Vegan Blackberry Cake with Lemon Glaze

This vegan blackberry cake is bursting with juicy blackberries and topped with zingy lemon glaze; it's perfect for summer gatherings. This cake is made from a base of whole spelt flour, yet it's light and fluffy with a delicate nutty flavour. However, there are notes and substitutions below if you wish to use another type of flour.

Juicy and fruity with a delicate floral-like flavour, blackberries are, without a doubt, a favourite berry for many. A simple lemon glaze balances out the sweetness of this cake and it's presentation is sure to impress family and friends. If you’ve seen my baking with Bundt pans tutorial, you'll be ready to relish the flavours of blackberries and lemon in this beautiful Bundt cake.

Ingredient Notes and Substitutions

For the full list of ingredients, please visit the recipe card below. Here is a list of the main ingredients along with any notes and substitutions.

Flax meal & water: The mixture of flax meal and water is essentially an egg substitute which helps bind the cake ingredients together. I recommend using flax meal from brown flax seeds rather than golden flax, the latter of which tends not to gel as rapidly.

Olive oil: This adds moisture and lightness to the cake and is an ideal choice over butter which will make the cake more dense and pound cake-like. Any neutral flavoured oil will work for this recipe in equal measure.

Whole spelt flour: this adds a nutty taste to the cake which is a wonderful compliment to the sweet berries. Feel free to substitute white all-purpose flour or whole wheat, or a 60:40 ratio of all-purpose flour to whole wheat flour if you prefer.

Almond milk: any unsweetened plant-based milk will for for this recipe; oat, almond, light coconut or soy.

Apple cider vinegar: this help create rise and lightness to the crumb when it reacts with the baking soda. Regular white vinegar will also work here if you're in a pinch.

Fresh blackberries: purchase the freshest, ripest blackberries possible. Blackberries are at their peak in August in the Pacific Northwest, but their season will depend on your particular geographical location—the take away is to choose them when they're in season. The more ripe they are, the sweeter and juicier they will be. Be sure to give them a good rinse and pat dry and remove any that are less than ideal specimens (store bought berries can be prone to mold spores; discard any are molding for obvious reasons). Any summer berry will work in this recipe, so feel free to experiment as the season allows.

Confectioners sugar: This forms the base for the glaze. It can often be referred to as icing sugar or powdered sugar depending on where you're from.

Lemon juice: this is used to add the zingy lemon flavour to the glaze. Lemon balances out the sweetness of the blackberries and sugar in this recipe.

Lemon zest: has the same purpose as the lemon juice, however, lemon zest is much more potent and lemony. Both are needed for this recipe.

How to make vegan blackberry cake with lemon glaze

For the full directions, please see the recipe card below. This is a brief synopsis of the steps required to make this recipe.

Step 1: generously grease a bundt pan, then combine the flax meal and water to allow them to gel . Next, add in the olive oil and sugar and mix well.

Step 2: Sift together the spelt flour, baking soda, baking powder, and salt. 

Step 3: In a small bowl, mix together the almond milk, lemon zest, vanilla, and apple cider vinegar.

Step 4: Alternatively add the flour mixture and almond milk mixture to the flax meal, stirring between each addition until everything is combined. Add in the blackberries and gently fold into the cake batter until evenly distributed.

Step 5: Spoon the cake batter into the prepared pan and bake in the pre-heated oven for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.

Step 6: Remove the cake from the oven and cool, in the pan, on a wire rack for 15-20 minutes. Gently run a thin spatula or knife around the edge of the cake (including the centre tube). Place the cooling rack on top of the pan and flip the cake over while firmly holding the rack in place. Once you feel the cake drop, gently lift off the pan. Cool the cake completely, about 3 to 4 hours, then gently transfer it to a serving plate.

Step 7: Make the glaze by mixing together the glaze ingredients.

Step 8: Drizzle the lemon glaze over the top of the cooled cake and garnish with fresh blackberries (optional).

