Vegan Blueberry Bundt Cake (wfpb, sugar-free)
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
Equipment
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.