gluten-free Bundt cake, vegan lemon cake, dairy-free baking, plant-based dessert
Bright, zesty lemon meets the earthy warmth of thyme in this elegant, gluten-free Bundt cake that’s perfect for any occasion. Whether you’re celebrating a milestone or indulging in a cosy tea break, this cake will be a showstopper on your table. With a moist, tender crumb and a sweet citrus glaze, it’s hard to believe this cake is entirely plant-based and free from gluten. Let’s dive into the details!
A Cake to Impress
There’s something undeniably elegant about a Bundt cake. Its beautiful ridges and curves give it a sense of occasion, making it the perfect centrepiece for any table. This Lemon and Thyme Bundt Cake combines zesty citrus with a subtle hint of thyme, creating a cake that’s fragrant, light, and utterly irresistible. The best part? It’s completely gluten-free and plant-based, making it a treat for everyone to enjoy.
Why Lemon and Thyme?
Lemon is a universally loved baking ingredient—it’s tangy, refreshing, and brings a vibrant pop of flavour to almost any dessert. Pair it with thyme, an aromatic herb with subtle citrus notes, and you have a combination that feels both classic and sophisticated.
The pairing of lemon and thyme isn’t just delicious—it’s also symbolic of balance: zesty and earthy, sweet and savoury, indulgent and wholesome. It’s the perfect flavour profile for a cake that’s as uplifting as it is comforting.
A Personal Love for Fresh Flavours
Lemon thyme has always been my favourite herb. Every year, I try tirelessly to grow it, buying a new plant in the hopes it will finally thrive—but it never quite takes root. My regular thyme, however, is an entirely different story. It grows in such abundance in my garden that I’m often at a loss as to what to do with it all!
The idea for this Bundt cake came as I was looking to put a twist on some of my original recipes. I glanced outside at the flourishing thyme and thought, why not? Pairing it with lemon felt like a natural choice, balancing the earthy herb with a bright, zesty lift. The result? A light yet indulgent cake that has become a family favourite and the perfect centrepiece for everything from weekend gatherings to special celebrations.
What Makes This Cake Special?
Gluten-Free Goodness: Made with a combination of gluten-free flour and yellow corn flour, this cake has a light, tender crumb that’s moist but not dense.
Plant-Based Magic: No eggs, no dairy, but all the flavour. Thanks to simple substitutions, it’s entirely vegan without compromising texture.
Natural Flavours: The cake is infused with fresh lemon juice, zest, and thyme leaves, creating a flavour profile that feels vibrant and authentic.
Effortlessly Elegant: Bundt cakes always look impressive with minimal effort. The pan does the work of creating those stunning ridges, while a drizzle of lemon glaze adds the finishing touch.
Why You’ll Love This Recipe
This cake is all about balance. The bright zing of fresh lemon pairs perfectly with the earthy sweetness of thyme, creating a flavour that feels fresh but comforting. Whether you’re serving it as an afternoon tea treat or as a show-stopping dessert, it’s bound to impress.
This Lemon and Thyme Bundt Cake is perfect for gatherings, offering a refreshing twist on classic lemon cake. The fresh thyme adds a subtle herbal aroma, making this cake both sophisticated and utterly delicious. Plus, the Bundt shape ensures it’s as beautiful as it is tasty!
Here’s what makes this cake shine:
Lemons: Fresh lemon juice and zest brighten the flavour, making each bite refreshing.
Fresh Thyme: Thyme adds an aromatic quality that pairs beautifully with lemon. Use sparingly for just a hint of herbaceous flavour.
Gluten-Free Flour Blend: To keep the texture light and fluffy while remaining suitable for gluten-sensitive diets. A store-bought blend or a mix of rice flour, tapioca flour, and potato starch works well.
Coconut Sugar or Unrefined Cane Sugar: For a hint of natural sweetness without overwhelming the delicate flavours.
Plant-Based Milk: Provides moisture and enhances the soft texture.
Baking Powder and Baking Soda: The dynamic duo ensures the cake rises beautifully.
Melted Vegan Butter and Sunflower Oil: The combination keeps the cake moist and rich without any dairy.
Salt: Enhances all the other flavours.
Lemon and Thyme Bundt Cake - Fresh, Fragrant, and Gluten-Free
Serves: 10 - 12 | Prep Time: 15 - 20 mins |
Bake Time: 45 - 50 mins |
Ingredients:
200g Unrefined Cane Sugar
70g Coconut Sugar
75g Sunflower Oil
100g Melted Vegan Butter
375g Soya Milk (other plant-milks like oat would work well also if not sensitive).
