Sometimes you just want to whip something up and not have to do a lot to create it. Something that sounds amazing, tart, and that everyone would or should love. A cake is a perfect dessert for a get-together, can be made a day in advance, and almost always turns out perfect with very little preparation. This cake mix came from a box and I added extras to make a yummy vegan and gluten-free Lemon Sponge Bundt Cake.

Sponge cake you ask? Okay, the full discloser is that it was supposed to just be a lemon bundt cake. Well … the cake fell. Like it had totally done what muffins (yes, muffins) are supposed to and puffed up and looked beautiful. Now, I know cakes aren’t supposed to puff up like that but it made be happy to see it all pretty looking in the bundt pan. 15 minutes later I went back to dump the cake onto a cooling rack for it to cool off and it had totally fallen into itself. I was so bummed and nervous that it was ruined, but once it cooled I made the lemon glaze and oh my goodness! It was spongy and smooth tasting; the cake was slightly tarty and the glaze added that extra oomph!

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Start by zesting the lemon and setting it aside then juicing the lemon into a measuring cup then picking out the lemon seeds. Make the Veggs then dump the Veggs, lemon juice, almond milk, and cream cheese into a large mixing bowl then use a handheld mixer to carefully mix. I did mine on the slowest speed to help things not splatter. Once mixed, dump in the cake mix and carefully mix again. Dump batter into a non-stick sprayed bundt cake pan. Pick up the pan and let drop on the counter a little to flatten out batter and help spread evenly. Bake at 325 degrees for 60 minutes. Make sure it is done by sticking a toothpick in and having it come out clean. Take out and let sit in the pan 15 minutes then dump cake onto cooling rack until completing cooled. Make glaze then spoon onto cake and spreading over and into the cake. Slice and enjoy!

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Lemon Sponge Bundt Cake,

1 Box Better Batter Yellow Cake Mix
1 Pkg Go Veggie! Plain Cream Cheese
1 C Silk Light Vanilla Almond Milk
3 The Vegg Baking Mix
1/3 C Lemon Juice

Glaze
6 Heaping Tbsp Powdered Sugar
2 Tbsp Lemon Juice
Zest from 1 Lemon

1. Set oven to 325 degrees. Spray pan with non-stick spray.
2. Dump cream cheese, milk, Vegg and lemon juice in a large mixing bowl and mix carefully so it doesn’t splatter.
3. Dump in cake mix and mix until combined.
4. Pour batter into pan and spread out.
5. Bake 60 minutes.
6. Let cool 15 minutes then dump onto cooling wrack.
7. Let cool completely then make glaze.
8. Spoon on glaze and rub all over and into the cake with the spoon.
9. Enjoy!