Luscious Vegan Berry Lime Bundt Cake: A Moist & Zesty Plant-Based Delight

Indulge in the vibrant flavors of summer with this exquisite vegan berry lime bundt cake. This delightful plant-based dessert is renowned for its incredibly soft, moist crumb, complemented by a tangy, refreshing lime drizzle and abundant bursts of fresh or frozen mixed berries. It’s a true celebration of fruit and citrus, perfect for any occasion.

Whether you’re basking in the glory of peak summer berries or craving a taste of sunshine during colder months, this versatile recipe allows you to enjoy its fruity goodness all year round. Simply adapt by using either luscious fresh berries at their prime or convenient frozen varieties, ensuring a delicious outcome every time.

This berry lime bundt cake offers a harmonious blend of textures and tastes: a tender, airy cake base infused with delicate lime notes, punctuated by the juicy, slightly tart explosions of mixed berries in every bite. It’s a remarkably adaptable treat that transitions seamlessly from a delightful mid-morning pick-me-up alongside your favorite cup of tea to an elegant dessert, especially when served warm with a scoop of creamy vegan vanilla ice cream.

The distinctive lime drizzle isn’t just for aesthetics; it plays a crucial role in enhancing the cake’s already tender texture, ensuring it remains wonderfully moist for days. Beyond its moisturizing qualities, the drizzle infuses each slice with an irresistible zingy flavor that beautifully accentuates the natural sweetness and tang of the fresh fruits, creating a truly unforgettable taste experience.

Proudly presented as an updated and fully veganized rendition of a cherished old recipe, this plant-based berry lime bundt cake truly stands on its own. We believe it not only rivals but perhaps even surpasses the deliciousness of the original, proving that cruelty-free baking can be just as, if not more, satisfying and flavorful.

Why You’ll Adore This Vegan Berry Lime Bundt Cake

There are countless reasons why this vegan berry lime bundt cake will become your new go-to recipe. Firstly, its remarkable texture—soft, airy, and deeply moist—defies expectations for a plant-based cake. The combination of vegan yogurt and oil ensures a tender crumb that melts in your mouth, while the lime drizzle adds an extra layer of moisture and an undeniable citrusy punch.

The flavor profile is a delightful dance of sweet, tangy, and zesty notes. The bright, refreshing lime perfectly balances the inherent sweetness of the cake and the tartness of the mixed berries. Each slice offers a burst of fruity goodness, making it an incredibly refreshing dessert, especially during warmer months. It’s sophisticated enough for special occasions yet simple enough for a casual weekend treat.

Furthermore, this recipe embraces the versatility of seasonal produce. While fresh summer berries are undeniably exquisite, the cake tastes just as fantastic with frozen berries, allowing you to enjoy this vibrant dessert any time of the year. It’s also surprisingly straightforward to make, even for those new to vegan baking, with clear steps that guide you to a perfect result every time. Enjoy the guilt-free pleasure of a delicious cake that’s kind to both your palate and the planet.

Key Ingredients for the Perfect Vegan Bundt Cake

Crafting a truly exceptional vegan bundt cake hinges on understanding the role of each ingredient. Here’s a detailed look at what makes this Berry Lime Bundt Cake so special:

