Vegan Cherry Coconut Bundt Cake
Updated: Dec 10, 2020
This cake is moist with flavors of sweet tart cherries, hints of the coconut and freshness of lemon. Simply DELICIOUS!
Ingredients for the cake: • 1 cup Dried Cherries • 6 tablespoons golden flax seed meal • 1cup water • 3 cups granulated sugar • 1 1/2 cup canola oil • 1 1/2 cup apple sauce • 2 teaspoon vanilla extract • Zest of 1 lemon • 6 tablespoons lemon juice • 6 cups all-purpose flour • 2 teaspoon baking soda • 2 teaspoon salt • 1 cup unsweetened coconut
Instructions: Preheat over to 350 Grease and flour a Bundt pan -In a small pot add the dry cherries and cover with water. Turn on high until a boil is reached. Turn off and cover until cherries are plump. Drain, cool and set aside. -In a mixer or by hand in a large bowl combine flax meal and water, let it sit for 5 min. (Flax egg) -Then add the sugar, oil, apple sauce and vanilla; mix until slightly creamy. -Sir in the lemon juice and zest until well combined. -In a medium bowl whisk flour, salt and baking soda together. -Add one cup of flour mixture at a time to the wet ingredients until combined; reserve 1/4 cup to dust cherries. -Fold coconut and flour dusted cherries until evenly distributed. -Bake for 1 hour and (maybe) 15min or until you can stick a knife in the center of the cake and it comes out clean. *dusting the cherries with flour will prevent them from sinking to the bottom of the cake pan. Glaze ingredients: • 2 tablespoons vegan margarine • 2 tablespoons lemon juice • 2 tablespoons can coconut milk • 1 1/2cups powdered sugar
Instructions: -Whisk all ingredients until smooth and drizzle on a slightly warm cake.