"Sweetness overload with this vegan coconut yogurt bundt cake and its blueberries icing. Just because we all need and deserve some sweetness lately. Enjoy :)"
Coconut and Blueberry Yogurt Bundt Cake
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 cups coconut yogurt
- 1 1/2 cup oil
- 1 tablespoon lemon juice
- 3 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 2 handfuls frozen or fresh blueberries
- 1 tablespoon sugar
Method
Step 1
Preheat oven to 350°F. Spray a bundt pan with nonstick spray.
Step 2
In a large bowl, combine the yogurt, oil and lemon juice together.
Step 3
In a medium sized bowl, whisk together the flour, sugar and baking powder. Gently fold the dry ingredients into the wet ingredients.
Step 4
Pour the dough into your bundt mold and bake until light golden brown, or 30-40 minutes. Let cool completely inside of the bundt pan. Once it has cooled, turn the cake out onto a racked sheet tray.
Step 5
In a large skillet, heat the fresh or frozen blueberries with one tablespoon of sugar on medium high heat until it's reduced by half, about 10 minutes. Add it on top of your bundt cake and serve.