1 week Ago By Beverly Lynn Bennett
These adorable (and delicious!) bundt cakes use both fresh lemon juice and zest in the cakes, and then more lemon juice in the glaze. What you need:For the bundt cakes:3 to 4 lemons2⁄3 cups vegan milk2 cups whole grain spelt flour1⁄2 cup arrowroot2 teaspoons baking powder1 teaspoon baking soda1⁄4 teaspoon sea salt1⁄4 teaspoon ground turmeric2⁄3 cup agave nectar1⁄3 cup olive oil, plus additional for oiling pan2 teaspoons vanilla extractFor the lemon glaze:1⁄4 cup agave nectar2 tablespoons fresh lemon juiceWhat you do:Preheat oven to 350 degrees. Zest lemons, measure out 2 tablespoons, and set aside.
Juice lemons, measure out 1⁄2 cup, and set any remaining juice aside for use in glaze.In a small bowl, place 1⁄2 cup lemon juice and milk. Stir well and set aside for 15 minutes to thicken.
Using a little olive oil, lightly oil the mini bundt pans.In a large bowl, place spelt flour, arrowroot, baking powder, baking soda, sea salt, turmeric, and 2 tablespoons of lemon zest. Stir well, and set aside.
In a medium bowl, place agave nectar, olive oil, and vanilla. Add milk mixture and whisk thoroughly. Add wet ingredients to dry ingredients and whisk to form a smooth batter.
Divide batter evenly among prepared pans. Bake 20 to 25 minutes or until golden brown and an inserted toothpick comes out clean. Allow cakes to cool in pans for 10 minutes, then invert onto a rack and allow to cool completely before glazing.
These cakes can also be made as a single cake in a 9-inch spring form pan, just bake for 30 to 40 minutes.For the glaze, in a small saucepan, place agave nectar and lemon juice. Bring to a boil, reduce to low heat, and simmer 5 minutes.
Remove from heat and set aside to cool 5 minutes. Using a spoon, drizzle glaze over the top and sides of each cake.These adorable (and delicious!) bundt cakes use both fresh lemon juice and zest in the cakes, and then more lemon juice in the glaze.
What you need:For the bundt cakes:3 to 4 lemons2⁄3 cups vegan milk2 cups whole grain spelt flour1⁄2 cup arrowroot2 teaspoons baking powder1 teaspoon baking soda1⁄4 teaspoon sea salt1⁄4 teaspoon ground turmeric2⁄3 cup agave nectar1⁄3 cup olive oil, plus additional for oiling pan2 teaspoons vanilla extractFor the lemon glaze:1⁄4 cup agave nectar2 tablespoons fresh lemon juiceWhat you do:Preheat oven to 350 degrees. Zest lemons, measure out 2 tablespoons, and set aside. Juice lemons, measure out 1⁄2 cup, and set any remaining juice aside for use in glaze.
In a small bowl, place 1⁄2 cup lemon juice and milk. Stir well and set aside for 15 minutes to thicken. Using a little olive oil, lightly oil the mini bundt pans.
In a large bowl, place spelt flour, arrowroot, baking powder, baking soda, sea salt, turmeric, and 2 tablespoons of lemon zest. Stir well, and set aside.In a medium bowl, place agave nectar, olive oil, and vanilla.
Add milk mixture and whisk thoroughly. Add wet ingredients to dry ingredients and whisk to form a smooth batter.Divide batter evenly among prepared pans.
Bake 20 to 25 minutes or until golden brown and an inserted toothpick comes out clean. Allow cakes to cool in pans for 10 minutes, then invert onto a rack and allow to cool completely before glazing. These cakes can also be made as a single cake in a 9-inch spring form pan, just bake for 30 to 40 minutes.
For the glaze, in a small saucepan, place agave nectar and lemon juice. Bring to a boil, reduce to low heat, and simmer 5 minutes. Remove from heat and set aside to cool 5 minutes.
Using a spoon, drizzle glaze over the top and sides of each cake..
