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Blueberry-Lime Bundt Cake

Rich Vegan Pound Cake with Tart Berries and a Lime Glaze

Blueberry-Lime Bundt Cake

This vegan pound cake recipe gets its rich, moist texture from silken tofu rather than large amounts of eggs and is not overly sweet.

Blueberry-lime bundt cake is elegant but straightforward to make. With up to 16 servings, it's an ideal dessert for entertaining.

Gluten free and soy free options in recipe tips, just below the directions.

Total prep & cook time: 90 minutes not including cooling

Serves 12 to 16

Nutrition Data, 103g Serving: 287 cal, 42g carb, 12g fat, 280mg sodium, 1g fiber, 22g Sugars, 3g protein, very low Cholesterol. Estimated glycemic load 28

Ingredients:

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Earth Balance or other vegan margarine, softened
  • 1 cup white sugar or other light granulated sugar
  • 2 Tbsp lime zest
  • 6 oz silken tofu
  • 1/2 cup non dairy milk
  • 1 Tbsp cider vinegar
  • 1/4 cup fresh lime juice
  • 2 tsp vanilla extract
  • 2 cups blueberries plus 1 Tbsp flour (2-3 Tbsp if using frozen berries)
  • 1 cup powdered sugar
  • 2 Tbsp fresh lime juice
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Directions:

  1. Preheat oven to 350 degrees
  2. Spray a 12-cup Bundt pan with cooking spray or grease with Earth Balance. Dust with flour. A 10 inch springform cake pan also works for this recipe.
  3. In a bowl, mix together flour, baking powder, baking soda, and salt. Set aside
  4. Cream together earth balance, sugar, and lime zest until light and fluffy
  5. Add tofu, non-dairy milk, vinegar, vanilla, and lime juice to a blender and blend until smooth
  6. Add 1/3 of the flour mixture to the butter mixture followed by half of the tofu mixture; continue alternating flour and tofu, beating for one minute after each addition
  7. Gently fold blueberries into cake batter
  8. Spoon batter into the cake pan and spread evenly with a spatula
  9. Place cake in the oven and bake for 60 to 70 minutes until a knife inserted in the center comes out clean
  10. Allow cake to cool in pan for 20 minutes before inverting on a rack. Allow to cool completely
  11. Whisk together powdered sugar and lime juice and drizzle mixture over cake. Serve
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Recipe Tips:

Gluten Free Option: Substitute all purpose gf flour mix +1 tsp xanthan gum for all purpose white flour. Reduce quantity of flour to 2 1/2 cups.

Soy Free Option: The silken tofu acts as an egg replacer in this recipe for up to 6 eggs. Substitute 1 cup cashew cream (1/4 cup soaked cashews blended with 3/4 cup water)+ 2 Tbsp powdered egg replacer, mixed together with other wet ingredients.

Blueberry-Lemon Variation: Substitute lemon juice for lime juice and lemon zest for lime zest wherever called for in the recipe.

Raspberry-Lime Variation: Substitute raspberries for the blueberries

Fresh Versus Frozen: Fresh berries are best because frozen berries will bleed into the batter. If using frozen berries, make sure that they are well coated in flour to minimize this. Leave the berries in the freezer until just before adding to the cake batter.

Don't be tempted to invert the cake before 20 minutes of cooling, or the cake could fall apart!

Recipe Comments:

Question: I made a version of this cake, substituting the lime with lemon and the blueberries with raspberries. While the texture was good it seemed to have an off taste. I'm wondering if it is the vinegar that's doing that. Is the vinegar necessary? If it's there only to help with rising couldn't you use more lemon juice, which is also acidic? Also, I think that without a thicker frosting the cake needs more sugar. My daughter is vegan but not for health reasons and a cake should taste like a cake, not rich bread - Wendy W.

Answer: I'm not sure what could cause the off-taste. You could use only lemon juice instead of vinegar, but you would need to use more and the lemon effect would be more pronounced. Minor problem though. As for sugar, I confess I prefer less sugar in cakes, and routinely half the amount in recipes I try. But feel free to add however much sugar you want. It won't make much of a difference if any to the recipe - Judith Kingsbury

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