Blueberry Bundt Cake (Vegan Lemon Cake)

BIANCA ZAPATKA(2)
Robert Hardin-Leeth: "This cake is delicious and very easy to make." Read More
15Ingredients
60Minutes
560Calories

Ingredients

US|METRIC
  • 2 1/4 cups all purpose flour (280 g or gluten-free flour*)
  • 1 tablespoon cornstarch (or soy flour)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan butter (soft, 125 g or margarine)
  • 2/3 cup sugar (130 g)
  • 1 lemon juice (60 ml and zest)
  • 3/4 cup non dairy milk (180 ml)
  • 2 tablespoons soy yogurt (or apple sauce)
  • 2/3 cup fresh blueberries (100 g or frozen*)
  • 1 cup icing sugar (120 g)
  • 1/3 cup blueberries (50 g or frozen)
  • 1 teaspoon lemon juice (optional)
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    NutritionView More

    560Calories
    Sodium38% DV900mg
    Fat2% DV1.5g
    Protein18% DV9g
    Carbs43% DV128g
    Fiber12% DV3g
    Calories560Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat
    Trans Fat
    Cholesterol
    Sodium900mg38%
    Potassium190mg5%
    Protein9g18%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate128g43%
    Dietary Fiber3g12%
    Sugars69g138%
    Vitamin A4%
    Vitamin C20%
    Calcium25%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Robert Hardin-Leeth 3 months ago
    This cake is delicious and very easy to make.
    Yummly User 3 months ago
    I made the cake without the frosting. I made the cake with the apple sauce instead of soy yogurt. The cake turned out moist and delicious. The crumbs were fluffy (although I am still looking for a way to make vegan cakes that incorporate more air "fluffiness"). Thank you for the recipe, it is great.

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