We Love Lemon Yogurt Bundt Cake
Ingredients
- Two 6oz containers (about 1 1/4 c.) lemon WholeSoy yogurt
- 2/3 vanilla almond milk or soy milk
- 1 c. plus 2 Tbs. sugar
- 1/3 c. canola oil
- 1 Tbs. lime juice
- 1 1/2 tsp. vanilla extract
- 1 tsp. grated lemon zest
- 1 tsp. grated lime zest
- 2 c. unbleached all purpose flour
- 1 Tbs. tapioca flour or cornstarch
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
About the Chef
Terry Hope Romero is co-author of the bestselling cookbooks Veganomicon, Vegan Cupcakes Take Over The World and Vegan Cookies Invade Your Cookie Jar. Her first solo cookbook is Viva Vegan!, featuring vegan Latin American recipes for Latin food lovers.
Terry contributes to VegNew’s Hot Urban Eats column and website. Her blog can be found at veganlatina.com, and Terry herself is located in NYC.
Chef's Website
http://veganlatina.comDirections
Preheat oven to 325 degrees, spray a 12 c. Bundt cake pan with no-stick cooking spray.
In a mixing bowl, whisk together soy yogurt, almond milk, sugar, canola oil, vanilla extract, lemon and lime zest. In a separate mixing bowl sift together flour, tapioca flour, baking powder, baking soda and salt.
Form a well in the center of the dry ingredients and pour in yogurt mixture. Use an electric hand mixer and beat for 1 ½ to 2 minutes maximum until a thick smooth batter forms. Do not overmix.
Pour into prepared Bundt pan and bake for 55-60 minutes until a toothpick inserted into the center comes out mostly clean, a few moist crumbs is fine.
Remove and cool for 10 minutes, then place a plate on top of the cake and flip the pan over. Tap the pan a few times and carefully remove: allow cake to cool an additional 40 minutes before slicing. Enjoy!
Store in a tightly covered container.
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