This dairy-free, egg-free lemon blueberry Bundt cake starts with a box of Duncan Hines Lemon Supreme, and nobody at the table will ever guess. Chia eggs stand in for the eggs, canned coconut milk makes it rich and moist, and a simple lemon glaze finishes it off. It’s my kind of baking: a little shortcut, a lot of smiles.
Allergens: Contains: wheat (cake mix), coconut (coconut milk). Free of: eggs, dairy, peanuts and tree nuts in the added ingredients (confirm the Duncan Hines mix label).
Allergen info: No eggs, dairy, peanuts, or tree nuts are added. Please check the Duncan Hines cake mix label for milk, egg, and shared-facility warnings, since box mixes change. If you use vegan butter in the glaze, check it for nuts and soy. The FDA no longer lists coconut as a tree nut, but if coconut is a concern in your family, ask your allergist (oat milk works too). Contains wheat.
Why You’ll Love This Cake
- Box-mix easy with a from-scratch taste
- Egg-free and dairy-free swaps that keep it moist
- Bright lemon and juicy blueberries in every slice
- Pretty enough for company, easy enough for a Tuesday
How Chia Eggs Replace Eggs in Cake Mix
One chia egg is 1 tablespoon chia seeds plus 3 tablespoons water, left to gel for 5 to 10 minutes. This cake uses three. If you’re curious about other options, see my egg substitutes guide.
What You’ll Need
- A Bundt pan (greased and floured well, or baking spray)
- A hand or stand mixer
- A wire cooling rack
Dairy-Free Egg-Free Lemon Blueberry Bundt Cake
Ingredients
Method
- Make the chia eggs: Stir the chia seeds and water together and let sit 5–10 minutes until gelled, stirring once or twice.
- Preheat the oven to 350°F. Generously grease and flour a Bundt pan (or use baking spray).
- Mix the batter: In a large bowl, combine the cake mix, coconut milk, chia eggs, and oil. Blend on low about 30 seconds, then beat on medium for 2 minutes.
- Add blueberries: Pour the batter into the pan and sprinkle the blueberries evenly over the top. They sink in as it bakes.
- Bake 33–36 minutes, until a toothpick in the center comes out clean. Start checking at 30 minutes; ovens vary, so go by the toothpick.
- Cool in the pan on a rack for 15 minutes, then carefully invert onto the rack and cool completely.
- Glaze: Whisk the powdered sugar, lemon juice, and melted vegan butter or coconut oil until smooth and pourable. Drizzle over the cooled cake and garnish with blueberries or zest.
Notes
- Coconut milk gives the richest, moistest texture.
- Keeps covered at room temperature 2 days or in the fridge up to 5 days.
- For a plain lemon Bundt, skip the blueberries.
Serve It With
A scoop of my oat milk ice cream, or swap the glaze for one of my frostings without butter.
Lemon Blueberry Bundt Cake FAQ
Can you make box cake mix without eggs?
Yes. This cake uses three chia eggs (3 tablespoons chia seeds plus 9 tablespoons water) in place of the eggs.
What can I use instead of milk in cake mix?
Canned full-fat coconut milk makes it richest. Oat milk works too.
Why do my blueberries sink?
Here that’s on purpose. Sprinkling them on top lets them sink in and spread through the cake as it bakes.
Is Duncan Hines Lemon Supreme dairy-free?
Check the current box. Ingredients and allergen warnings can change, so read the label every time.
How do I keep a Bundt cake from sticking?
Grease and flour every ridge well (or use baking spray with flour), and cool 15 minutes before inverting.
A quick note on photos: I’ve been perfecting these recipes for years, but I never published them because photographing everything takes so much time. As a busy working, homeschooling mom, I decided it was more important to get them out there to help other allergy families. So many of the photos here are AI-generated to show what the dish looks like, but the recipes themselves are real, made in my kitchen and tested on my family.
You Might Also Like
Helpful tip: Best Egg Substitute for Pancakes: Flax vs. Applesauce vs. Banana (and More)
Allergy note: I write these recipes with allergy families in mind, but every allergy is different. Always check labels on every product, every time, for allergens and cross-contamination (“may contain” or shared-facility) warnings, since formulations change. When in doubt, check with your allergist.
Leave a Reply