Naked sea buckthorn bundt cake recipe

Naked sea buckthorn bundt cake recipe

  • 4


  • Prep Time

    Prep Time 10'

  • Total Time

    Total Time 40′

  • No refined sugar

    No refined sugar

  • Vegan


  • 4


  • Prep Time

    Prep Time 10'

  • Total Time

    Total Time 40'

  • No refined sugar

    No refined sugar

  • Vegan



Empty in the middle

We always think of a bundt cake as being a doughnut of a cake. Baked in a tin which places a hole right smack in the centre, the bundt cake was born in central Europe. It’s one of these cakes that looks right at home on an elegant glass or wooden stand in a continental cafe.

In its home region, this cake is called a gugelhupf cake. Other than the distinctive shape, we’ve always liked a bundt as it isn’t terribly sweet as many other sponge cakes are. There isn’t a specific flavour family attributed to the bundt shape. However, we’ve noticed a bundt cake does tend to come in flavours like lemon and poppy seed. You often see these cakes enhanced with a very light drizzle of icing.  Sometimes they come dotted with fresh berries or dried herbs like lavender.

Plant-based versions of some dishes seem somehow unfaithful to the essence of the recipe, but updating a bundt cake for today isn’t much of a stretch. We haven’t included icing in this recipe, but coconut cream is a lovely alternative.


sea buckthorn juice

Comforting pumpkin

Pudding-wise, the rich, full flavour of pumpkin is often associated with pumpkin pie. We prefer the texture of pumpkin enjoyed this way – in a cushiony, satisfying, slightly creamy sponge. The colour is also accentuated beautifully, allowed more depth and resonance than in a pumpkin pie.

Pumpkins aren’t exactly feather-light, but when it’s cold out you don’t want feather-light anyway! We have used cane sugar in this yeast-free batter, but we’re already dreaming of experimenting with date paste. In the same vein, you could also add crushed walnuts, either on top as a garnish or within the batter. Moreover, switching around the flours to satisfy your palate and dietary needs is another natural way to make this recipe your own.

Further, homemade nut milk is the best way to ensure that no nasty additives get into your food, but if you’re in a rush store-bought will do.

The secret ingredient…

Erbology Pure Sea Buckthorn Juice! Not only does the juice work to bring out the colour, it is also true to the slightly tangy flavour of a traditional bundt. We’ve also sprinkled Erbology Organic Sea Buckthorn Dried Berries in the batter for both texture and taste. And for health…


Sea buckthorn

These small orange berries are attractive in all kinds of ways, but are exceptional because they contain omega-7s. These fatty acids are deeply healthful but also quite difficult to obtain via a plant-based diet. We are no fans of supplements. Consequently, we really recommend that you seek out some of your omega-7s through sea buckthorn pulp. It is one of the few reliable plant-based sources of omega-7s. This is to say, omega-7s are very helpful for your ever-important cardiovascular health and metabolism. Studies have supported their usefulness in these ways.(1)(2)

Further, among other things, sea buckthorn is also an excellent source for vitamin C, helpful for collagen formation. Certainly, collagen allows our cells to develop and plumps our skin.(3)(4)(5)

In conclusion, maybe this is one bundt cake that may not be too empty in the middle…


bundt cake recipes



  • ½ cup whole wheat flour (for a gluten-free version, substitute with ½ cup gluten-free flour mix)
  • ½ cup white flour (for a gluten-free version, substitute with ½ cup gluten-free flour mix)
  • 1 cup shredded pumpkin
  • ⅓ cup homemade plant-based milk (I used homemade almond milk)
  • 1 tbsp grape seed oil
  • ½ cup rapadura / cane sugar
  • ¼ cup Erbology Organic Sea Buckthorn Juice
  • 1 tbsp Erbology Organic Sea Buckthorn Dried Berries
  • ½ tsp cinnamon powder
  • Pinch of sea salt

Here's how you make it

  1. Preheat the oven to 180º C (350º F).
  2. In a large bow, mix all the dry ingredients.
  3. Add the wet ingredients and the pumpkin, mixing until the batter comes together.  
  4. Grease and flour the bundt pan and then pour in the mixture.
  5. Bake for 30 minutes and then let cool before decorating or serving. Eat and enjoy!

If you tried this recipe...

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  • (1) Zielińska, Aleksandra, and Izabela Nowak. “Abundance of Active Ingredients in Sea-Buckthorn Oil.” Lipids in Health and Disease, BioMed Central, 2017

    (2)“ Omega-7 An Overlooked Fatty Acid.”

    (3) “Office of Dietary Supplements (ODS).” NIH Office of Dietary Supplements, U.S. Department of Health and Human Services

    (4) Chambial, Shailja, et al. “Vitamin C in Disease Prevention and Cure: An Overview.” Indian Journal of Clinical Biochemistry, Springer India, 2013

    (5) Dabfm, et al. “Vitamin A: Health Benefits, Best Foods, and More.” Dr. Group’s Healthy Living Articles, Global Healing Center, Inc, 2016

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