Bilberry coconut bundt cake (vegan)

Vanilla berry delight for those who still don’t believe that vegan bake can be truly delish:) It is moist and fluffy and goes well with a berry sauce. Any fruit or berries can be added to the batter. Summer is fruit-and-vegetable-abundant time so it’s perfect for cooking vegan everything:) Enjoy!:)


1/2 cup vegetable oil
300 ml coconut milk
1 cup granulated sugar
2 tsp vanilla extract
pinch of salt
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp lime (lemon) juice
1 1/2 cup bilberries (fresh/thawed)
1 1/2 cup shredded unsweetened coconut
1 tsp corn starch
3 tsp freshly squeezed lime (lemon) juice
4 tbsp powdered sugar


Preheat the oven to 180C/350F. Grease with oil and flour a bundt pan.

In a large bowl, combine the vegetable oil, coconut milk, sugar, salt and vanilla extract. Gradually sift in the flour, baking powder and baking soda mixed with lime juice. Mix well until the flour is just incorporated. Add corn starch to the bilberries and mix gently. Fold in coconut flakes and bilberries. Pour batter into the bundt pan and bake 40-50 minutes or until a toothpick comes out clean (make sure there’s no cake goo stuck to it). Allow the bundt to cool for 10 minutes before turning onto a cooling rack.

For the icing: combine lime (lemon) juice and powdered sugar. Drizzle on the cooled cake. Slice and serve!

Bon Appétit!DSC02442_logo2DSC02484_logo2DSC02506_logo2DSC02728_logo2DSC02619_logo2DSC02711_logo2


2 Comments Add yours

  1. chefkreso says:

    The combo of such delicious flavours makes this cake so tasty!


    1. Mayasbeehive says:

      I didn’t expect myself that it can be so good without eggs or butter:) just testing out!


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