Welcome to a delightful vegan dessert experience! Get ready to dive into the world of flavors with this incredible recipe for a Vegan Lemon Blueberry Bundt Cake.
Picture yourself enjoying a slice of a fluffy, moist cake infused with the vibrant tanginess of lemon and bursts of juicy blueberries. The combination of zesty lemon and sweet blueberries creates a dessert that is not only delicious but also easy to make. Whether you're a seasoned vegan or simply looking to explore new plant-based recipes, this Vegan Lemon Blueberry Bundt Cake is sure to become a favorite in your baking repertoire.
Which ingredients do I need to make this Vegan Lemon Blueberry Bundt Cake?
- All-purpose flour
- Baking powder
- Plant-based milk
- Lemon juice
- Canola oil
- Lemon zest
- Vanilla extract
Cooking Tips for this Vegan Lemon Blueberry Bundt Cake
- To ensure a tender and moist cake, avoid overmixing the batter once the wet and dry ingredients are combined. Gently fold in the blueberries to prevent them from getting crushed.
- Adjust the baking time as needed. Start checking for doneness around the 45-minute mark, and use a toothpick test to ensure the cake is fully baked.
- For added flavor, you can incorporate a lemon glaze by combining powdered sugar and lemon juice. Drizzle it over the cooled cake for a tangy-sweet finishing touch.
Variations for this Vegan Lemon Blueberry Bundt Cake:
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free. Ensure that all other ingredients are also gluten-free.
- Mixed Berry Twist: Instead of using only blueberries, try incorporating a mix of your favorite berries, such as raspberries, blackberries, or strawberries, to add a burst of vibrant flavors.
- Lemon Poppy Seed Variation: For a delightful lemon-poppy seed combination, add 1-2 tablespoons of poppy seeds to the batter and proceed with the recipe as instructed.
Can I use a different type of oil instead of canola oil?
Yes, you can use other neutral-flavored oils like vegetable, refined coconut or sunflower oil as a substitute for canola oil.
Can I use an alternative sweetener or brown sugar in this Vegan Lemon Blueberry Bundt Cake recipe?
Yes, you can substitute the sugar in this recipe with alternative sweeteners such as coconut sugar, maple syrup, or agave nectar. Keep in mind that using liquid sweeteners may affect the texture of the cake slightly. If using brown sugar, you can replace the white sugar with an equal amount of brown sugar for a deeper, caramel-like flavor. Adjust the sweetness according to your preference and enjoy a unique twist on this delightful Vegan Lemon Blueberry Bundt Cake.
Can I use whichever plant-based milk?
Absolutely! Almond, soy, coconut, oat, rice or nut milk can be used interchangeably.
Can I use frozen blueberries instead of fresh ones?
Yes! Frozen or fresh blueberries can be used in this recipe. I actually always use frozen blueberries and it works like a charm!
Can I make this recipe without a bundt pan?
Certainly! If you don't have a bundt pan, you can use an 8-inch (23 cm) round cake pan instead. Adjust the baking time accordingly.
Can I reduce the sugar in this recipe?
I suggest you don’t change the sugar amount because it’s already not overly sweet at all. But, yes, you can adjust the sugar amount to suit your taste. However, keep in mind that reducing sugar may impact the overall texture and sweetness of the cake.
How should I store the leftover cake?
To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
Can I freeze this Vegan Lemon Blueberry Bundt Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap or foil, place it in a freezer-safe container or bag, and freeze for up to 3 months. Thaw it in the refrigerator before serving.
Savor the fluffy, juicy, and delicious experience of this Vegan Lemon Blueberry Bundt Cake. With its tangy lemon notes, bursts of blueberry goodness, and moist texture, it's a delightful treat that will impress your taste buds and leave you craving more. Whether you're a passionate vegan baker or simply looking to explore new plant-based desserts, this recipe is a must-try.
If you like recipes like this one, you might be interested in our Vegan Lemon Loaf Recipe (Gluten-Free Friendly)!
Vegan Lemon Blueberry Bundt Cake
- ¾ cup plant-based milk, (180 ml)
- ⅓ cup lemon juice, (80 ml)
- ½ cup canola oil, (120 ml)
- 2 ¼ tablespoon lemon zest
- 2 teaspoon vanilla extract
- 1 cup + 1 tablespoon sugar, (210 g)
- 2 ½ cups all-purpose flour, (310 g)
- 1 tablespoon baking powder
- 1 heaped cup blueberries*, (200 g)
- Preheat your oven to 350ºF (176ºC). Grease and flour a 10-inch (25 cm) bundt pan or an 8-inch (23 cm) round cake pan.
- In a bowl, whisk together the plant-based milk and lemon juice, let it sit for 5 minutes. Then add the canola oil, lemon zest, vanilla extract and sugar until well combined.
- In another big bowl, combine the all-purpose flour and baking powder. Stir until well mixed and set aside.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and well incorporated. Be careful not to overmix.
- Gently fold in the blueberries, being careful not to crush them. Make sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Place the cake pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or dust it with powdered sugar for decoration.