Swiss blackberries or “mûres” have started appearing at our local farmers’ market. Of course these are delicious eaten fresh, but I wanted to try them in a new recipe. During a recent lakeside run—when I have time to let my mind wander sans enfants—I envisioned them in a blackberry bundt cake, bien sûr!
Later during the afternoon, when the little squirts had their quiet time, I discovered a recipe online from Bon Appétit that became the basis for developing my own dairy and egg-free bundt cake. I whipped it together that night, and we had cake for breakfast the next morning, yet again. It’s no different from a muffin, right? Everyone around the table gave it a thumbs up and declared it “blog-worthy.”
I baked my last successful bundt cake in March 2013. Since then, I’ve made a few attempts, but none were good enough to share. With autumn quickly approaching, this cake serves as a harbinger of the upcoming bundt cake season, which officially starts November 15 with National Bundt Day. It’s time to start thinking about which recipes I want to make this year!
In the meantime, I hope you enjoy this extremely easy and satisfying summertime cake. For the glaze, I added a little elderflower syrup, but only using lemon juice and powdered sugar tastes great too. A dusting of powdered sugar is another superfast option
Vegan Blackberry Bundt Cake
2 1/3 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup canola oil
1 1/3 cups sugar
½ cup soy yogurt
1 tablespoon flax meal plus 3 tablespoons water
2 teaspoons vanilla sugar or vanilla
1 1/2 teaspoons finely grated lemon zest
1 cup soy milk mixed with 1 tablespoon cider or rice vinegar
2 cups fresh blackberries
- Grease and flour a 10-12 cup bundt pan.
- Whisk together dry ingredients: flour, baking powder, salt, and baking soda. Set aside.
- Separately, mix together the wet ingredients until well blended: canola oil, sugar, flax meal mixture and yogurt. Then, mix in vanilla and lemon zest.
- Next, prepare the “buttermilk” mixture by whisking 1 tablespoon vinegar with 1 cup of soy milk.
- In 3 additions, add the dry ingredients to the wet ingredients, alternating with the “buttermilk” mixture, and mixing together just until incorporated.
- Then, pour about one-third of the batter into the prepared bundt pan. Gently place half the blackberries evenly on top of the batter. Repeat by adding another third of the batter, and sprinkling the last half of the blackberries on top. Finish by pouring in the final third of the batter, so no blackberries are visible.
- Bake at 180°C/350°F for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean. Set on a wire rack and let cool in the pan for 10-15 minutes. Invert cake onto rack and cool completely.
- Serve dusted with powdered sugar or drizzle the cooled cake with a lemon glaze. I mixed 1 cup of powdered sugar with fresh lemon juice and elderflower syrup, until I got the right consistency.
Less than 2 weeks until school starts… We’re heading to Valais this weekend to watch one of Europe’s premier mountain races. I’m hoping to try some local specialties, like glacier wine and rye bread. Bon week-end!