Morning made better

The Forager Project Cashewmilk Yogurt helps tenderize the dough in this delicious vegan apple Bundt cake.  This dairy-free cake has a hint of lemon extract and lemon zest for a fresh and subtle tartness.


  • 2 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1 cup white sugar
  • ½ cup avocado or canola oil
  • 4 tablespoon lemon juice, plus 1 tablespoon lemon juice for glaze
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 2 medium apples, peeled and diced
  • 1 cup powdered sugar
  • 1 tablespoon water
  • ⅛ teaspoon lemon extract


  • Preheat the oven to 350 degrees.
  • In a medium bowl, mix the flour, baking soda, cinnamon, and salt. In a large bowl, mix the sugar, yogurt, oil, lemon juice, zest, and vanilla extract. Combine both bowls and mix well. Fold apples into the dough until evenly distributed.
  • Oil a Bundt pan and pour in the dough. Bake for 60-70 minutes. To check if the cake is finished baking, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready! 
  • For the glaze, combine 1 cup powdered sugar, 1 tablespoon water, 1 tablespoon lemon juice and ⅛ teaspoon lemon extract and whisk until it becomes a thick white paste. When the cake has cooled, pipe or spread the glaze over the top.