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    Home » Dry Cake

    Vegan Blueberry Bundt Cake (wfpb, sugar-free)

    Published: Feb 27, 2020 · Modified: Feb 17, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

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    Vegan blueberry bundt cake is a heavenly light and fluffy sponge cake with delicious blueberries. This cake recipe is a quick and tasty blueberry dessert that you can serve at the coffee table or at brunch. The cake is baked from a whole grain batter, almond flour, cashew butter and dried apricots. We don't need any oil or sugar for this juicy cake.

    vegan | egg-free | dairy-free | lactose-free | sugar-free | wholesome | oil-free | healthy

    Vegan Blueberry Bundt cake on a wire rack. With a cutted piece

    I personally don't need a reason to bake a cake. I am always up for some cake and even more so when they are baked without highly processed foods, am I right?

    And this light, juicy vegan blueberry bundt cake can be prepared super quickly and tastes heavenly. And the combination of dried apricots and blueberries make the cake unforgettable.

    If you like to eat blueberries or do you know someone who likes them, then you should give this cake a chance. And if you don't want to exchange taste for healthy food, you've found a great recipe here.

    What do I need for a vegan blueberry bundt cake?

    Whole wheat flour

    Almond flour (blanched, then the cake becomes light)

    Potato starch

    Baking powder

    Baking soda

    Cashew Butter

    Almond milk

    Dried apricots

    Sparkling water (without flavor)

    Vanilla extract

    Blueberries

    Powdered sugar (homemade from raw cane sugar or coconut sugar)

    Blueberry juice (I squeeze a few blueberries)

    Blueberry Bundt Cake on a wire wrack with focus in the back and in front two slices of blueberry bundt cake on plates.

    How do I prepare a vegan blueberry bundt cake?

    Soak the apricots in hot water for about 20 mins. And preheat the oven to 325 °F (160 °C). 

    In the meantime, measure the dry ingredients like whole wheat flour, almond flour, baking powder, baking soda, potato starch and mix them in a bowl. I use my stand mixer for it. 

    Take out the frozen blueberries and let them thaw. 

    Mix the drained apricots, almond butter and almond milk in a high speed blender or food processor until creamy and smooth. 

    Add all the remaining ingredients except the blueberries to the dry ingredients and mix until a smooth dough is achieved. 

    Add the blueberries slowly by hand.

    Prepare a bundt cake pan, I grease and flour it with bread crumbs to help the cake release after baking. Add the dough to the pan and bake it for 60 minutes. Do the toothpick test to see if the cake is baked through. 

    Let it cool in the pan for around 30 mins or until the pan is cool enough to touch. 

    Then let the cake cool completely on a wire rack. 

    Prepare the glaze. Use powdered raw cane sugar or coconut sugar and mix it with some fresh blueberry juice and vanilla extract. To make this I press a couple blueberries. 

    Drizzle it over the cake and let it harden. 

    Close up of one piece of vegan blueberry bundt cake

    Should I use frozen or fresh blueberries?

    I used frozen ones for the cake here. You can also use fresh blueberries. You can decide that freely. The cake tastes incredibly good with both.

     

    How do I prepare the bundt cake pan so that the cake doesn't get stuck?

    I have to say my cake actually got stuck. I don't know if you can see it in the photos, but I tried to save it. And it wasn't because of the pan that the cake got stuck in it. The cake was still too soft and then broke off in the middle. I was just too impatient to wait a bit longer. When removing the cake, two points are important:

    • Grease the cake with a little coconut oil and only very lightly. I basically know that the cake is no longer oil-free, but so far I have not found an alternative to what you do with a bundt cake pan. Then sprinkle the form with flour or breadcrumbs so that the cake doesn't get stuck.
    • Remove the cake at the right time. I had removed mine too early. Make sure that the bottom of the cake pan is only slightly warm and no longer hot. If the pan is still too hot, the cake is still too soft and the cake will break apart. So it was with my cake. Again I had no patience and everything had to be done quickly. Let the cake cool for at least 30 minutes and then check how hot the pan it is.

    What is the best way to store the cake?

    It is best to put the blueberry cake in a cake container and put it in the fridge. The cake lasts there for a few days. You can also freeze the cake and then just take it out of the freezer the night before.

    Straight shot of the whole blueberry bundt cake with slices are missing

    More vegan cake recipes:

    Blackberry poppy seed crumble

    Rhubarb sponge cake

    Rhubarb with “meringue topping”

    NY style cheesecake

    Snow white cake

    Do not forget to Pin on Pinterest 

    Graphic of the vegan blueberry bundt cake with two photos and the middle a text layover.

