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.