Zesty and aromatic mini vegan lemon bundt cakes, the perfect treat for winter blues.
These mini lemon bundt cakes are bursting with lemon flavour, the cake is made with fresh lemon juice and zest and after baking the mini cakes are soaked with a tangy, zesty lemon syrup resulting in a super moist and delicious cake.
The cake also tastes amazing using a combination of lemons and limes, by using the juice and zest from half a lemon and juice and zest from one lime.
Mini Vegan Lemon Bundt Cakes
Zesty and aromatic mini vegan lemon bundt cakes, the perfect treat for winter blues. This mini lemon bundt cakes are bursting with lemon flavour, the cake is made with fresh lemon juice and zest and after baking the cakes are soaked with a tangy, zesty lemon syrup resulting in a moist delicious cake.
Servings: 2 mini bundt cakes
Ingredients
- 140 g all purpose flour
- 75 g sugar
- 1 lemon zest and juice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ salt
- Wet:
- 130 ml soy milk
- 2 tablespoons fresh lemon juice
- 50 ml canola oil
- For the Syrup:
- 30 ml fresh lemon juicie
- 30 ml water
- 50 g sugar
Instructions
- Preheat oven to 350F
- Add all wet ingredients in a bowl and mix well.
- In another bowl, combine the sugar with the lemon zest using your fingers, add the flour, baking powder, baking soda, salt and mix well.
- Add the wet ingredients and mix until the mixture is smooth and well combined.
- Use the batter to fill up the greased mini pans (about ¾ full). Recipe yields for 2 4-inch mini bundt cake pans.
- Bake for 25 minutes or until tooth pick comes out clean.
- In the meantime prepare the lemon syrup by bringing all the ingredients to a boil, once all the sugar is dissolved set aside.
- Remove the cakes from the oven and let it cool briefly in the tin. While the cakes are still warm, make lots of small holes all over the top of the cakes using a skewer. Slowly spoon over the lemon syrup and let it soak in for about 5 minutes before turning the mini cakes out of the pans.
DID YOU MAKE THIS RECIPE? I HOPE YOU LOVE IT.
Please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #littleswissbaker.
Very easy to make, taste great, but…
I used my NordicWare Mini Bundt pan, which has six 4-inch wide cavities, and the cake batter as written did not fill the them even half way. I thought maybe they’d rise to the occasion, but they did not — even after baking they did not cover the funnel in the middle. I made very lovely bundt donuts 😉
I am going to double the recipe and try again, because I love the photo of this recipe and hope to achieve that loft. I will possibly increase my rising agents a tad (even though they are still within expiration date) just to cover my…apron.
Glad I found your website; looking forward to making more of your vegan treats.
What are the ingredients for the lemon syrup??
It’s 30ml of water and fresh lemon juice and 50g of sugar. Enjoy
I have a question: It lists one lemon (zest and juice) in the recipe, then it later notes 2 tbsp lemon juice and later still 30ml of fresh lemon juice. So is the juice from the first listing of the lemon actually the juice used later in the recipe? Or do you need the juice of one lemon plus 2tbsp plus 30ml?
Hi Travis. One big lemon should produce enough juice for the whole recipe