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–+ servings
blackberry bundt cake
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5 from 3 votes

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.
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cake recipes, fruit recipes, gluten-free baking, gluten-free cake recipe
Servings: 12 people
Calories: 389kcal
Author: Sarah, Baking Gluten Free

Ingredients

lemon bundt cake

  • 3 ⅓ cups Sarah’s gluten free flour blend or your favorite cup-for-cup style GF flour blend
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups 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 unsweetened coconut milk
  • ½ teaspoon pure vanilla extract
US Customary - Metric

Instructions

  • Preheat oven to 350F (180C) 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.

Nutrition

Calories: 389kcal | Carbohydrates: 79g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 194mg | Fiber: 5g | Sugar: 53g | Vitamin A: 42IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 2mg