Lemon and Almond Bundt Cake


Lemon and Almond Bundt Cake

If you want to eat a lightened-up version of a classic bundt cake, then use this healthy baking idea for Lemon and Almond Bundt Cake from Adele of Vegie Head (www.vegiehead.com). It's hard to believe there is no milk or eggs in this healthy dessert recipe.


This recipe comes courtesy of Adele of Vegie Head (www.vegiehead.com)

For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page

Cooking Time50 min


  • 2 cups plain flour
  • 1 cup almond meal
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
  • 1 cup coconut palm sugar
  • 4 egg replacers
  • 2 tablespoons lemon zest
  • 1/2 cup lemon juice
  • 1/2 cup almond milk


  1. Preheat oven to 180 degrees C (350 degrees F). Grease a bundt pan or large cake tin.
  2. In a large bowl, sift together the flour, almond meal, baking powder and salt.
  3. In a separate bowl, whisk together the oil, sugar, egg replacers and zest.
  4. Make a well in the dry ingredients and slowly pour in the wet mixture, half at a time. After the first half, pour in the lemon juice and mix. After the second half, add the almond milk and mix.
  5. Pour into prepared pan, and bake for 45 to 50 minutes, inserting a skewer to test for readiness. Allow to cool before slicing.

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