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    Home / Recipes / Desserts

    Gluten Free Vegan Lemon Blackberry Bundt Cake | Sarah, Baking Gluten Free

    Posted On Aug 13, 2018 · Updated On May 2, 2019

    Gluten Free Vegan Lemon Blackberry Bundt Cake | Sarah, Baking Gluten Free

    This gluten free vegan lemon blackberry bundt cake really is as good as it looks, and the fresh blackberries just enhance the flavor of the lemon cake.

    Baked GoodsDessertsRecipes & Techniques by Cooks We LoveThis Is SO GOOD.Vegan

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    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!

    blackberry bundt cake
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    Gluten Free Vegan Lemon Blackberry Bundt Cake

    This gluten free vegan lemon blackberry bundt cake really is as good as it looks, and the fresh blackberries just enhance the flavor of the lemon cake.
    Course: Dessert
    Cuisine: American
    Keyword: cake recipes, fruit recipes, gluten-free baking, gluten-free cake recipe
    Servings: 12 people
    Author: Sarah, Baking Gluten Free

    Ingredients

    lemon bundt cake

    • 3 ⅓ cups Sarah’s gluten free flour blend
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ cups So Delicious unsweetened coconut milk
    • ¼ cup fresh lemon juice
    • 1 ¾ cups organic cane sugar
    • ½ cup unsweetened applesauce
    • ½ cup canola or sunflower seed oil
    • 2 teaspoons lemon zest
    • 1 ½ teaspoons pure vanilla extract
    • 1 ½ teaspoons pure lemon extract

    blackberry glaze

    • 1 ½ cups fresh blackberries
    • 2 cups organic powdered sugar
    • 1-2 tablespoons So Delicious unsweetened coconut milk
    • ½ teaspoon pure vanilla extract

    Instructions

    • 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 ½ 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.

    Article courtesy: Sarah Bakes Gluten Free Treats

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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