Why does this recipe use flax meal with hot water?

The flax meal combined with hot water acts as a natural egg replacer, helping to bind the ingredients and contribute to the cake's moist texture.

Can I use frozen blackberries instead of fresh ones?

Yes, the recipe specifically states that you can use either fresh or frozen blackberries. If they are large, you may want to cut them in half.

What is the reason for changing the oven temperature during baking?

Starting at 375 degreesF for 20 minutes and then reducing to 325 degreesF helps the cake rise initially and then ensures it bakes through evenly without burning the exterior, resulting in a perfectly cooked bundt cake.

How do I prevent the bundt cake from sticking to the pan?

Ensure your 6-cup bundt pan is thoroughly greased before pouring in the batter. After baking, allow the cake to cool in the pan until you can comfortably touch it before unmolding onto a cooling rack.

How should I store any leftover Rosemary Scented Blackberry Lemon Bundt Cake?

Once completely cooled and glazed, store the bundt cake in an airtight container at room temperature for a few days, or in the refrigerator for extended freshness.

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Rosemary Scented Blackberry Lemon Bundt Cake
[Vegan]

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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A beautifully glazed Rosemary Scented Blackberry Lemon Bundt Cake, adorned with fresh blackberries and rosemary sprigs, presented on a white serving platter.

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Blackberry

Rosemary Scented Blackberry Lemon Bundt Cake [Vegan]

1-6

Dairy Free

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... Read More

Ingredients You Need for Rosemary Scented Blackberry Lemon Bundt Cake [Vegan]

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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How to Prepare Rosemary Scented Blackberry Lemon Bundt Cake [Vegan]

Combine the flax meal with the hot water and let it stand for about 5 minutes to thicken.
Cream the vegan butter with the sugar until they're light and fluffy. This should take approximately 3-5 minutes.
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.
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.
Add the sifted flour mixture all at once and mix until everything is just combined. Add the vegan sour cream and mix well.
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.
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.
Cool the cake until you can touch the pan without burning your fingers, then unmold it onto a cooling rack to cool completely.
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.
Glaze the cooled cake and then serve.