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A birdseye picture of a gooseberry bundt cake

Gooseberry Cake

This gooseberry bundt cake is easy to make and loaded with fresh gooseberries. It is topped with a delicious strawberry lemon glaze.
Prep Time 10 mins
Cook Time 1 hr
Course Dessert
Cuisine German, vegan
Servings 16 pieces
Calories 279 kcal


  • 180 ml vegetable oil (¾ cup)
  • 200 g sugar (1 cup)
  • 120 g plain soy yoghurt (½ cup)
  • 240 ml plain soy milk (1 cup)
  • seeds from one vanilla bean
  • 400 g all-purpose flour (3 ⅓ cups)
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 200 g gooseberries

For the strawberry glaze

  • 100 g powdered sugar
  • 30 g freeze-dried strawberries
  • 2-3 tbsp lemon juice


  • Grease a 23-cm (9-inch) bundt pan with coconut oil and dust it with all-purpose flour. Set aside.
  • Preheat oven to 180°C (350°F).
  • Add oil, sugar, and vanilla to a large bowl and, with a hand-held mixer, beat well for 1 minute.
  • Add soy yoghurt and beat again until everything is combined.
  • Sift in flour, baking powder, baking soda, and salt.
  • Pour milk on top and beat until the batter is smooth.
  • Bake for 60 to 65 minutes until the cake is done. Stick a toothpick into the centre and if it comes out clean the cake is done.
  • Let cool for 15 minutes.
  • Use a small knife (preferably a very flexible plastic knife) to loosen the edges, especially around the tube in the centre.
  • Turn the pan around and let the cake slide on a cookie rack to cool completely.

To make the strawberry glaze

  • To make the glaze, place powdered sugar and strawberries in a high speed blender.
  • Blend together until the strawberries have completely mixed with the sugar.
  • Transfer to a bowl and add lemon juice by the teaspoon until it has reached a smooth and pourable consistency.
  • Pour over the completely cooled cake.
Keyword berries, easy, summer dessert