This Gluten-Free Vegan Lemon Blueberry Bundt Cake is moist and fluffy, fresh and fruity and covered in a rich “cream cheese” frosting! An impressive-looking dessert to suit any occasion.
Why you’ll love this Lemon Blueberry Bundt Cake
The recipe was inspired by my Gluten-Free Vegan Lemon Blueberry Cake, which so many people have made. Making it in a bundt cake makes it looks a little fancier so it’s perfect for times when you need an impressive-looking cake, like:
- baby showers
The batter for this recipe is my go-to vegan, gluten-free + refined sugar free sponge cake. It comes together easily in one bowl, requires simple ingredients and is really versatile.
How to make this Lemon Blueberry Bundt Cake
To make sure the blueberries don’t sink to the bottom of the cake, I recommend adding them a few layers at a time.
Add the batter, sprinkle over some blueberries, add more batter, sprinkle over more blueberries etc.
Tip: Once the cake has baked, I’d definitely recommend leaving the cake to cool completely before removing it from the tin. Removing it when it’s still hot will make it pretty hard as it will be more likely to stick to the tin and be fragile.
To remove it from the tin, place a plate or cake stand upside down on top of the bundt tin, then flip it over and it will turn out the right way up!
How to make the frosting
The “cream cheese” frosting is super easy to make: the base is coconut whipped cream, and it’s sweetened with maple syrup (you can use any other sweetener) and made tart and tangy with lemon juice.
- Keep your tin of coconut milk in the fridge overnight (or for at least 12 hours) for the rich creamy bit to separate from the watery bit at the bottom
- Make sure you use full-fat coconut milk, otherwise this separation won’t happen and you won’t be able to whip it up
- Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid
- Save the watery liquid you pour off for adding to soups or smoothies
- Place the thick, creamy part into a bowl along with the other ingredients (maple syrup, lemon juice and vanilla extract)
- Use an electric whisk (or a manual one and a lot of elbow grease) to whip until light and fluffy
- Make sure the cake has cooled completely before applying the frosting, otherwise the frosting will melt!
EQUIPMENT YOU NEED TO MAKE this GLUTEN-FREE VEGAN LEMON Blueberry Bundt Cake:
HOW LONG does this Bundt Cake KEEP FOR?
Although this cake does taste best when fresh, it does keep well covered in the fridge for up to a few days. For super fluffy frosting, you should make it fresh just before serving, but the frosting will retain its shape and texture for a good few days.
More vegan blueberry desserts:
- Blueberry Cheesecake
- Lemon Blueberry Scones
- Blueberry Banana Bread
- Lemon Blueberry Cupcakes
- Lemon Blueberry Mug Cake
- Blueberry Muffins
- Blueberry Pie
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
This Gluten-Free Vegan Lemon Blueberry Bundt Cake is moist and fluffy, fresh and fruity, and covered in a rich "cream cheese" frosting!
- 60 g coconut oil (or sub olive or vegetable oil)
- 200 ml unsweetened almond milk (or any other plant-based milk)
- 4 tablespoons lemon juice
- 2 tablespoons lemon zest
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g ground almonds (almond meal) *
- 150 g gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 100 g fresh blueberries
- 400 g tin of full-fat coconut milk **
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
- Lemon wedges
- Fresh blueberries
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Carefully spoon a third of the batter into a greased bundt tin (I used a 7inch/18cm bundt tin)
Sprinkle half of the blueberries on top of the batter
Spoon another third of the batter over the top
Sprinkle the remaining half of the blueberries on top
Spoon the remaining third of the batter over the top
Bake in oven for 25-30 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, leave to cool completely before removing from the tin
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the lemon juice, maple syrup and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
Ensuring the cake has cooled completely, place a plate or cake stand upside down on top of the bundt tin, then flip it over and it should turn out the right way up!
Carefully spread the frosting over the top of the cake
Decorate with lemon wedges and fresh blueberries, if desired
Best when fresh but keeps covered in the fridge for up to a few days
*You can alternatively use ￼almond flour
**You can alternatively use 200g (7oz) coconut yogurt
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