Berry lime bundt cake - this delicious vegan bundt cake is soft and moist with a tangy lime drizzle and lots of fresh berries.
Make the most of Summer berries with this fruity cake, or use frozen ones to enjoy it any time of year.
This berry lime bundt cake is a moist, soft cake with a hint of lime and bursts of tangy mixed berries. It is equally good as a mid morning snack with a cup of tea as it is served with a scoop of ice cream for dessert.
The lime drizzle ensures that it stays lovely and moist, as well as adding lots of zingy flavour which works wonderfully with the fresh fruits.
This is an updated and veganised version of one of my old recipes, I think that it is just as good as the original!
Ingredient Details:
Berries: You can use either fresh or frozen berries. I used frozen - a mixture of blackberries, raspberries, cherries, blueberries and blackcurrants, but you can use whichever variety you like.
Limes: You will need 3-4 fresh limes, the zest for the cake and the juice for the drizzle. Lemons would work well instead if you like.
Plain flour and cornflour: Regular plain (all-purpose) flour with a bit of cornflour (cornstarch) added gives the crumb a nice texture. You can swap the cornflour for an equal weight of plain flour if you don't have any, but I do recommend using it if you can.
Baking powder and bicarbonate of soda (baking soda): You really do need both for the best texture and rise.
Yogurt: Vegan yogurt helps to make the cake moist and flavourful. Use a plain one, unsweetened if possible. I use soya yogurt but coconut yogurt will also work.
Milk: Any kind of unsweetened non-dairy milk (except tinned coconut) should be fine, but I always prefer to use soya milk for baking.
Olive oil: I like to use olive oil but you can swap it for another neutral oil if you prefer.
Sugar: I prefer to use light brown soft but caster or granulated sugar is fine too.
Vanilla: Extract is better than essence and you can also use vanilla bean paste.
How To Make Berry Lime Bundt Cake:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Step 1: Whisk together the dry ingredients in a large bowl then whisk in the milk, yogurt, oil, vanilla and lime zest.
Step 2: Toss the berries with 2 Tablespoons flour, coating them well.
Step 3: Gently fold the berries into the batter.
Step 4: Tip the batter into a greased 10 cup bundt tin and spread level.
Step 5: Bake for 50-60 minutes.
Step 6: To make the lime drizzle, heat the lime juice and sugar in a pan.
Step 7: Pour the drizzle over the cake and leave to cool before serving.
Top Tips:
USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Be careful not to over-beat the cake batter as that can make the cake tough. Just stir it with a balloon whisk until no dry lumps remain.
I baked my cake in a 10 cup bundt tin, but if you don't happen to posses one of those then it can either be baked in a 23cm/9in deep square pan, or in two loaf tins. Bear in mind that the bake time may vary a little.
FAQ's:
This vegan berry lime bundt cake will keep for around 3 days stored in an airtight container at room temperature. If it is very warm out it should be kept in the fridge instead. Due to the moisture from the fruit and drizzle it will become more sticky over time.
Yes this cake freezes really well, either whole or in slices. Make sure that it has cooled completely before freezing and wrap it well to prevent freezer burn. Allow to defrost at room temperature to serve.
More Fruity Vegan Cakes:
- Blueberry crumb cake
- Vegan cherry loaf cake
- Chocolate, pear and hazelnut cake
- Vegan cherry almond cake
- Vegan pineapple upside-down cake
- Vegan apple cake
- Lemon blueberry polenta cake
- Vegan mango bundt cake
- Raspberry, white chocolate and almond sheet cake
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Berry Lime Bundt Cake (vegan)
Ingredients
Cake:
- 335 g (2 ¾ cups) plain (all-pupose) flour
- 40 g (4 packed Tablespoons) cornflour (cornstarch)
- 230 g (1 cup +2 Tablespoons) light brown soft sugar
- 3 ½ teaspoons baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 150 ml (½ cup + 2 Tablespoons) unsweetened non-dairy milk (I use soy)
- 120 g (½ cup) plain non-dairy yogurt (I use soy)
- 150 ml (½ cup + 2 Tablespoons) neutral oil (I use olive)
- finely grated zest of 3-4 limes
- 1 Tablespoon vanilla extract
- 350 g (12 oz) mixed berries, fresh or frozen
Lime Syrup:
- 80 ml (⅓ cup) lime juice (about 2 limes)
- 80 g (⅓ cup) granulated or caster sugar
Instructions
Cake:
- Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Thoroughly grease a 10 cup bundt tin.
- Set aside 2 Tablespoons of the flour then place the rest of the flour, the cornflour, light brown sugar, baking powder, bicarbonate of soda and salt in a large bowl and whisk to combine.
- Add the milk, yogurt, oil, lime zest and vanilla extract and stir with a balloon whisk until no dry lumps remain.
- Toss the berries with the reserved 2 Tablespoons flour then tip the lot into the batter and gently fold through being careful not to overmix it. Dollop the batter into the prepared tin and spread it level.
- Bake for 50-60 mins until a skewer inserted into the centre (avoiding any fruit) comes out clean and the cake is starting to come away from the sides of the tin.
- Leave to cool in the tin for 40 minutes then carefully turn it out onto a wire rack placed over a roasting tin.
- Drizzle over the syrup (recipe below) then leave the cake to cool completely.
Lime Syrup:
- Make the syrup while the cake is in the oven. Place the sugar and lime juice in a small pan over a medium heat and stir until the sugar has dissolved. Bring up to a simmer and leave to cook for a couple of minutes until reduced slightly. Remove from the heat and set aside to cool.
Notes
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Jacqui
This cake look so delicious. The combination of lime and berries has my mouthwatering. I like the idea of topping with a simple lime and icing sugar glaze.
hannahhossack
Thanks Jacqui 🙂 the lime and berries are so good together!
Gillian Hitchen
I made this and it was absolutely gorgeous - lovely and moist - thank you
hannahhossack
Wonderful! I am so glad that you enjoyed it and thank you for the lovely feedback 🙂
Carroll
Hmm it seems like your website ate my first comment (it was super long) so I guess I'll just sum it up
what I had written and say, I'm thoroughly enjoying your blog.
I too am an aspiring blog blogger but I'm still new
to the whole thing. Do you have any helpful hints for beginner blog
writers? I'd definitely appreciate it.
Angela Exton
Thank you Hannah for this recipe. Limes and raspberries are in season here in Australia so how could I not resist making this cake. The combination of the lime and raspberries are a match in heaven! The cake was a just beautiful !
Benny
Hey Hannah, planning to make this tomorrow and wondered if it'd be possible to substitute the oil for applesauce here? Or partially substitute perhaps?
Hannah
Hi Benny, I personally wouldn't recommend it as it can make cakes gummy and this one already contains a fairy low proportion of fat to flour so I wouldn't substitute more than 30ml of the oil for applesauce or more yogurt.
Benny
Ah fantastic, thanks so much for getting back to me. I might try it with a small amount of applesauce and see how we go!
Rachael
This is absolutely delicious. Worth every calorie. I’m busy picking every blackberry I can find snd freezing them for future cakes. Thanks so much for the recipe.
Janet
I made this today in a heart-shaped bundt cake pan. I used lemon instead of lime. I used a 10oz bag of mixed berries. The batter was really thick (more like cookie dough), so I added some additional milk to loosen it up and make it look more like the photo. It turned out GREAT!
I baked mine for about 50 minutes and let it sit in the pan for only 10 minutes (pan had intricate design) before removing it. I let it cool completely before adding the lemon glaze. Great recipe. I'll definately make it agai.
Janet