This decadent bundt cake is the perfect treat to accompany a cup of black coffee or to nibble on after a light supper. The blackberries and rosemary combine beautifully to make a unique and alluring flavor pallet while the sour cream provides the cake with a rich, dense, moistness that is to die for.

Rosemary Scented Blackberry Lemon Bundt Cake [Vegan]

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Serves

1-6

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda 1 1/2 cups fresh or frozen blackberries
  • 8 tablespoons vegan butter
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons golden flax meal
  • 6 tablespoons hot water
  • 2 teaspoons vanilla extract
  • 1 lemon, zested
  • 1/2 cup vegan sour cream 
  • 3 springs fresh rosemary
  • 2 tablespoons of blackberry purée
  • 1 teaspoon of lemon extract
  • Confectioners sugar
  • Almond milk
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Preparation

  1. Combine the flax meal with the hot water and let it stand for about 5 minutes to thicken.
  2. Cream the vegan butter with the sugar until they're light and fluffy. This should take approximately 3-5 minutes.
  3. Sift the flour with the baking soda, baking powder, and salt and set it aside. If your blackberries are gigantic like mine were, cut them in half.
  4. Once the creamed mixture is ready, add the flax meal and mix everything well. Add the vanilla extract, lemon zest, and minced rosemary and mix everything well.
  5. Add the sifted flour mixture all at once and mix until everything is just combined. Add the vegan sour cream and mix well.
  6. Fold in the blackberries and then pour the batter into a well greased 6-cup bundt pan and bake it 375°F for 20 minutes.
  7. Then turn the oven temperature down to 325°F for the remaining bake time. Total bake time should be about 45-55 minutes or when a toothpick inserted into the center comes out clean.
  8. Cool the cake until you can touch the pan without burning your fingers, then unmold it onto a cooling rack to cool completely.
  9. Meanwhile, prepare the sugar glaze by combining the confectioner's sugar with the almond milk and optional blackberry puree and lemon extract until you have the consistency you desire.
  10. Glaze the cooled cake and then serve.
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