• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Baking & Desserts

    Gluten-Free Vegan Lemon Blueberry Bundt Cake

    Last updated - July 14, 2021; Published - July 4, 2018 By Rhian Williams 14 Comments

    Jump to Recipe Print Recipe
    Photo of a bundt cake topped with white frosting, fresh blueberries and lemon wedges against a grey background

    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. 

    Photo of a bundt cake topped with white frosting, fresh blueberries and lemon wedges against a grey background

    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:

    • birthdays
    • brunches
    • Easter
    • baby showers 
    • weddings! 

    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.

    Photo of cake batter topped with fresh blueberries in a bundt cake tin on a white background

    Add the batter, sprinkle over some blueberries, add more batter, sprinkle over more blueberries etc. 

    Cake batter dotted with blueberries in a bundt tin on a white backgroundTip: 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!

    Photo of a bundt cake topped with cream cheese frosting, fresh blueberries and lemon wedges on a big blue plate

    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.

    1. 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
    2. Make sure you use full-fat coconut milk, otherwise this separation won’t happen and you won’t be able to whip it up
    3. Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid
    4. Save the watery liquid you pour off for adding to soups or smoothies
    5. Place the thick, creamy part into a bowl along with the other ingredients (maple syrup, lemon juice and vanilla extract)
    6. Use an electric whisk (or a manual one and a lot of elbow grease) to whip until light and fluffy
    7. Make sure the cake has cooled completely before applying the frosting, otherwise the frosting will melt!

    A slice of blueberry bundt cake topped with cream cheese frosting, a fresh blueberry and a lemon wedge on a white plate with a gold fork and a grey background

    EQUIPMENT YOU NEED TO MAKE this GLUTEN-FREE VEGAN LEMON Blueberry Bundt Cake:

    • glass mixing bowl – for mixing the cake batter
    • measuring jug – for measuring out the plant-based milk
    • cooling rack – to leave the cake to cool on before applying the frosting
    • electric whisk – for whipping up the coconut cream to make the vegan “cream cheese” frosting

    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.

    Photo of a slice of bundt cake topped with cream cheese frosting, a fresh blueberry and a lemon wedge on a white plate with a gold fork taken from above

    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.

    Photo of a bundt cake topped with white frosting, fresh blueberries and lemon wedges against a grey background

    Gluten-Free Vegan Lemon Blueberry Bundt Cake

    This Gluten-Free Vegan Lemon Blueberry Bundt Cake is moist and fluffy, fresh and fruity, and covered in a rich "cream cheese" frosting!
    4.62 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten-free blueberry cake, gluten-free vegan cake, vegan blueberry cake
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8
    Calories: 407kcal
    Author: Rhian Williams

    Ingredients

    For the cake:

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 200 ml (⅘ cup) 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 (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 100 g (1 cup) fresh blueberries

    For the frosting:

    • 400 g (14 oz) tin of full-fat coconut milk **
    • 2 tablespoons lemon juice
    • 2 tablespoons maple syrup (or sub any other sweetener)
    • ½ teaspoon vanilla extract

    To decorate (optional):

    • Lemon wedges
    • Fresh blueberries

    Instructions

    For the cake:

    • 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 

    For the frosting:

    • 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

    To decorate:

    • 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

    Notes

    *You can alternatively use almond flour
    **You can alternatively use 200g (7oz) coconut yogurt
    Nutrition Facts
    Gluten-Free Vegan Lemon Blueberry Bundt Cake
    Amount Per Serving
    Calories 407 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 16g80%
    Sodium 76mg3%
    Potassium 208mg6%
    Carbohydrates 37g12%
    Fiber 4g16%
    Sugar 17g19%
    Protein 6g12%
    Vitamin A 5IU0%
    Vitamin C 8mg10%
    Calcium 129mg13%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background
      Vegan Blueberry Muffins (Gluten-Free)
    • Several gluten-free vegan churros on a plate with a pot of vegan chocolate sauce and one of them dipped in it
      Gluten-Free Vegan Churros (Baked!)
    • A collage of four vegan Thanksgiving dessert recipes photos
      35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • A slice of vegan baked pumpkin cheesecake topped with caramel sauce and salt with a fork taking a bite out of it
      Vegan Baked Pumpkin Cheesecake (Gluten-Free)
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jan

      November 14, 2021 at 11:40 pm

      We have aunt allergy as well, what can the almond meal be replaced with? Can you use oat milk?

      Reply
      • Rhian Williams

        November 15, 2021 at 5:01 pm

        You can use oat milk. Almond meal can be replaced with ground sunflower seeds or a fifth of the amount coconut flour!

    2. Jo

      July 27, 2022 at 12:47 am

      5 stars
      Hi from NZ.👋
      I made this yesterday for a vegan GF family member,using the 1/4 cup coconut flour instead of almond flour as she has nut allergies.
      The mixture was very runny and was worried the frozen blueberries would sink so left them out and had with the cake and I also put some on top of frosting just before serving.
      The cake and coconut frosting turned out beautifully delicious and was a real winner and was so so appreciated by our vegan. 😃
      Have never made either before and was very satisfying! ☺️ Many thanks, want to make the carrot cake next.😋

      Reply
      • Rhian Williams

        July 27, 2022 at 12:38 pm

        Thank you so much for your feedback and your kind words, so so happy to hear that!!

    « Older Comments

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·