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Dairy-free egg-free lemon blueberry Bundt cake with lemon glaze

Dairy-Free Egg-Free Lemon Blueberry Bundt Cake

Easy dairy-free, egg-free lemon blueberry Bundt cake from a box mix, with chia eggs, coconut milk, and a lemon glaze.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling 1 hour
Total Time 2 hours
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

Chia eggs (make first)
  • 3 Tbsp chia seeds (whole or ground)
  • 9 Tbsp water
For the cake
  • 1 box Duncan Hines Lemon Supreme cake mix
  • 1 cup full-fat coconut milk (canned is best, shake well; oat milk works too but is less rich)
  • 3 chia eggs (above)
  • ½ cup + 1 Tbsp vegetable oil
  • 1 cup fresh or frozen blueberries
For the dairy-free lemon glaze
  • 1 cup powdered sugar
  • 2–3 Tbsp fresh lemon juice (start with 2)
  • 1 Tbsp melted vegan butter or coconut oil (optional)
  • Optional: lemon zest

Method
 

  1. Make the chia eggs: Stir the chia seeds and water together and let sit 5–10 minutes until gelled, stirring once or twice.
  2. Preheat the oven to 350°F. Generously grease and flour a Bundt pan (or use baking spray).
  3. 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.
  4. Add blueberries: Pour the batter into the pan and sprinkle the blueberries evenly over the top. They sink in as it bakes.
  5. 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.
  6. Cool in the pan on a rack for 15 minutes, then carefully invert onto the rack and cool completely.
  7. 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

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.
  • 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.