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Vegan berry lime bundt cake on a white plate with a bowl of frozen berries.
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Berry Lime Bundt Cake (vegan)

Berry lime bundt cake - this delicious vegan bundt cake is soft and moist with a tangy lime drizzle and lots of fresh berries.
Course Dessert
Cuisine British
Keyword cake
Prep Time 20 minutes
Cook Time 55 minutes
Servings 12 people
Author Domestic Gothess

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!