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Vegan Lemon Bundt Cake
Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE ½X 1X 2X:
  • 1 ½ cups sugar
  • ⅔ cup olive oil
  • 1 can full-fat coconut milk ( 13.5 to 14 oz) (or sub 1 ¼ cups yogurt or sourcream)
  • 3 tablespoons lemon zest, don’t skimp
  • ½ cup fresh lemon juice (3 to 4 Meyer lemons) or use regular lemons
  • 2 tsp vanilla
  • 3 cups all-purpose flour (or sub Bob’s Red Mill GF flour blend)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups shredded coconut or flaked coconut, lightly toasted
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