The Bundt cake is a great recipe for spring! I love the lemon poppy seed combo but it's also a really great base recipe for other combinations. Not only is this recipe vegan, it is also gluten-free, soy-free, and nut-free. This will make for a great dessert for any occasion!
Gluten-Free flour - whether you are gluten-free because you have celiac disease, a sensitivity, or just feel better without it, I love using a 1 to 1 blend like, Bob's Red Mill Gluten-Free 1 to 1 Baking Flour. When you cook and bake with gluten free flour it can get tricky, so always to try get a good 1 to 1 blend.
Organic Sugar - Whether it is cane sugar or powdered sugar make sure that it is Organic if you are keeping the recipe vegan. Non-organic sugars are processed with bone char. :/
Flax Egg - There are so many substitutes out there for eggs, this is one of my favorites. 3 Tbsp of water and 1 Tbsp of Flaxseed Meal=1 egg. Flax is a great source of fiber and also gives you protein as well.
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