🌼 When Spring Meets Eighteen: A Birthday Bundt to Remember 🌼

 This year, something unusual is happening — my birthday and Easter fall on the same day. 

I'm turning 18, which already feels like a threshold, a quiet shift from one chapter of life to another... But sharing this date with a holiday that’s all about renewal and light made me want to celebrate it differently.

In Poland, Easter has always meant the sweet, citrusy scent of lemon babka rising from the oven. So I've decided to honor that tradition and also make it mine. This lemon bundt cake is a soft and sunny dessert that brings together the warmth of tradition and the excitement of growing up.

This recipe is entirely plant-based and gluten-free. It’s lightly sweetened with erythritol, so it's perfect for those who like to celebrate without the sugar crash. It's a cake that feels just right for a spring birthday — fresh, light, and meaningful!

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Lemon Birthday Bundt Cake

Ingredients:

Dry:

• 1 cup oat flour

• 1/2 cup millet flour

• 1/4 cup coconut flour

• 1 tbsp cornstarch (or arrowroot)

• 2 tsp baking powder

• 1/2 tsp baking soda

• Pinch of turmeric (optional, for color)

• Pinch of salt

Wet:

• 1/2 cup unsweetened applesauce or mashed ripe banana

• 1 cup erythritol

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• 1/2 cup plant milk (adjust as needed)

• 1 tsp vanilla extract

Optional Glaze:

• 2 tbsp coconut yogurt

• 1–2 tsp lemon juice

• 1–2 tsp powdered erythritol (to taste)

• Lemon zest or edible flowers for decoration

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Instructions

1. Preheat your oven to 175°C (350°F). Grease a small bundt pan or line it with parchment.

2. In a large bowl, whisk together all dry ingredients.

3. In another bowl, mix the wet ingredients until smooth.

4. Slowly combine the wet with the dry, mixing until just incorporated. The batter should be thick but spoonable — add a splash more milk if needed.

5. Transfer the batter into the bundt pan and smooth the top.

6. Bake for 35–40 minutes, or until a toothpick inserted comes out clean and the top is lightly golden.

7. Let it cool completely before removing from the pan. Top with glaze if desired.

   
   
   

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Nutrition (per slice, ~ 1/10 of cake)

• Calories: ~160 kcal

• Carbohydrates: ~25 g

• Sugars: ~2–4 g (from banana/applesauce and plant milk)

• Fiber: ~3 g

• Fat: ~4 g

• Protein: ~3 g

Final Thoughts

Turning 18 feels like a soft reboot — not just a number, but also a new chapter. 

And this cake, simple yet symbolic, feels like the right way to celebrate it: grounded in memory, made with intention, and full of zest for what’s next!

If you're reading this and looking to combine comfort with celebration — maybe for a birthday, Easter, or simply a new beginning — I hope this bundt finds its way to your table.

Happy Easter, everyone!