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Can't have cow's milk? Try these recipes! In 2007 I gave up dairy for health reasons and began this group. Then, in late 2009, I went vegan---also for health reasons. So even though the group is called The Dairy Free Diva, it's really become the Animal Product Free recipe exchange. Obviously, you can substitute meat into any of the dishes, but I encourage you to give the meat alternatives a try and see for yourself that vegan food is full of flavor and taste and not all the calories and fat! Enjoy the posts and recipes and feel free to add your own delicious dairy-free and meat free concoctions!

Coconut-Lemon Bundt Cake

Posted By girlA on May 18, 2010 at 7:32PM

This is incredibly easy to make, but most importantly, it’s moist and delicious!

Coconut-Lemon Bundt Cake


Ingredients

1-1/2 C granulated sugar

2/3 C canola oil

1 (14-oz) can coconut milk

1/4 C soy milk

1/4 C lemon juice

3 Tbs lemon zest

2 tsp vanilla extract

3 C flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1-1/2 C shredded unsweetened coconut

A few tablespoons confectioners’ sugar

Directions

Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Stir to combine. Pour batter into the Bundt pan., Bake 1 hour or until a knife inserted  through the cake comes out clean.

Remove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over and release the cake from the pan. Let cool completely. Once cooled, sift a sprinkling of the confectioners’ sugar over the tip. Slice, serve and enjoy!


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Tagged with: dairy-free