Vegan Lavender Lime Bundt Cake

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Addictions come in many forms. Like that time I was addicted to Pleasantville. And when my 8th grade self couldn’t stop listening to Blink 182’s “Take Off Your Pants and Jacket.” I also got addicted to plucking my eyebrows. Until they were two inches apart and I looked like I had grown an extra forehead in the middle of my face.

It took a long time for them to grow back.

So this summer, I got addicted to a pond. A new pond. A pond not many people know about.

And I can’t stop going there. I wake up early just to be the first one on that splintery dock. I make sure to get all my chores done the night before so I can efficiently bike, swim, cannonball, dive, flip, and nap—all before 3pm.

I’m really nervous about the fall. Because I don’t know what my weekends will be like without that pond. Where will I swim? Where will I see great blue herons swooping over lily pads? What happens when I don’t get sun sleepies?

Maybe with less sun will come more time for cooking and baking. Even though a huge chunk of me doesn’t want that to happen, I guess having a lavender lime bundt cake after dinner wouldn’t be too bad.

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This flavor combo is so unreal. The first time I did something with it was ages ago when I baked lavender lime poppy seed cookies. Those were stupidly amazing.

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Lime gets zested. Don’t rub your eyes. But definitely enjoy your house smelling citrusy for at least the afternoon.

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Lime gets juiced.

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You’re probably all, “Ew, does it taste like potpourri?” To which I answer, “Shut up and eat it.”

It doesn’t taste like potpourri. It tastes like yum.

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Just a whee bit toasty.

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And a whole lot of omg-so-good-I-might-eat-it-all.

Vegan (say what?!) lavendar lime bundt cake.

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 tablespoons culinary lavender
3 limes, zested and juiced
2/3 cup canola oil
1 14oz can coconut milk
1 1/2 cups vegan sugar
2 teaspoons vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease a bundt pan of your choice, being sure to get in all the cracks.

Sift the dry ingredients (flour, baking soda, baking powder salt), in a medium bowl.

In a large bowl, mix wet ingredients (sugar, coconut milk, canola oil, vanilla, lime juice, zest) until sugar and oil are fully incorporated.

Slowly add the dries into the wets in about 3 batches, mixing completely before adding the next cup.

Once the batter is just incorporated (don’t overdo it, or else your cake won’t be fluffy), fold in the culinary lavender.

Pour into the bundt cake pan and bake for about 60 minutes, until the top is just browning at the edges.

Fully cool before even attempting to take the cake out of the pan. It will break if the center is still warm.

Seriously it tastes phenomenal.

Enough to feed the people who don’t scorn vegan baked goods.

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5 thoughts on “Vegan Lavender Lime Bundt Cake

  1. Sounds like a lovely flavour combination. I’m so jealous that you own a bundt tin – I would love to have one too but my little apartment is bursting at its seams 😦

    • I love love LOVE bundt pans. Just…store it under your bed! And don’t be jealous about it – I just perused your blog and said, “Who the poop is this professional commenting on my little amateur blog.” Your pastries are simply beautiful.

  2. Someone just baked this for me for my birthday, and it’s divine. I think increased the citrus and replaced some of the oil for coconut oil, and needed to bake it much longer, but it’s delicious

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