Happy Whit Monday! I hope you enjoy the long weekend. So far the weather hasn’t been that good but today the sun is shining again and I can test my new balcony chair. Yesterday we celebrated my mum’s birthday and had a delicious cheesecake. But today I have a recipe for this vegan blueberry-yoghurt bundt cake for you.
It is very moist and easily made. I am always a bit nervous about bundt cakes when I take them out of the mould and whether half of it gets stuck. This has happened to me several times before. Especially with moist cakes. But this time everything worked out fine. You just have to grease the mould and let the cake cool down before you overturn it. I used the yoghurt from The Coconut Collaborative again (advertising), but you can use any other yoghurt. It doesn’t have to be blueberry yoghurt either. Vanilla would be fine too, I’m sure.