen-Free Baker’s Handbook

Filed Under: Baking, Cake, Cupcakes, Dairy Free, Dessert, Dessert, Egg Free, Gluten Free, Soy Free, Top 8 Free, Vegan Tagged With: Dairy Free, Egg Free, Gluten Free, Nut Free, Peanut Free, Soy Free, Top 8 Free, Vegan, Wheat Free

About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Previous Post: « Oven Roasted Tomato Sauce over Spaghetti Squash Noodles (Gluten Free, Top 8 Free, Vegan)
Next Post: Double Choco Chip Cookies (Vegan, GF, Top 8 Free) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Get My Cookbook!

An Allergy Mom's Lifesaving Instant Pot Cookbook

Get My E-Cookbooks!

Megan

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Read More...

Newsletter Sign Up!

You know you wanna receive curated newsletters as well as have my latest recipe sent straight to your inbox! Enter your email below to get this party started!

Thank you!

You have successfully joined our subscriber list.

Current Reader FAVS

How to Make Jello Pudding Dairy-free (Top-8-Free & Vegan Too!)
The BEST Homemade Gluten-free Flour Mix (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan)
30 Minute Dairy-Free Creamy Tuscan Chicken (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free)
The BEST Allergy-friendly Chocolate Birthday Cupcakes (Gluten, dairy, egg, peanut & tree nut free; vegan)

Footer

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Recipe tweaker. Substitution queen. Dish washing hater. Little boy wrangler. Mom blogger. Allergy advocate.

Nothing on this blog should take the place of your physician. Please always follow your doctor's orders. If a specific brand is noted, please always re-check the labels to make sure it fits your dietary needs, as ingredients and manufacturing processes can change from the time of publishing.

All images, text, and recipes are copyrighted to Allergy Awesomeness from 2015 on. Privacy Policy.

Copyright © 2021 Allergy Awesomeness on the Foodie Pro Theme