End of Summer lemon Bundt Cake

 

2 cups organic flour  2/3 cups pure cane sugar

1 tbsp baking powder

1 egg replacement (I used bob redmill)

1 cup coconut milk

1/2 cup vegetable oil

grated zest of 1 lemons

2 tbsp lemon fresh juice

Grease 9" non stick bundt cake pan pans

In a large bowl, use a whisk to mix the flour, sugar, baking powder together and set aside.

In another small bowl, mix 1 tbsp of bob redmill egg replacer with 3 tbsp of spring water, set aside.

In another bowl or stand mixer add the egg replacer, coconut milk, vegetable oil, lemon zest and lemon juice.

Add the wet ingredients to the flour mixture and mix until well blended. Try not to over mix or your cake will be too dense.. Pour the mixture into the muffin pans and bake at 350 and check with a toothpick in 20 minutes of baking. If the tooth pick  is clean then, your cake is done