• Berries: The star of the show! You have the flexibility to use either fresh or frozen berries. For this recipe, a delightful mix of frozen blackberries, raspberries, cherries, blueberries, and blackcurrants was chosen, offering a complex fruity flavour. Feel free to experiment with your favourite berry varieties or whatever is in season. When using frozen berries, there’s no need to thaw them beforehand; simply toss them in flour as instructed to prevent them from sinking to the bottom of the cake during baking.
• Limes: Crucial for that signature zing! You’ll need approximately 3-4 fresh limes. The finely grated zest infuses the cake batter with aromatic citrus notes, while the juice is reserved for creating the luscious, tangy drizzle. If limes are unavailable or you prefer a different citrus profile, lemons make an excellent substitute, offering a similar brightness. Always opt for fresh limes over bottled juice for superior flavour.
• Plain Flour and Cornflour (Cornstarch): This combination is key to achieving the cake’s wonderfully soft and tender crumb. Regular plain (all-purpose) flour forms the structure, while the addition of a small amount of cornflour helps to lighten the texture and prevent the cake from becoming too dense. If you don’t have cornflour, you can substitute it with an equal weight of plain flour, but for the best results, we highly recommend including it.
• Baking Powder and Bicarbonate of Soda (Baking Soda): Both leavening agents are indispensable for ensuring a light, airy texture and a good rise in this vegan cake. Baking powder provides initial lift, while bicarbonate of soda reacts with the acidic components in the recipe (like lime zest/juice and vegan yogurt) to create additional carbon dioxide bubbles, contributing significantly to the cake’s overall fluffiness and tender crumb.
• Vegan Yogurt: A powerhouse ingredient in vegan baking! Unsweetened, plain vegan yogurt—soy or coconut varieties are highly recommended—contributes immensely to the cake’s moistness and adds a subtle tang that complements the lime and berries beautifully. It also acts as a binder and helps activate the baking soda. Ensure it’s plain and unsweetened to control the overall sweetness of the cake.
• Non-Dairy Milk: Any unsweetened non-dairy milk will work, though soya milk is often preferred for its neutral flavour and excellent baking properties. Almond, oat, or rice milk are also viable options. Avoid tinned coconut milk as its high fat content and distinct flavour profile may alter the cake’s texture and taste.
• Olive Oil: While olive oil lends a lovely subtle fruitiness, any neutral-flavored oil such as sunflower, canola, or vegetable oil can be used. Oil is an excellent choice in vegan cakes as it provides exceptional moisture and helps create a tender crumb, often surpassing the results achieved with solid vegan butter in terms of keeping qualities.
• Sugar: Light brown soft sugar is recommended for its subtle molasses notes and moistening properties, which add depth to the cake’s flavour. However, caster sugar or granulated sugar can be used interchangeably if that’s what you have on hand, yielding equally delicious results.
• Vanilla Extract: Never underestimate the power of good vanilla! Use a high-quality vanilla extract for the best flavour. Vanilla bean paste is an even more luxurious option, offering visible vanilla flecks and a more intense aroma. Avoid vanilla essence, which often contains artificial flavourings and lacks the depth of real vanilla.

Step-by-Step Guide: Crafting Your Berry Lime Bundt Cake

(Full measurements and comprehensive instructions can be found in the detailed recipe card at the bottom of this page)

Creating this delicious vegan berry lime bundt cake is a straightforward and rewarding process. Follow these simple steps to ensure a perfectly baked, moist, and flavorful dessert:

1. Prepare Your Ingredients and Equipment: Before you begin, ensure all your ingredients are at room temperature, as this helps them combine more smoothly for a consistent batter. Preheat your oven and, most importantly, thoroughly grease your bundt tin. Bundt cakes are notorious for sticking, so don’t skip this crucial step! A light coating of vegan butter or oil, followed by a dusting of flour, is usually best.
2. Combine the Dry Ingredients: In a large mixing bowl, whisk together all the dry components: the plain flour, cornflour, light brown soft sugar, baking powder, bicarbonate of soda, and a pinch of salt. Whisking them thoroughly ensures that the leavening agents and flavorings are evenly distributed throughout the mixture, preventing dense spots or uneven rising.



3. Incorporate the Wet Ingredients: To the bowl of dry ingredients, add the unsweetened non-dairy milk, plain non-dairy yogurt, neutral oil, vibrant lime zest, and fragrant vanilla extract. Using a balloon whisk, gently stir until just combined. The key here is not to overmix; stop as soon as no dry lumps of flour remain. Overmixing can develop the gluten in the flour too much, leading to a tough, dense cake.
4. Prepare the Berries: In a separate small bowl, toss your mixed berries (fresh or frozen) with two tablespoons of the reserved flour. This light coating of flour is a simple yet effective trick to prevent the berries from sinking to the bottom of the bundt tin during baking, ensuring an even distribution of fruit throughout your cake.



5. Gently Fold in the Berries: Carefully add the flour-coated berries to the cake batter. Using a spatula, gently fold them in until they are just incorporated. Again, avoid overmixing to maintain the tender crumb of the cake. You want to distribute the berries without crushing them or overworking the batter.



6. Transfer to Bundt Tin and Bake: Pour the luscious batter into your meticulously greased 10-cup bundt tin. Use a spatula to spread it evenly and gently tap the tin a few times on your counter to release any trapped air bubbles. Bake for the recommended time (typically 50-60 minutes), or until a skewer inserted into the center (making sure to avoid a berry) comes out clean and the edges of the cake begin to pull away from the sides of the tin.





