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.
Prep Time: 20 minutes
Cook Time: 60 minutes
Serving Size: 16 slices
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.
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