This delicious moist vegan yogurt bundt cake, with juicy pieces of fruit and a light sweet crumb, came about as an experiment. I was trying to move my son away from soy yogurts, as I suspected they were upsetting his stomach, so handsome hubby bought lots of almond breeze fruits of the forest yogurts.
My son didn’t like them (baffling, I know), and we had A LOT of them. So I decided to throw together a quick cake with them, as I used to love baking with yogurt. Yogurt makes everything extra soft. So I tossed a few ingredients together, and had enough for two cakes (one in a bundt pan one in a loaf pan), gave half to the kids for snacks and brought the rest to work.
The cake was a bit of a hit so I figured I’d write it down, test it a bit more, and put it up on the blog. The crumb is perfect and very moist, so I found it was a little too delicate for a loaf pan, and better suited to a bundt one. As an added bonus you could add a pretty glaze and a small vase of flowers in the middle for a beautiful easy centerpiece.
How to make vegan yogurt bundt cake
This a super simple bundt vegan cake. Just mix together all the dry ingredients except for the fruits of the forest (they’re too delicate and will be berry mush by the time the cake is finished otherwise). Are frozen fruits of the forest wet or dry ingredients technically? Not a clue, but don’t mix them in yet!
Then mix the wet ingredients in another bowl and combine well (but don’t overmix) with the dry. Carefully fold in the berries, trying not to crush them (this is also why they should be frozen solid and not defrosted or fresh). In the picture above I mixed them in with the dry ingredients and although it was really nice, there were no whole berries to be found in the cake, which is what I was looking for.
Whisk the chickpea flour with about five tablespoons of water, enough to make a smooth thick paste, and add to the wet/dry mixture. The chickpea flour is my binder of choice for this delicate cake, if you don’t have any on hand you could try substituting with five tablespoons of aquafaba whipped until foamy, or two flax eggs.
As I mentioned, I used almond breeze fruits of the forest yogurt, but you can use any non-dairy fruit yogurt that strikes your fancy. If you’re using a 20cm silicone bundt pan, they you can get away with just lightly greasing it with margarine. However, if you’re using a metal pan, then I would suggest brushing it with melted margarine, cooling it until the margarine solidifies, and then dusting it with a little flour, to try and avoid sticking.
Bake the cake for 1 hour in a preheated 190C (170C fan) oven, and let cool for ten minutes before carefully removing it to a wire rack to finish cooling. If you’ve used a silicone bundt pan then you could probably get away with leaving it to cool completely in the pan, but with a metal one it’s best to gently loosen the sides with a knife, tap the top, invert on a rack and slowly remove the pan.
How to decorate fruit of the forest yogurt bundt cake
Bundt cakes are really easy and fun to decorate. As I mentioned before, you could add a small vase of flowers to the middle hole, or a pile of fresh fruit. This cake is really moist so it’s still absolutely delicious if you eat it plain, but for an extra wow factor you could consider glazing it.
I used a really simple glaze, where I pureed about 100 grams of some remaining frozen fruit, added two tablespoons of lemon juice, and powdered sugar to make a thick glaze. Your glaze will need to be thick, and the bundt cake cold before you glaze it, to stop it sinking in. Likewise, you’ll need to keep it in the fridge after glazing and I recommend glazing it just 30-60 minutes before serving.
You can also add in a playful flower or two on top of the cake. If you do make this cake, let me know how it turned out in the comments, or take a photo and tag me in it on Instagram, @the_fiery_vegetarian . You might also want to check out some of my more recent recipes:
- Easy vegan Dal Makhani
- Irish Barmbrack with Whiskey
- Roasted Pear, Pepper & Tomato Soup
- Easy Soft Salted Chocolate Flapjacks
- Quick Herbed Tomato Bread
- 1 cup white flour
- 1/2 cup brown flour
- 1/2 cup white sugar
- 2 tbsp cornflour
- 1 tsp baking powder
- 1/2 tsp of baking soda
- Pinch of salt
- ½ cup flavourless oil (canola or corn)
- 375ml fruit of the forest dairy-free yogurt
- ½ tsp vanilla extract
- Juice ½ lemon (about two tablespoons)
- 150g bag frozen mixed berries
- 3tbsp chickpea flour (garbanzo/gram flour)
- Preheat the oven to 190C (170C fan)Mix all the dry ingredients in one bowl.
- Mix the wet ingredients in another bowl and combine the wet and dry ingredients until well-distributed (don’t overmix, you’ll toughen the cake).
- Fold in the frozen berries (be gentle with them and do NOT defrost them).
- Mix the chickpea flour with about 5 tbsp of water until it’s a thick paste with no lumps.
- Add the chickpea flour to the mixture in the bowl.
- Pour the mixture into a well-greased and floured 20cm bundt pan (unless you’re using a silicone one as I do, in which case just greasing it is fine).
- Bake for one hour on a shelf just under the middle shelf of the oven.
- Leave to cool for ten minutes and gently remove to finish cooling on a wire rack.
If you’d like to glaze the bundt cake, I recommend a glaze made from pureed fruits of the forest, lemon juice, and icing sugar. You can also switch up the yogurt flavor and berries/fruit, as long as quantities are kept the same.
Serving Size1 slice
Amount Per Serving Calories 217 Total Fat 10g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 9g Cholesterol 1mg Sodium 128mg Carbohydrates 30g Fiber 2g Sugar 15g Protein 3g