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gluten free vegan lemon blackberry bundt cake

March 4, 2014 by Sarah 8 Comments

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
blackberry glaze
  • 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
Preheat oven to 350 degrees. Prepare bundt cake pan by spraying with cooking spray. In large mixing bowl, sift together flour, baking powder, baking soda and salt. In separate bowl, mix together coconut milk and lemon juice, until curdled. Add sugar, applesauce, oil, lemon zest, vanilla and lemon extract. Pour over flour mixture and stir to combine.

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.

Filed Under: cupcakes & cakes Tagged With: cakes, dairy free, desserts, egg free, gluten free, vegan

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Comments

  1. J.K. Sasse says

    March 4, 2014 at 3:41 pm

    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!

    Reply
  2. Alicia says

    March 6, 2014 at 8:34 pm

    Instead of Sarah's gluten free flour blend, would it still work with other flours like quinoa flour?

    Reply
  3. J says

    March 14, 2014 at 12:34 am

    This was DELICIOUS, thanks! 🙂

    Reply
  4. Anonymous says

    April 17, 2014 at 10:17 am

    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 🙁 …

    Reply
  5. Amanda says

    March 25, 2016 at 12:06 pm

    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

    Reply
    • Sarah says

      March 28, 2016 at 11:38 am

      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.

      Reply
  6. Kim says

    May 2, 2020 at 7:23 am

    This is a go-to recipe for me for years. My kids love it. Thanks for all that you do for the allergy community!

    Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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