Bundt cakes are my favorite. They are quick to make…mix, pour, bake. Once cooled, you poor over a simple, beautiful glaze. It runs down the sides, making it completely irresistible. I’m a cake girl, not a frosting girl. So I like cake that has a higher cake-to-frosting ratio. Bundts are perfect. Oh, they are stunningly rustic too!
This gluten free vegan lemon blackberry bundt cake really is as good as it looks. The cake is very similar to a moist pound cake. It’s packed with fresh lemon too (you KNOW how I’m obsessed with lemon). That glaze. I can’t stop thinking about that glaze. Made from fresh blackberries, it just enhances the flavor of the lemon cake. So fresh and so bright. I think, actually I’m certain, you will fall in love with this cake at first bite!
gluten free vegan blackberry lemon bundt cake
serves 12
lemon bundt cake
- 3 1/3 cups Sarah’s gluten free flour blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups So Delicious unsweetened coconut milk
- 1/4 cup fresh lemon juice
- 1 3/4 cups organic cane sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup canola or sunflower seed oil
- 2 teaspoons lemon zest
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure lemon oil or extract
- 1 1/2 cups fresh blackberries
- 2 cups organic powdered sugar
- 1-2 tablespoons So Delicious unsweetened coconut milk
- 1/2 teaspoon pure vanilla extract
Pour batter into prepared bundt cake pan. Bake for 43-45 minutes or until toothpick inserted in cake comes out clean. Allow to cool in pan for 10 minutes before removing from pan. Continue to cool on cooling rack.
To make blackberry glaze, start by smashing 1/2 cup blackberries through fine-mesh sieve to make blackberry puree. Add powdered sugar to blackberry puree. Pour in 1 tablespoon coconut milk and vanilla extract. Add an additional tablespoon coconut milk, if needed. Stir until smooth. Pour over cooled cake. Garnish with remaining 1 cup fresh blackberries. Slice and serve.
I'm assuming you meant to say "pour into bundt pan" instead of mini loaf pans?
Looks fab – I just made a copy cat "Nothing bundt cake" chocolate chocolate chip bundt this weekend with CC frosting. It was fab!
Instead of Sarah's gluten free flour blend, would it still work with other flours like quinoa flour?
This was DELICIOUS, thanks! 🙂
Does it have to be So Delicious coconut milk? Or could I use canned coconut milk or almond milk? I live in France and we do not have SD milk here 🙁 …
Have you ever used Stevia for any of your recipes? If so how did it turn out? For health reasons I’ve having to cut down on my sugar intake. Thanks
I have not. If you do use a sugar substitute, just make sure it is granular/powdered form and that it can be used cup for cup.
This is a go-to recipe for me for years. My kids love it. Thanks for all that you do for the allergy community!