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.



  • 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


  • 2 cups icing sugar
  • 3 tbsp fresh lemon juice
  • Zest of 1 lemon


  1. Preheat oven to 180C / 350F.
  2. Grease a 10-cup Bundt pan; set aside.
  3. In a medium bowl, whisk together flour, baking powder, salt and sugar. Set aside.
  4. 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.
  5. 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.
  6. Pour batter into greased bundt pan and smooth the top with spatula.
  7. Bake for 50 to 60 minutes, until a toothpick comes out clean.
  8. Cool the cake for an hour, then turn it out onto a serving platter and let cool completely.
  9. Once the cake is cool, whisk together the powdered sugar, fresh lemon juice and zest until smooth.
  10. Gently spoon icing over the cake and serve.

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