    Have you tried the recipe?

    If you tried the vegan Blueberry Bundt Cake, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake. I also would love to hear your feedback so I can share it on my social media channels. 

    Continue to Content
    Vegan Blueberry Bundt cake on a wire rack. With a cutted piece

    Vegan Blueberry Bundt Cake (wfpb, sugar-free)

    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes

    Vegan blueberry bundt cake is a heavenly light and fluffy sponge cake with delicious blueberries. This cake recipe is a quick and tasty blueberry dessert that you can serve at the coffee table or at brunch. The cake is baked from a whole grain batter, almond flour, cashew butter and dried apricots. We don't need any oil or sugar for this juicy cake.

    vegan | egg-free | dairy-free | lactose-free | sugar-free | wholesome | oil-free | healthy

    Ingredients

    • 1,5 cups (195 g) whole wheat flour (normal or white wheat)
    • 1,5 cups (150g) almond flour
    • 2 tablespoon potato starch
    • 4 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ cup (120g) almond butter or cashew butter
    • ½ cup (120 ml) almond milk or other plant-based milk
    • 2 cups (380 g) dried apricots
    • 1,5 -2 cups (360ml - 480 ml) sparkling water without flavor or water (more fluffy with sparkling water)
    • 1 teaspoon vanilla extract, store-bought or homemade
    • 4 cups (400 g) frozen blueberries

    Glaze

    • 1 cup (120g) powdered sugar (raw cane sugar or coconut sugar)
    • 2–3 tablespoons blueberry juice (press some blueberries)
    • ⅛ teaspoon vanilla extract

    Instructions

    Soak the apricots in hot water for about 20 mins. And preheat the oven to 325°F (160°C). 

    In the meantime, measure the dry ingredients like whole wheat flour, almond flour, baking powder, baking soda, potato starch and mix them in a bowl. I use my stand mixer for it. 

    Take out the frozen blueberries and let them thaw. 

    Mix the drained apricots, almond butter and almond milk in a high speed blender or food processor until creamy and smooth. 

    Add all the remaining ingredients except the blueberries to the dry ingredients and mix until a smooth dough is achieved. 

    Add the blueberries slowly by hand.

    Prepare a bundt cake pan, I grease and flour it with bread crumbs to help the cake release after baking. Add the dough to the pan and bake it for 60 minutes. Do the toothpick test to see if the cake is baked through. 

    Let it cool in the pan for around 30 mins or until the pan is cool enough to touch. 

    Then let the cake cool completely on a wire rack. 

    Prepare the glaze. Use powdered raw cane sugar or coconut sugar and mix it with some fresh blueberry juice and vanilla extract. To make this I press a couple blueberries. 

    Drizzle it over the cake and let it harden. 

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • KitchenAid Stand Mixer 
      KitchenAid Stand Mixer 
    • Food Processor
      Food Processor

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: American / Category: Pie & Fruit Cakes

    Jasmin - sign

    This post may contains affiliate links and I may receive a very small commission if you buy through these links at no extra cost. Thank you very much for supporting Ve Eat Cook Bake! More information can be found here.


     

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    Comments

    1. Jen says

      May 17, 2021 at 10:08 am

      I made this blueberry cake last week and it was a big hit with friends and family. This recipe is a keeper. I'm so glad that it is sweetened with apricots instead of sugar ( or maple syrup or honey). It's delicious without being overly sweet.

      Reply
      • Jasmin says

        May 18, 2021 at 8:52 am

        Hi Jen, thank you so much that you all loved it. I appreciate your feedback 🙂

        Reply
    2. Geula says

      March 11, 2021 at 5:30 am

      Can I use different flour?

      Reply
      • Jasmin says

        March 11, 2021 at 1:38 pm

        You can use normal flour as well

        Reply
    3. Louise says

      November 16, 2020 at 11:21 am

      Similar to Jacquie above i don't have a Bundt tin. Would this work in a loaf tin or/and as muffins?? Thank you.

      Reply
      • Jasmin says

        November 18, 2020 at 3:37 am

        I think it will work just fine, Louise.

        Reply
    4. jacquie says

      March 02, 2020 at 2:12 pm

      the cake looks fantastic! i don't have a bundt pan though. do you think i could make it in a 13x9 pan instead? thanks.

      Reply
      • Jasmin says

        March 02, 2020 at 2:17 pm

        Hi Jacquie, I think that should work as well.

        Reply

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