Important Tips

This recipe works best in a fairly open Bundt pan without tight crevices. Because spelt flour contains less gluten than regular wheat flour, it can be more prone to breaking if you’re not careful. However, if give your pan a good greasing beforehand, you minimize the chances of running into troubles. Check out my 8 Essential Tips For Baking With Bundt Pans post if you’re new to baking Bundt cakes.

Storage Notes

Storage: the baked cake should be stored covered in the fridge and should last up to 3-4 days.

Freezing: to freeze this cake, it works best to portion the cake first and then wrap the slices tightly in freezer safe wrap and place in a freezer safe bag. The slices should last up to 3 months. Defrost the slices in the fridge before serving.

For additional information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.

Did you make this recipe? Leave me a comment below to share your feedback. You can also tag me on social media @the_simple_green.

Vegan Blackberry Cake with Lemon Glaze

author nameAuthor | Heidi Richter

This vegan blackberry cake is bursting with juicy blackberries. Topped with zingy lemon glaze, it's perfect for summer gatherings. This cake is made from a base of whole spelt flour, yet it is light and fluffy with a delicate nutty flavour. Whole wheat flour can be used instead of spelt flour in equal measure.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Resting time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine German

Servings 12 slices

Calories 447 kcal

Special Equipment

• 10-inch (25-cm) bundt pan or fluted tube pan
• pastry brush
• Measuring cups and spoons
• 3 Mixing bowls
• Wooden spoon
• Wire rack

Ingredients

For the Cake

• 2 tablespoons flax meal, (ground flaxseeds)
• 4 tablespoons water
• ½ cup olive oil
• 1 cup cane sugar
• 2½ cups whole spelt flour, or whole wheat flour
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 1½ cups almond milk
• 2 teaspoons lemon zest
• 2 teaspoons vanilla
• 1 teaspoon apple cider vinegar
• 2 cups fresh blackberries (rinsed and patted dry), plus extra for garnish

For the Lemon Glaze

• 1½ cups powdered sugar, sifted
• 3-4 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions

 

For the Cake

• Preheat the oven to 375ºF (190ºC). Grease a 10-inch (25-cm) bundt pan or fluted tube pan generously with olive oil and set aside.
• In a large bowl, combine the flax meal and water and let sit for 5 minutes.
• Add the olive oil and sugar into the flax meal mixture and mix until combined. Set aside.
• In another bowl, sift together the spelt flour, baking soda, baking powder, and salt.
• In a small bowl, mix together the almond milk, lemon zest, vanilla, and apple cider vinegar.
• Alternatively add the flour mixture and almond milk mixture to the flax meal, mixing well between each addition until everything is combined. Add in the blackberries and gently fold into the cake batter until evenly distributed.
• Spoon the cake batter into the prepared pan and bake in the pre-heated oven for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
• Remove the cake from the oven and cool, in the pan, on a wire rack for 15-20 minutes.
• Gently run a thin spatula or knife around the edge of the cake (including the centre tube).
• Place the cooling rack on top of the pan and flip the cake over while firmly holding the rack in place. Be sure to use oven mitts if the pan isn't cool enough to handle. Once you feel the cake drop, gently lift off the pan.
• Cool the cake completely, about 3 to 4 hours, then gently transfer it to a serving plate.

For the Lemon Glaze

• In a medium bowl, stir together the glaze ingredients and mix well to ensure there are no lumps.
• Start with 2 tablespoons of lemon juice and if the glaze seems too thick, add the remaining juice by the teaspoon.
• Drizzle the lemon glaze over the top of the cooled blackberry spelt cake, garnish with fresh blackberries (optional), and serve.

Notes

This recipe works best in a fairly open Bundt pan without tight crevices or intricate designs. The cake will last covered for up to 3-4 days in the fridge.

Nutrition

Calories: 447kcalCarbohydrates: 75gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 284mgPotassium: 92mgFiber: 9gSugar: 35gVitamin A: 55IUVitamin C: 8mgCalcium: 67mgIron: 3mg

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

Keywords | blackberry bundt cake, Vegan blackberry cake

Disclaimer

all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.