Vegan Lemon Bundt (Gluten-Free & Easy)

Easter desserts can be delightful without being excessively sweet or overly intricate. 

This particular recipe embodies simplicity while offering a soft texture and a refreshing taste that makes it feel truly special. Perfect for celebrating the season, it brings a lightness to your dessert table that everyone will appreciate :)

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Vegan Lemon Bundt

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⏱️ Time & Prep

Prep time: 15 minutes
Bake time: 40–45 minutes
Total time: ~1 hour
Yield: 1 bundt cake (10–12 slices)

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Ingredients

• 2 cups oat flour (blended oats)
• 1/2 cup erythritol
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 1/2 cup plant-based yogurt
• 1/3 cup plant milk
• 1/4 cup lemon juice
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 175°C (350°F) and lightly line or prepare a bundt pan.
2. In a large bowl, combine oat flour, erythritol, baking soda, baking powder, salt, and lemon zest.
3. In a separate bowl, mix yogurt, plant milk, lemon juice, and vanilla until smooth.
4. Pour the wet ingredients into the dry and gently mix until just combined. Do not overmix.
5. Transfer the batter into the prepared pan and smooth the top.
6. Bake for 40–45 minutes until a toothpick inserted comes out clean.
7. Let it cool in the pan for about 10–15 minutes, then carefully transfer to a rack to cool completely.

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Notes / Variations

• If you want a slightly lighter texture, you can replace 1/2 cup of oat flour with rice flour.
• Add poppy seeds for a subtle crunch and classic lemon pairing.
• For extra lemon flavor, drizzle with a simple glaze made from lemon juice and powdered erythritol.

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Nutrition (per slice, approx.)

Nutrient	Amount
Calories	105 kcal
Protein	3.4 g
Fat	2.0 g
Carbohydrates	19 g
Fiber	2.7 g

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