Rosemary Scented Blackberry Lemon Bundt Cake
For the glaze I used a confectioner's sugar and almond milk mixture (1 cup : 1 tablespoon) and added 2 Tablespoons of blackberry puree and 1 teaspoon of lemon extract
Serves: 1- 6 cup capacity Bundt Pan
  • All Purpose Flour 2 cups (250g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda ½ teaspoon
  • Fresh or frozen Blackberries 1½ cups
  • Vegan Butter 8 Tablespoons (113g)
  • Vegan Sugar 1 cup (210g)
  • Salt ½ teaspoon (3g)
  • Golden Flax Meal 2 tablespoons (16g)
  • Hot Water 6 tablespoons (90ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Lemon Zest 1 lemon approx 2 teaspoons
  • Vegan Sour Cream ½ cup
  • Fresh Rosemary 3 springs approximately 3 teaspoons finely chopped
  1. Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
  2. Cream the vegan butter with the sugar until light and fluffy approximately 3-5minutes
  3. Sift the flour with the baking soda, powder and salt and set aside.
  4. If your blackberries are gigantic like mine were, cut them in half
  5. Once the creamed mixture is ready, add the flax meal and mix well.
  6. Add the vanilla extract, lemon zest and minced rosemary and mix well
  7. Add the sifted flour mixture all at once and mix just until combined
  8. Add the vegan sour cream and mix well
  9. Fold in the blackberries and then pour the batter into a well greased 6- cup capacity bundt pan and bake in a preheated 375°F oven 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.
  10. Cool until you can touch the pan without burning your fingers then unmold onto a cooling rack to cool completely.
  11. Meanwhile prepare the sugar glaze by combining the confectioners sugar with the almond milk and optional blackberry puree and lemon extract (quantities listed above in the summary)
  12. Glaze the cooled cake and then serve!
Bundt cake can be stored at room temperature in an airtight container for up to 3 days.

For longer storage refrigerate for up to 1 week or freeze wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at