Vegan Coconut Lemon Bundt Cake

Firstly just a note to say sorry for having been an absent blogger. P and I were back in our home town over the holidays for a very special event...Our Wedding! Anyway I thought I would have more time to blog but it was so busy so here is a belated post. At some point I will post pictures of the day but I will say it was so AWESOME.

Anyway back to regularly scheduled programming:

Our office holiday party is always a pot-luck (actually most celebrations at work are pot-luck style - which I love). I had been feeling like gingerbread so I thought I would try making some gingerbread cupcakes. But they failed miserably and it was to late in the afternoon to go shopping for new ingredients. I did have a few fresh lemons and some shredded coconut in the freezer though so I whipped up this bundt cake from Epicurean Vegan. It was really yummy (Although mine did not come out of the bundt pan). I served with a simple lemon glaze. Not very wintry I'll admit but tasty indeed.

Vegan Coconut Lemon Bundt Cake
From Epicurean Vegan

1-1/2 C granulated sugar
2/3 C canola oil
1 (14-oz) can coconut milk
1/4 C soy milk
1/4 C lemon juice
3 Tbs lemon zest
2 tsp vanilla extract
3 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 C shredded unsweetened coconut

Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine.

Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Stir to combine, then stir in the coconut.

Pour batter into the Bundt pan, Bake 1 hour or until a knife inserted through the cake comes out clean.

Lemon Glaze

2 cups confectioner's sugar
3 - 4 Tbsp lemon juice
Lemon zest from one lemon

Mix all ingredients and pour over cooled cake.

Vegan Rice Pudding

Sorry for the long delay in blogging. It's been a busy month. But I am back with a  very yummy recipe.

 

This is my first month participating in the Secret Recipe Club and my assignement was to make something from Apron Strings Blog. There was a lot of yummy stuff and I was having trouble deciding what to make. But then I saw this rice pudding recipe and I was set. I didn't have pistachios to garnish so I used sesame seeds, acia berries and cashews. I found the recipe a bit on the sweet side so next time I would reduce the sugar.


CARDAMOM RICE PUDDING

2/3 cup basmati rice
3 cups water
2 cans (12 ounces each) coconut milk
Pinch of salt
1 teaspoon cardamom
1/2 cup sugar (I would reduce the sugar)
1 teaspoon vanilla
Diced pistachios for garnish

In a heavy bottomed saucepan, bring to a boil the rice, water (or milk), coconut milk and salt. Reduce heat to simmer the mixture very slowly. Simmer for 30 to 40 minutes, stirring occasionally, until mixture is thickened to the consistency of oatmeal.

Remove from heat and stir in remaining ingredients. Serve chilled or at room temperature with garnish of your choice.