Vegan Lemon Poppyseed Bundt Cake – Ripple Foods

Ingredients

• For the cake:
• 1 cup unsweetened plain non-dairy yogurt
• ¾ cup coconut sugar
• ¾ cup unsweetened applesauce
• 1/2 cup Ripple Half & Half
• 1/3 cup melted coconut oil, plus extra for greasing the pan
• zest of 1 large lemon
• 1½ teaspoons lemon oil
• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon fine sea salt
• 1 tablespoon poppy seeds
• For the glaze:
• 1/2 vanilla bean, split lengthwise and seeds scraped out
• 1 cup organic powdered sugar, sifted
• 2 tablespoons Ripple Half & Halfpinch fine sea salt
• For topping:
• lemon zest
• sliced almonds