Mini Blackberry Lemon Cakes



  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 3/4 cup Ripple Original Half and Half
  • 2 tablespoons dairy-free lemon yogurt 
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 teaspoon vanilla
  • 1/2 cup vegan butter, at room temperature
  • 2/3 cup sugar
  • 1 cup fresh blackberries
  • coconut oil, melted
  • powdered sugar


  1. Preheat oven to 350°F.
  2. Brush a small, 6-cup bundt pan (or muffin tin) with melted coconut oil, then dust with flour.
  3. In a small bowl, combine lemon juice, Ripple Half and Half, and yogurt. Whisk until smooth, then set aside.
  4. In a large bowl, sift the flour and cornstarch together. Stir in the baking powder, baking soda and salt.
  5. In the bowl of an electric mixer, cream the vegan butter and sugar on medium speed. Add in the vanilla and lemon zest.
  6. On low speed, mix in half of the flour mixture. Scrape down the sides of the bowl to incorporate. Add in the Half and Half mixture, and beat on low speed until incorporated. Add the remaining flour mixture, and mix until just combined.
  7. Gently fold in blackberries.
  8. Scoop batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cakes comes out almost clean.
  9. Allow to cool for 10-15 minutes in the pan, then invert it onto a wire cooling rack to cool further 5-10 minutes.

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