Easy and Quick Vegan Berry Bundt Cakes
These is my recipe for easy and quick vegan mini berry Bundt cakes, made with store cupboard ingredients.
Imagine a simple vanilla scented sponge, studded with fresh raspberries and blueberries. Doesn’t that sound delicious? Now imagine that as a “two minute to whip up” batch of cakes. Sounds irresistible!
Table of Contents
What are Bundt Cakes?
Bundt cakes are not a specific cake or recipe, but instead refers to the tin that it is baked in. A Bundt tin is a round tin with a central pillar, giving you a distinctive hole in the middle of the cake. The tins come in many intricate patterns.
The word “Bundt” was trademarked by Nordicware (who produce some of the most beautiful cakeware), but this trademark is strictly limited to a cake tin. Therefore, you can happily call your bakes Bundt.
The exact etymology of the word “bundt” is not known for sure; however, it could come from the word bund, meaning a bundle of wheat, or it could also refer to bunch, the shaping pattern on the edge of the pan. In parts of Germany, they also refer to Kugelhopf cake as Bundkuchen, combining the words bund and cake. Either way, the word first appeared in print at the turn of last century.
My mini or baby bundts are a simple vanilla batter, studded with jewel-like berries, blueberries and raspberries, staining them in the most beautiful way. I left mine un-iced as they are quite sweet, but feel free to add a simple water icing if you want to make them look a little more posh!
If you don’t have mini Bundt tins, you can just as easily use a lined muffin tin. And if you enjoyed making these Bundt cakes, try my fabulously easy vegan chocolate Bundt cake recipe!
Ingredients
- Plain flour or use all purpose flour.
- Baking Powder. Ensure your baking powder (or baking soda) is fresh by dropping a quarter teaspoon of it into some hot water. It should start fizzing. If not, discard and use some fresh.
- Vegan Butter, melted. This adds a rich flavour to the cakes. You could use unflavored vegetable oil instead, or melted coconut oil.
- Soy milk. Or use your favourite dairy free milk. You could also use almond milk, cashew milk or oat milk.
- Vanilla Extract
- Sugar. I use a mixture of white and brown sugar. The brown sugar adds flavor, and the white sugar adds sweetness and texture. You could use all white granulated sugar if you prefer.
- Berries! I used a mixture of raspberries and blueberries but you could use all of one instead. I also used fresh raspberries but frozen blueberries. You could use all fresh or all frozen.
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
Method
The easiest cakes in the world to make!
- Sieve your dry ingredients into a large mixing bowl.
- In a jug or small mixing bowl, whisk together the melted and cooled vegan butter, the milk and vanilla extract.
- Add this to the dry mixture and stir until just mixed, no more!
- Now fold in the sugars and fruit until just combined.
- Using a quarter cup measure, half-fill your bundt holes with the batter.
- Bake at 180c for 30 minutes.
- Leave to cool completely in the tins before turning out.
Try my other delicious vegan baking recipes
- Easy Lamingtons
- Lemon Poppy Seed Muffins
- Lemon Drizzle Loaf Cake
- Easy Spiced Pumpkin Squares
- Chocolate Chip Pumpkin Muffins
- A Classic Pumpkin Pie
- Overnight Cinnamon Rolls
- Old-Fashioned Rock Cakes
- Retro Vegan School Cake (Sprinkles Cake)
Vegan Berry Baby Bundt Cakes
Equipment
- 1 12 hole Bundt or Muffin tin greased and floured if bundt tin, or lined with paper cases if muffin
Ingredients
- 2 cups Plain Flour
- 2½ tsp Baking Powder
- ¼ tsp Sea Salt
- ⅓ cup Butter - vegan, melted, cooled
- 1 tsp Vanilla Extract
- 1 cup Soy Milk - or dairy-free milk of your choice
- ½ cup White Sugar
- ¼ cup Brown Sugar - soft
- 1 cup Blueberries - fresh or frozen
- 1 cup Raspberries - fresh or frozen
Instructions
- Preheat oven to 180c
- In a mixing bowl, sieve flour, baking powder and salt
- In a jug, add the milk and vanilla extract to the cooled melted butter and whisk to mix
- Pour over the flour and stir until just mixed
- Add the sugars and berries and fold in, again until just mixed. Do not beat.
- Using a quarter cup measure, half fill your bundt or muffin cases.
- Bake for half an hour
- Leave to cool completely in the bundt tin before turning out. If in muffin cases, remove any time and leave to cool on a rack.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
