Gluten & Dairy Free Blueberry & Vanilla Bundt Cake
Recipe by Sarah Sibley

Recipe by Sarah Sibley

Gluten & Dairy Free Blueberry & Vanilla Bundt Cake

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It’s hard to believe that this delicious Blueberry & Vanilla Bundt Cake is both gluten free and dairy free, but it is! It’s moist, fruity and soooooo tasty!

Gluten & Dairy Free Blueberry & Vanilla Bundt Cake

Gluten & Dairy Free Blueberry & Vanilla Bundt Cake Recipe

Cook Time: 50 minutes
Author: Sarah Sibley

Ingredients

For the Cake

  • 125 g Dairy Free Spread I use Vitalite
  • 1 tsp Vanilla Extract
  • 225 g Caster Sugar
  • 100 ml Vegetable Oil
  • 4 x Eggs
  • 225 g Gluten Free Self-Raising Flour Blend I use Doves Farm
  • 1 tsp Gluten Free Baking Powder
  • 150 g Blueberries
  • A Few Drops of Violet / Purple Gel Food Colour I use Sugarflair Grape/Violet

For the Icing

  • 150 g Icing Sugar
  • 2 tbsp 30ml Water
  • ½ tsp Vanilla Extract

Instructions

  • Thoroughly grease a bundt cake tin with dairy free spread using a pastry brush to get into all of the nooks & crannies & pre-heat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Place the blueberries into a food processor / blender for a few seconds until they become a think liquid with small lumps (not completely smooth) and then put to one side.
  • Place the dairy free spread & vanilla in a large mixing bowl and mix together.
  • Add the caster sugar and cream together.
  • Then add the oil and beat together until lump free and smooth.
  • Add the eggs & beat together again.
  • Add the flour & baking powder & mix until combined.
  • Add the liquidised blueberries and mix thoroughly.
  • Finally add a few drops of purple colouring and again mix thoroughly.
  • Transfer the batter into the tin & bake for 45-50mins, or until a skewer comes out clean.
  • Remove from the tin and place on a wire rack to cool and make the icing.
  • Place the icing sugar, water & vanilla in a jug and mix thoroughly until smooth and lump free, then add some of the purple colouring and mix again until no white is left.
  • When the cake is almost completely cool, place a plate underneath the cooling rack to catch any drips and careful pour the icing over the top of the cake so that it runs down the sides.
  • When the jug is empty you can keep scooping up the drips from the plate and re-using them until the cake is almost completely covered.
  • Serve and enjoy!
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!

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