4 Lemons (zest and juice)
275g Plain Gluten-Free Flour (shop bought blends work perfectly well).
10g Yellow Cornflour (sometimes called maize/corn meal. Used in this recipe to enhance texture and as natural colouring. Omit for equal parts gluten-free flour blend if you have a sensitivity ).
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Xanthan Gum (omit if your flour blend already has it).
Pinch of Salt
2 Sprigs of Fresh Thyme Leaves
50g Icing Sugar
Step-by-Step Instructions
Preheat and Prep
Preheat your oven to 180°C (or 170°C fan) and grease your Bundt pan thoroughly. Gluten-free batters can be sticky, so a light dusting of gluten-free flour after greasing helps ensure an easy release.
Infuse the Thyme
In a small saucepan, warm your non-dairy milk with the thyme leaves until just steaming. This helps infuse the thyme’s flavour into the milk. Let it cool completely and drain out the leaves before using. Once cool, add the juice of 2 lemons.
Mix the Dry Ingredients
In a separate bowl, combine the gluten-free flour blend, yellow cornflour, baking powder, baking soda, xanthan gum (if using), and a pinch of salt. Whisk to ensure the dry ingredients are evenly distributed.
Blend Sugar and Oils
In a large bowl add your sugar, lemon zest and one sprig of thyme leaves. Mix this together for 1 min to allow the oils from the zest and the leaves to infuse the sugar. Then add your melted vegan butter and oil mixture.
Bring it All Together
In the large bowl with the sugar and oil mixture, add the dry ingredients and mix well until it has a slightly sandy texture. Slowly add the plant-milk and lemon juice mixture while stirring and fully incorporated into the batter.
Bake
Transfer the batter to your prepared Bundt pan, smoothing the top. Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.
Add the Glaze
While the cake cools, prepare the glaze by mixing the remaining fresh lemon juice with icing sugar until you reach your desired consistency. Drizzle over the cooled cake and garnish with fresh thyme sprigs and lemon slices for an extra touch.
Tips for Perfecting Your Bundt Cake
Grease Thoroughly: Bundt pans can be tricky—make sure every nook and cranny is coated to prevent sticking.
Don’t Overmix: Gluten-free batters benefit from gentle handling to avoid a dense texture.
Cool Before Turning Out: Letting the cake rest ensures it releases cleanly from the pan.
Use Fresh Thyme: Dried thyme lacks the vibrant flavour that fresh leaves bring.
Variations and Additions
Herb Swaps: If thyme isn’t your favourite, try rosemary for a more robust flavour or basil for a sweet, slightly peppery twist.
Citrus Medley: Add orange zest and juice alongside the lemon for a deeper citrus flavour.
Berry Burst: Fold in fresh or frozen blueberries for a fruity surprise in every bite.
FAQs
How long will the cake stay fresh?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze the cake?
Yes, this cake freezes beautifully. Wrap it tightly in cling film and store in the freezer for up to 3 months. Thaw at room temperature before serving.
What can I use instead of thyme?
Rosemary, basil, or even lavender can work as alternatives, depending on the flavour profile you prefer.
Can this be made as an individual dessert?
Absolutely! If you’d prefer to make this cake as individual portions, you can bake the batter in mini Bundt tins, a muffin tin or small ramekins to create mini Bundt cakes or single-serve desserts. Be sure to adjust the baking time accordingly, as smaller portions will bake faster—typically around 18–22 minutes at 180°C.
These individual cakes make for a lovely presentation, especially when topped with a drizzle of glaze and a small sprig of thyme. They’re perfect for parties, afternoon teas, or even as edible gifts. Just make sure to grease your moulds well to ensure they release easily, keeping those beautiful details intact.
Why Choose Gluten-Free Baking?
For many, gluten-free baking isn’t just a trend—it’s a necessity. Whether you have coeliac disease, a gluten intolerance, or simply want to explore alternative grains, gluten-free baking can open up a world of creative possibilities.
This Lemon and Thyme Bundt Cake is proof that gluten-free desserts can be just as moist, fluffy, and flavourful as their traditional counterparts.
Final Thoughts
There’s something magical about baking a Bundt cake. From the moment you pour the batter into the intricately designed pan to the thrill of unveiling it after baking, it’s an experience that feels special. This Lemon and Thyme Bundt Cake takes that magic a step further with its fresh, vibrant flavours and beautiful presentation.
Whether you’re serving it at a dinner party or enjoying a quiet slice with tea, this cake is bound to bring joy. So, grab your Bundt pan and let the aroma of lemon and thyme fill your kitchen—it’s time to bake!
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