Vegan Berry Baby Bundt Cakes
A deliciously quick and easy recipe for fruity 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.
Nutrition Facts
Vegan Berry Baby Bundt Cakes
Amount per Serving
Calories
193
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
14
mg
5
%
Sodium
189
mg
8
%
Potassium
83
mg
2
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
15
g
17
%
Protein
3
g
6
%
Vitamin A
245
IU
5
%
Vitamin C
5
mg
6
%
Calcium
88
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.