Lucky Lemon Bundt Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup plain soymilk
• 2 tablespoons lemon zest
• 1/2 cup fresh lemon juice
• 1 1/4 cups agave nectar
• 1/2 cup canola oil
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 egg substitute
• 1 1/2 cups roasted cashews
• 1/3 cup agave nectar
• 1/3 cup light coconut milk
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix the soymilk, zest, and lemon juice.
• 3 allow the mixture to sit for 5 minutes.
• 4 mix in 1 1/4 cup agave nectar and oil.
• 5 in a separate bowl, whisk the flour, baking powder, baking soda, egg replacer and salt.
• 6 mix the above wet and dry ingredients together, and pour into greased bundt pan.
• 7 bake for about one hour, until golden brown.
• 8 let cool completely before turning the cake out of the pan.
• 9 mix icing ingredients (cashews, coconut milk, vanilla extract, 1/3 cup agave nectar) in blender, strain, and ice the cooled cake.