Vegan Almond-Lemon Bundt Cake

12 servings

Easy

115 minutes

Light vegan almond-lemon bundt cake with bright citrus glaze and toasted almonds for a fresh, airy treat.

A beautifully moist bundt cake crafted with ground almonds and enriched with the vibrant zest of fresh lemons. Light, fragrant, and subtly nutty, this plant-based delight is finished with a tangy lemon glaze that drapes over every curve. Refreshing yet comforting, it’s a perfect balance of citrus...

Recipe Ingredients

How to Prepare

Recipe Ingredients

For the Almond-Lemon Bundt Cake

250 g

Plain Flour

Dr. Oetker Ground Arrowroot Sachets

3 tsp

Dr. Oetker Baking Powder

250 g

Caster Sugar

1 tsp

Dr. Oetker Madagascan Vanilla Extract

Lemon Zest

150 ml

Vegetable Oil or coconut oil

300 ml

Unsweetened almond milk or any alternative milk

5 ml

Dr. Oetker Moroccan Almond Extract

100 g

Ground Almonds

For Decoration

25 g

Flaked Almonds

25 ml

Lemon Juice 1 lemon

150 g

Icing Sugar

Buy the Products

Dr. Oetker Ground Arrowroot Sachets

Dr. Oetker Baking Powder

Dr. Oetker Madagascan Vanilla Extract

Dr. Oetker Moroccan Almond Extract

How to Prepare:

Total:

115 minutes

Prep:

55 minutes

Resting Time:

60 minutes

For the Cake

Preheat the oven to 175°C convection (fan). Grease a Bundt cake pans with vegan butter and dust with a little flour.

In a bowl sift the flour, arrow root powder and Dr. Oetker Baking Powder. Add sugar, vanilla extract, and zest of one lemon and mix everything together.

Add oil, almond milk, and almond flavouring. Using the whisk, mix together to form a smooth batter. Then fold in the ground almonds.

Pour in the almond-lemon batter and bake on the middle shelf for about 45 minutes. Then allow the cake to cool in the tin for 30 minutes before tipping out to cool completely on a cooling rack.

In a bowl, mix the icing with about 25 ml of lemon juice to form a glaze. Spread evenly over the cooled cake. Decorate with the almond and serve.