Rose Bundt Cake


Make the buttermilk

1 cup unsweetened soy milk

1tbsp freshly squeezed lemon juice

Combine and let sit for 10 minutes

For the cake:

1 cup strong white bread flour

1 cup all-purpose flour

¼ cup powdered sugar, you can use any sugar but if you use coconut sugar or brown sugar, the cake will not be as white

½ cup sugar of your choice, I used Maple Syrup

1 tsp baking powder

¾ tsp baking soda

¼ tsp salt

½ cup non-dairy yoghurt, I used plain, unsweetened Coconut yoghurt

1 cup buttermilk

¾ cup coconut oil

½ tsp vanilla extract


Preheat oven to 350F. Prepare a baking pan. I used the @nordicwareusa Rose Bundt Pan but you can use 3x6 inch, or 2x8 inch or a 8x9 inch cake pan.

Set aside. In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients. Gently fold the mixture with a spatula to incorporate.

Slowly pour the batter into prepared pan. Tap gently against the counter to release bubbles.

Bake for 40 – 45 minutes or until a toothpick inserted into the wet center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack.

Invert cake onto a rack and let cool completely.


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