Leprechaun Bundt Cake

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 188.2

Total Fat: 9.5 g
Cholesterol: 0.0 mg
Sodium: 214.2 mg
Total Carbs: 25.5 g
Dietary Fiber: 1.3 g
Protein: 1.6 g

View full nutritional breakdown of Leprechaun Bundt Cake calories by ingredient

View the original recipe for Vegan Coconut Lemon Bundt Cake

Introduction

Dig into this festive cake to celebrate St. Paddy's Day! Dig into this festive cake to celebrate St. Paddy's Day!

Minutes to Prepare: 30

Minutes to Cook: 60

Number of Servings: 24

Ingredients

1 cup sugar

2/3 cup canola oil

1 14 oz can light coconut milk

1/4 cup rice milk (or soy or almond milk)

1/4 cup lemon juice

3 T finely grated lemon zest

2 t vanilla extract

3 cups flour (organic whole wheat pastry flour)

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup green frosting

Green sprinkles

Directions

Preheat the oven to 350* . Lightly grease an 8 or 10 inch bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, rice, soy or almond milk, lemon juice and zest and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Pour the batter into the Bundt pan. Bake for 1 hour, or until a knife inserted through the cake comes out clean. Remove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over, and release the cake from the pan. Let cool completely.
Drizzle with frosting and sprinkles
Slice and serve.