Lemon Bundt Cake with Pink Pitaya Glaze
Rosey, moist, and full of flavor — this is the stuff dessert dreams are made of, who doesn't love delivious Vegan Lemon Bundt? Join us to grab a plate and a BIG slice of this best dessert! Gobs of the very best Pink Pitaya Glaze, slathered over a perfectly moist lemon cake bundt incorporated Suncore Foods® Pink Pitaya Supercolor Powder and sprinkle of Suncore Foods® Rose Petals Superbloom.
1/2 cup vegan butter, softened at room temperature
1 cup cane sugar
1 1/2 tbsp vanilla extract
1 tsp lemon extract
2/3 cup unsweetened applesauce
1 cup vegan creamer (or nut milk)
2 tbsp freshly squeezed lemon juice
2 tbsp lemon zest
2 cups gluten free all purpose flour
1 cup oat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp Suncore Foods® Rose Salt
1 ½ cups powdered sugar
1 tbsp Suncore Foods® Pink Pitaya Supercolor Powder
2-3 tbsp nondairy milk
Suncore Foods® Rose Petals Superbloom for topping
1. Preheat oven to 350˚F.
2. Stir together flour, oat flour, baking powder, baking soda, and salt in a medium sized bowl.
3, In a larger bowl, using a hand mixer, cream butter with sugar. Add vanilla extract and lemon extract, then add applesauce.
4. Alternate between adding the dry ingredients and the oat milk until completely incorporated. Add in the lemon juice and lemon zest.
5. Grease a bundt cake pan really well making sure to get in all of the creases. Flour it lightly. Pour the cake batter into the pan. Bake on the middle rack of the oven for 55-60 minutes. Insert a toothpick in a few places to test for doneness. Remove the cake from the oven and let it sit for 20 minutes to cool.
6. Meanwhile, whisk together powdered sugar, pitaya powder and milk. Remove cake from pan and pour glaze over top. Garnish with rose petals.