Perfect timing with spring springing, this rosemary scented blackberry lemon bundt cake is the way to usher in spring with a great big welcome!
Blackberries are in season so I stocked up on lots of pints! They are my favorite fruit, I can literally eat an entire pint in one sitting!
But rather than eat them all I decided to bake some of them into a light and refreshing bundt cake packed with so many delicate flavors!
My rosemary plant is also in bloom so why not add a bit to this beautiful bundt cake with a zest of lemon to tie it all together.
The combination of these flavors are perfectly on point and I hope you will dare to be different and grab some fresh rosemary just to prove that this herb is not just for dinner!
Sour cream (vegan of course) will add richness while keeping this cake super moist and the tender crumb of this cake is to die for!
I made this recipe into cupcakes last week so you can be versatile with it if you don’t have the bundt pan or just want to make cupcakes!
- 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
- Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
- Cream the vegan butter with the sugar until light and fluffy approximately 3-5minutes
- Sift the flour with the baking soda, powder and salt and set 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 well.
- Add the vanilla extract, lemon zest and minced rosemary and mix well
- Add the sifted flour mixture all at once and mix just until combined
- Add the vegan sour cream and mix well
- 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.
- Cool until you can touch the pan without burning your fingers then unmold onto a cooling rack to cool completely.
- 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)
- Glaze the cooled cake and then serve!
For longer storage refrigerate for up to 1 week or freeze wrapped well for up to 1 month
I just made this cake– Thanks for the recipe! I’ve baked vegan quite a bit and much of it is really delicious. However, sometimes cakes turn out a bit dense. I appreciate that this cake is on the lighter end with a soft crumb. The flavor combination is very nice. When I make it again though, I might add more blackberries and a bit less rosemary. Thanks again!
Awesome! thanks for the feedback! I actually thought it could use a bit MORE rosemary! 😉
Hi Gretchen,
I’m wanting to make two dozen vegan lemon blueberry cupcakes. Could this recipe work if I just omit the rosemary and use fresh blueberries in place of the blackberries? Or do you have a different recipe that would be better suited?
Also, I have my chickpeas soaking tonight to make your Aquafaba swiss buttercream to go with on the cupcakes. Yum! 🙂 Can that be altered with add-ins like your traditional swiss merigune recipe to make various flavors? I want to make the Aquafaba version lemon flavored but usually I’d mix in lemon curd but my lemon curd uses eggs. Can I just mix in lemon juice and zest? If so how much? or would that make the Aquafaba buttercream too wet and runny?
Sorry for the long multi part question! Any help is greatly appreciated!
Thanks!!
yes you are exactly correct this will be a great recipe
yes to addins like the regular swiss but same rules apply, anything you add will make it softer CLICK HERE FOR MORE
I would definitely just stick to Pure lemon extract and lemon zest
Hi Gretchen! Love you and your amazing recipes. I appreciate being able to share delicious and compassionate treats with everyone.
Made this yesterday! Used 1/2 all purpose and 1/2 pastry flour. didn’t had flax, so I used Bob’s egg replacer. I also subbed 2 tablespoons lemon juice for 2 of the water. Got some good foaming with the egg replacer. D’oh! Bob’s has baking soda. Omitted the rosemary, will try next time. Used blueberries. Frosted with your butter cream, flavored with lemon extract. It’s amazing. Was wondering if vegan yogurt would work as well as the sour cream. And, I have some plant based egg, how would I use it here?
Thanks again for your generous sharing of knowledge and experience. You are truly a gem! We are changing minds with deliciousness. =)
Blessings, Karryn
P.S. I made your brownies in a mini muffin tin for a party at my husbands work. I used King Arthur’s one to one GF “flour”, frosted some with your cookie butter butter cream, and some just vanilla with sprinkles, Was a huge hit! I’m not usually GF, but 4 peeps in his office are.
WOW thanks! SO much info here in your comment! Sounds like you are a GREAT GF baker, I am definitely not! LOL But I am glad to know it works with my recipes! YAY!
Yes to the yogurt would work fine as a sub. The plant based egg can be used in place of Bob’s Red Mill (or any recipe calling for a dry proprietary blend egg replacer)
Hi there, I don’t think I’ve ever seen vegan sour cream in the UK. What can I use instead please?
How about yogurt?