Meyer Lemon Bundt Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon margarine, vegan, melted
• 3 1/2 cups plus 2 tbs flour, divided
• 1 tablespoon flax seed, ground
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup soymilk, unsweetened, plain
• 1 tablespoon meyer lemon zest, grated
• 1/2 cup meyer lemon juice
• 1 1/4 cups agave nectar, light
• 1/2 cup canola oil
• 1 1/2 cups cashew pieces, roasted, unsalted
• 1/3 cup agave nectar, light
• 1/3 cup coconut milk
• 1 teaspoon vanilla extract

Recipe

• 1 cake:.
• 2 preheat oven to 350°f grease and flour bundt pan.
• 3 whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.
• 4 whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. whisk in agave nectar and oil. stir soymilk mixture into flour mixture. pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean. cool in pan, then unmold.
• 5 icing:.
• 6 blend all ingredients in blender 5 minutes; strain through sieve, then drizzle over cake.