Leprechaun Bundt Cake
Introduction
Dig into this festive cake to celebrate St. Paddy's Day!
Ingredients
1 cup sugar
2/3 cup canola oil
1 14 oz can light coconut milk
1/4 cup rice milk (or soy or almond milk)
1/4 cup lemon juice
3 T finely grated lemon zest
2 t vanilla extract
3 cups flour (organic whole wheat pastry flour)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup green frosting
Green sprinkles
2/3 cup canola oil
1 14 oz can light coconut milk
1/4 cup rice milk (or soy or almond milk)
1/4 cup lemon juice
3 T finely grated lemon zest
2 t vanilla extract
3 cups flour (organic whole wheat pastry flour)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup green frosting
Green sprinkles
Directions
Preheat the oven to 350* . Lightly grease an 8 or 10 inch bundt pan. In a large mixing bowl, combine the granulated sugar, oil, coconut milk, rice, soy or almond milk, lemon juice and 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. Pour the batter into the Bundt pan. Bake for 1 hour, or until a knife inserted through the cake comes out clean. Remove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over, and release the cake from the pan. Let cool completely.
Drizzle with frosting and sprinkles
Slice and serve.
Drizzle with frosting and sprinkles
Slice and serve.
Number of Servings: 24