Vegan Lemon Coconut Bundt Cake

Let’s talk: you want a cake that’s zesty, moist, and tropical, but also looks fancy without needing a piping bag or gold-leaf skills.

Enter: Vegan Lemon Coconut Bundt Cake. Golden, fragrant, and drizzled with that subtle coconut zing, it’s the kind of dessert that makes people pause mid-bite and ask, “Did you bake this yourself?”

No dairy. No eggs. No drama. Just pure, citrusy, coconutty happiness.

Why This Recipe Rocks

• Moist, tender crumb – thanks to coconut milk and oil
• Bright lemon flavor – wakes up your taste buds
• Coconut magic – gives a tropical, cozy vibe
• Bundt shape – automatically looks elegant
• Vegan-friendly – everyone can enjoy it

It’s basically sunshine in cake form. And it’s hard to mess up.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup sugar (coconut sugar works too)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup shredded unsweetened coconut
• ¾ cup unsweetened plant milk
• ½ cup neutral oil (or melted coconut oil)
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tablespoons lemon juice
• 1 teaspoon coconut milk

Step-by-Step Instructions

1. Prep & Preheat

Preheat oven to 350°F (175°C).
Grease and lightly flour a 9-inch bundt pan. Coconut oil works great for greasing.

2. Mix Dry Ingredients

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and shredded coconut.

3. Mix Wet Ingredients

In another bowl, whisk plant milk, oil, lemon juice, lemon zest, vanilla, and apple cider vinegar.

4. Combine

Pour wet into dry. Mix until just combined — don’t overmix or cake will be dense.

5. Bake

Pour batter into prepared bundt pan and smooth the top.

Bake 40–45 minutes, or until a toothpick inserted comes out clean.

Cool in the pan for 10–15 minutes, then invert onto a wire rack. Let fully cool.

6. Optional Glaze

Whisk powdered sugar, lemon juice, and coconut milk until smooth.

Drizzle over cooled cake for extra zing and glossy finish.

Tips for Success

• Use fresh lemon zest for bright flavor
• Don’t overmix the batter — keep it light and airy
• Ensure cake is fully cooled before glazing
• Coconut sugar gives a richer color and subtle caramel note
• Use a non-stick bundt pan or line with parchment if worried about sticking

Optional Variations

• Add ½ teaspoon ground ginger for a subtle spice
• Mix in ¼ cup toasted coconut flakes on top
• Swap lemon for lime for a slightly different citrus twist
• Add poppy seeds for texture
• Drizzle melted vegan white chocolate over glaze for extra elegance

FAQ

Can I use almond milk instead of coconut milk?
Yes! Any unsweetened plant milk works. Coconut milk gives extra richness.

Can I make it gluten-free?
Use a 1:1 gluten-free flour blend; texture may vary slightly.

Is this very sweet?
It’s balanced — sugar is mostly offset by tangy lemon. Adjust sweetness to taste.

Can I freeze this cake?
Yes, tightly wrapped for up to 2 months. Thaw in the fridge.

Do I have to glaze it?
Nope. The cake is flavorful on its own; glaze is optional.

Can I use refined sugar instead of coconut sugar?
Yes, but coconut sugar gives a warmer flavor and color.

Final Thoughts

Vegan Lemon Coconut Bundt Cake is simple, elegant, and bursting with tropical citrus flavor.

It’s cozy enough for tea time and fancy enough for celebrations.

Golden, fragrant, slightly tangy, and vegan-friendly — this cake proves plant-based baking can be both effortless and impressive.

Slice. Serve. Smile. Repeat.