Berry Lime Bundt Cake (vegan)

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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.

Vegan berry lime bundt cake on a white plate with a bowl of frozen berries.

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!

A labelled photo of the ingredients needed to make berry lime bundt cake.

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.

Close up of the sliced berry lime bundt cake.

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 3, the batter with the berries mixed in.

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.

Step 7, the cake with the drizzle poured over.

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:

How should I store it?

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.

Can I freeze it?

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:

The sliced berry lime bundt cake on a white plate.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 2 votes