Lemon and Blueberry Bundt Cake
This recipe (a veganized version of a dairy-based recipe) is super easy but looks impressive and tastes delicious! The lemon glaze gives the cake a pleasing tartness and works so well with the blueberries.
Ingredients
Cake
- 2.5 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 3/4 cup granulated sugar
- Zest of 1 lemon
- 1 cup vegetable oil
- 3 serves of No-Egg (equivalent to 3 eggs as shown on packet)
- 1 tsp vanilla extract
- 3/4 cup soymilk mixed with 2 tbsp lemon juice (vegan buttermilk)
- 3 cups fresh blueberries
Glaze
- 2 cups icing sugar
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
Method
- Preheat oven to 180C / 350F.
- Grease a 10-cup Bundt pan; set aside.
- In a medium bowl, whisk together flour, baking powder, salt and sugar. Set aside.
- Using a standup mixer, combine zest, vegetable oil, No-Egg mixture, vanilla, and soymilk “vegan buttermilk” mixture on low until well combined, about a minute.
- With the mixer on low, gradually add the dry mixture until well combined.
Do not over mix. Then, using a spatula, gently fold blueberries into the batter. - Pour batter into greased bundt pan and smooth the top with spatula.
- Bake for 50 to 60 minutes, until a toothpick comes out clean.
- Cool the cake for an hour, then turn it out onto a serving platter and let cool completely.
- Once the cake is cool, whisk together the powdered sugar, fresh lemon juice and zest until smooth.
- Gently spoon icing over the cake and serve.
Have you made this recipe?
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