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Zesty Plant-based Bundt Cake

Almond Bundt cake


A cake to impress, this almond milk bundt cake with delicious drizzle is a sensory pleaser on the eyes and taste buds.


  • 280g all purpose flour
  • 180ml Plenish Almond Milk
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 125g soft vegan butter
  • 100g coconut sugar
  • 1 lemon juiced and zested
  • 2 tbsp soya yogurt


  1. Preheat oven to 180 degrees.
  2. Brush bundt pan with melted butter.
  3. Cream the butter and sugar then add the vanilla, lemon zest using an electric hand mixer.
  4. In another bowl mix all the dry ingredients together then combine all the ingredients together.
  5. Fill the bundt tin and bake for 50-60 minutes.
  6. Allow to cool 10-15 minutes before removing it from the bundt pan by inverting it onto a cooling rack.
  7. When you have your bundt cake up the right way, it’s time to decorate.
  8. Use the frosting and fruit of your choice to top and drizzle away.

Serve & enjoy!