PEACH & LEMON BUNDT CAKE

Bundt cakes are like the best thing ever (fine. Second to hair straighteners), because they’re so pretty without really doing anything, and they’re massive so you can have lots of pretty cake and be beautiful on the inside and out. Make this one whilst it’s still kind of summer, it’s so delicious and light and moist and did I mention how pretty it looks and how delicious it is.

PEACH & LEMON BUNDT CAKE

3 tablespoons ground flaxseed

160ml (2/3 cup or 9 tablespoons) water

225ml (1 cup) soya milk

1 teaspoon apple cider vinegar

375g (3 cups) plain flour
1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
120g (1/2 cup) margarine
265g (1 1/2 cups) caster sugar
juice and zest of one lemon
two medium peaches, chopped

Lemon glaze:

60g (1 cup) icing sugar

2 tablespoons lemon juice

Zest of 1/2 lemon

Preheat oven to 175°C (350°F) and lightly grease a Bundt pan. Start by preparing the flax mixture and the vegan buttermilk – whisk together ground flaxseed and water and leave to set for a few minutes. In a separate bowl, mix the soya milk with the vinegar and leave for a few minutes to curdle. In another bowl, mix together the flour, baking powder, bicarbonate of soda and salt and set aside. If you have any bowls left (:D) get another one and cream margarine and sugar until fluffy. Mix in the lemon juice and zest, then gradually add the flaxseed mixture and mix until well combined. Add about half of the flour mixture, mix until all incorporated then add the curdled soya milk. Mix again until combined, then finally add the remaining flour and mix until thoroughly combined. Fold in the chopped peaches. Pour the batter into the pan and bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin for 10 minutes, then invert onto a cooling rack to cool completely. Once cool, make the glaze: simply mix together icing sugar and lemon juice and zest and spread over the cake. Now eat and don’t worry about washing up all the bowls. It’s well worth it anyway.