This flavorful Vegan Berry Bundt Cake is so soft and has the most enchanting cardamom fragrance. It is filled with colorful berries for a mind-blowing sweet and sour taste blend.
Healthy, vegan, quick and easy to make, this Berry Bundt Cake is a perfect dessert for any occasion.
The recipe for this amazing Berry Bundt Cake is plant-based. It is made without eggs and milk and yet it is so soft and rich in flavor.
What I like most about this Berry Bundt Cake is that it is flavored with cardamom and is abundant in all kinds of sweet and sour berries that boost the antioxidant level of this cake even more!
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simple Ingredients
This Vegan Berry Cake is made with a few simple ingredients. It doesn’t require tons of ingredients that are expensive and difficult to find. Here is what you’ll need:
- whole wheat flour – I really recommend you use whole wheat flour as it contains those important micronutrients and fiber that are missing in all-purpose flour. It does not rise as much as all-purpose flour but is much healthier.
- brown sugar – I used brown sugar however you can swap in coconut sugar or other granulated sweetener
- baking powder – as a raising agent
- flavoring – you’ll need cardamom and vanilla
- liquids– I used freshly squeezed orange juice and water in equal amounts. The acidity of the orange juice reacts with the baking powder so the cake rises well.
- oil – I used melted coconut oil, just 3 tablespoons are enough so it doesn’t dry in the baking process
- frozen berry mix – mine is a mix of raspberries, blueberries, blackberries, red currant, black currant. It is important to have different kinds of berries to achieve the sweet and sour blend of tastes.
What are the health benefits of eating berries
All kinds of berries are well-known for their numerous health benefits. Here are some of them:
- Berries are a powerhouse of many antioxidants which keep your cells from the damaging effects of free radicals
- All berries have a low glycemic index, meaning that they balance your blood sugar throughout the day
- They are also highly nutritious, contain many vitamins and minerals, such as vitamin C and manganese
- Berries are well-known for their anti-inflammatory effect to your body, keeping diseases away
How to make vegan berry bundt cake
This Berry Bundt Cake is soo simple and easy to make. Just follow the 4 easy steps below.
Step 1: Place all dry ingredients into a large bowl and whisk them together.
Step 2: Pour the wet ingredients into the bowl with the dry ones and whisk everything until well combined.
Step 3: Then, add 1⅔ cups of frozen berries and stir with a spoon. Pour the batter into the baking pan and decorate with the other half cup of frozen berries on top.
Step 4: Bake for about 30-32 mins or until a toothpick inserted in the middle of the cake comes out almost dry.
Let the bundt cake cool completely before cutting. Enjoy!
useful tips
- It’s essential in this recipe to use frozen berry mix with different kinds of berries, like raspberries, red currant, black currant, blueberries to achieve the sweet and sour blend of tastes.
- Don’t thaw the berries in advance as your batter will become darker from the berry juice. Take them out of the freezer exactly when it’s time to add them to the batter.
- If you don’t have a bundt cake pan you can use a round-shaped cake pan and put a small heat-resistant bowl in the middle. Just hold it slightly until you pour the batter in the pan.
This vegan berry bundt cake is
- Egg-free
- Dairy-free
- Made with simple ingredients
- Loaded with berries
- Full of antioxidants
- Easy and quick to make
- Soo flavorful
- A healthy dessert or even breakfast
More healthy vegan cake recipe ideas TO TRY
- Vegan Fruity Blueberry Cake
- Healthy Banana Avocado Chocolate Cake
- Chocolate Oil-free Raspberry Cake
- Delicious Chocolate Walnut Cake
- Easy No Bake Chocolate Pudding Pie
If you give this Vegan Berry Bundt Cake a try, I’d love a comment and recipe rating below. Make sure to share a photo with us on Instagram or Facebook by tagging @wellnessdove. I would love to see your remakes!
Vegan Berry Bundt cake
Ingredients
Dry Ingredients
- 3 cups (360 g) whole wheat flour
- ⅔ cup (140 g) brown sugar
- 1 tbsp baking powder
- ½ tsp vanilla powder
- ¼ tsp ground cardamom
- pinch of salt
Wet Ingredients
- 1 cup (240 ml) freshly squeezed orange juice
- 1 cup (240 ml) water
- 3 tbsp coconut oil, melted
Filling
- 1⅔ cups (250 g) frozen berries mix, raspberries, blueberries, blackberries, red currant, black currant
For Decoration
- ½ cup (60 g) frozen berries mix, raspberries, blueberries, blackberries, red currant, black currant
Instructions
- Preheat the oven to 400°F (200°C).
- Slightly grease a bundt cake pan with oil (I used a round-shaped cake pan and put a small heat-resistant bowl in the middle). My cake pan with the bowl inside measures 24 x 7,5 cm. I usually cover the bottom of the pan with parchment paper and slightly oil the sides of the bowl in the middle so it doesn’t stick.
- Place the dry ingredients into a large bowl and whisk them together.
- Pour the wet ingredients into the bowl with the dry ones and whisk everything until well combined.
- Finally, add 1⅔ cups of frozen berries and stir with a spoon.
- Pour the batter into the baking pan and decorate with the other half cup of frozen berries on top.
- Bake for about 30-32 mins or until a toothpick inserted in the middle of the cake comes out almost dry.
- Let the bundt cake cool completely before cutting. Enjoy!
Notes
- It’s essential in this recipe to use frozen berry mix with different kinds of berries, like raspberries, red currant, black currant, blueberries to achieve the sweet and sour blend of tastes.
- Don’t thaw the berries in advance as your batter will become darker from the berry juice. Take them out of the freezer exactly when it’s time to add them to the batter.
I tried this today and after 60mins the cake wasn’t cooked – the frozen berries released so much liquid that it kept the battery far too wet.
It then collapsed and couldn’t be saved. A real shame as it sounded delicious!
Sorry to hear it didn’t turn out as expected! Frozen berries can sometimes release extra moisture. Next time, you could try tossing them in a bit of flour before adding to the batter or partially thawing and draining them to reduce liquid. Thank you for sharing your experience—I hope it works better if you try it again!
I haven’t made this yet but it looks and sounds delicious and will be the next cake I make. Thank you for this beautiful recipe,
Thank you so much! I hope you enjoy it!