7. Prepare the Lime Drizzle: While the cake is cooling, prepare your tangy lime drizzle. In a small saucepan, gently heat the fresh lime juice and sugar over a medium heat. Stir continuously until the sugar has completely dissolved. Bring the mixture to a gentle simmer and let it cook for a couple of minutes until it slightly thickens into a syrup. Remove from heat and allow it to cool slightly.



8. Drizzle and Cool: Once the cake has cooled in the tin for about 40 minutes, carefully invert it onto a wire rack placed over a roasting tin (to catch any excess drizzle). Liberally pour the prepared lime drizzle over the warm cake, allowing it to soak into the pores and create that irresistible moistness and tangy flavour. Let the cake cool completely before slicing and serving to ensure the drizzle sets and the cake is firm enough to handle.

The Zesty Lime Drizzle: A Must-Have Finish

The lime drizzle isn’t merely an optional topping; it’s an integral component that elevates this vegan bundt cake from good to extraordinary. This simple yet potent syrup infuses the cake with an incredible boost of tart, fresh lime flavor, which harmonizes perfectly with the sweet and fruity notes of the berries. Beyond flavor, the drizzle penetrates the cake, adding an extra layer of moisture that keeps it delightfully tender for days. It creates a beautiful, glossy finish that makes the cake visually irresistible. Don’t skip this step – it truly completes the experience!

Expert Tips for Bundt Cake Success

Achieving a perfect bundt cake, especially a vegan one, requires a few key insights. Here are some expert tips to ensure your Berry Lime Bundt Cake turns out beautifully every time:

• Use a Digital Scale: This cannot be stressed enough for baking! Precision is paramount, and cups are notoriously inaccurate. Using metric measurements with a digital scale will provide far more consistent and reliable results, leading to a superior cake texture and preventing common baking mishaps. It’s also often cleaner and quicker than measuring with cups.
• Properly Grease Your Bundt Tin: Bundt tins, with their intricate designs, can be tricky. Don’t just spray lightly; use a generous amount of vegan shortening or solid coconut oil, thoroughly coating every nook and cranny. For extra insurance, dust the greased tin with a tablespoon of flour, tapping out the excess. This creates a non-stick barrier that helps the cake release cleanly.
• Avoid Over-Beating: Once the wet ingredients are added to the dry, mix just until no dry streaks of flour remain. Overmixing develops gluten, which can lead to a tough, rubbery cake. A balloon whisk or spatula is ideal for this gentle stirring process.
• Prevent Berries from Sinking: Tossing your berries with a couple of tablespoons of flour before folding them into the batter is a simple trick that creates a slight barrier, preventing them from sinking to the bottom of the cake during baking. This ensures an even distribution of fruity goodness throughout.
• Don’t Rush the Cooling Process: After baking, let the cake cool in the bundt tin on a wire rack for at least 15-20 minutes (or as specified in the recipe card) before attempting to invert it. This allows the cake to firm up slightly, making it less likely to break when turned out. Then, cool completely on the rack before serving, especially if adding a glaze, to prevent it from melting off.
• Room Temperature Ingredients: Ensure all your wet ingredients (vegan milk, yogurt, oil) are at room temperature. This helps them emulsify properly with the other ingredients, creating a smooth, cohesive batter and a more consistent bake.
• Test for Doneness: Use a wooden skewer or toothpick to test the cake’s doneness. Insert it into the thickest part of the cake, avoiding any berries. If it comes out clean or with a few moist crumbs attached, your cake is ready.
• The Power of Zest: When zesting your limes, use a fine grater or microplane and only remove the green outer layer. The white pith underneath can be bitter, so avoid it. Zest directly into your dry ingredients to capture all the aromatic oils.

Frequently Asked Questions (FAQ)

Explore More Vegan Fruit Desserts

If you love the fruity goodness of this berry lime bundt cake, you’ll be thrilled to discover more delightful plant-based fruit desserts from our collection. Each recipe is crafted to bring out the best in seasonal and everyday fruits, ensuring a sweet, satisfying, and completely vegan treat.

• Blueberry crumb cake
• Vegan cherry loaf cake
• Chocolate, pear and hazelnut cake
• Vegan cherry almond cake
• Vegan pineapple upside-down cake
• Vegan apple cake
• Lemon blueberry polenta cake
• Vegan mango bundt cake
• Raspberry, white chocolate and almond sheet cake

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