Vegan Zucchini Bundt Cake with Lemon Glaze

This cake requires extra virgin olive oil as its liquid. You most certainly could experiment and maybe use another citrus flavored olive oil--which would be fantastic--just according to your ability to handle the pucker-ness in flavor--I opted to the plain extra virgin. I was inspired to make this vegan version after seeing this cake in Dolce Italiano by Gina DePalma--I heart this book! I bought this last Christmas as a gift to me--there are several amazing recipes--several easily adapted to vegan baking, that is. I love lemon, and I love zucchini--we have no choice in the matter regarding zukes right now--they cover a portion of my kitchen counter space! So zucchini cake it is--no regrets either! Oh, and I'm having a piece now--day two!

Vegan Zucchini Bundt Cake with Lemon Glaze
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon allspice
3 eggs (use Ener-G Egg Replacer equivalent)
1 3/4 cup sugar
1 cup extra virgin olive oil
2 teaspoons vanilla extract
2 3/4 cup grated zucchini (1 large zucchini)

Glaze
1/4 cup freshly squeezed lemon juice
1 teaspoon lemon zest
1/3 cup sugar
1 cup confectioners' sugar

Preheat oven to 350. Whisk the Ener-G Egg Replacer with water (for 3 eggs) and set aside. Oil and flour a 10 cup bundt cake pan. Sift the dry ingredients together and set aside. Beat the sugar, oil and Egg Replacer mix together until light and fluffy--about 4 minutes. Then add vanilla and mix again, scrape down sides. Add dry ingredients a bit at a time until thoroughly combined. Then beat in (on medium speed with a hand blender)--the zucchini until fully incorporated. Pour into prepared pan. (Make sure the top is smoothed out.) Bake for 45-50 minutes. While the cake bakes, make the glaze. Mix all of the ingredients together until smooth. Set aside. This cake will leave a bit of crumb on a toothpick when it is done. I really don't think you can "overcook" it with all of the moisture binding ingredients--but just watch it at the last few minutes--the sides should pull away from the pan. Remove from oven and set on a cooling rack for 10 minutes. Then, invert the cake pan onto cake dish. Then, immediately begin to brush the glaze on the cake. Use all of the glaze. Set aside to cool completely. As it cools, the glaze will get firmer. I sliced the cake up on the second day and stored it in the fridge in a container and it is still good. I would not keep it longer than a few days in the fridge--if it lasts that long!