Gluten-Free Vegan Lemon Blueberry Bundt Cake - Rhian's Recipes (2024)

4.50 from 14 votes

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

Author: Rhian Williams

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

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

*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 407Calories 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.