- Ready in: 60+ minutes
- Categories: Desserts
- Submitted by: Terry Hope Romero
- 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
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.