Lucky Lemon Bundt Cake

• 1 cup plain soymilk
• 2 tablespoons lemon zest
• 1/2 cup fresh lemon juice
• 1 1/4 cups agave nectar
• 1/2 cup canola oil
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 egg substitute
• 1 1/2 cups roasted cashews
• 1/3 cup agave nectar
• 1/3 cup light coconut milk
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Mix the soymilk, zest, and lemon juice.
3. Allow the mixture to sit for 5 minutes.
4. Mix in 1 1/4 cup agave nectar and oil.
5. In a separate bowl, whisk the flour, baking powder, baking soda, egg replacer and salt.
6. Mix the above wet and dry ingredients together, and pour into greased bundt pan.
7. Bake for about one hour, until golden brown.
8. Let cool completely before turning the cake out of the pan.
9. Mix icing ingredients (cashews, coconut milk, vanilla extract, 1/3 cup agave nectar) in blender, strain, and ice the cooled cake.

soymilk, lemon zest, lemon juice, nectar, canola oil, flour, baking powder, baking soda, salt, egg substitute, cashews, nectar, light coconut milk, vanilla

Taken from www.food.com/recipe/lucky-lemon-bundt-cake-357918 (may not work)