Vegan Coconut Raspberry Bundt Cake With Raspberry Glaze



Raspberry Coconut Bundt cake
Coconut Bundt Cake

Wydruk przepisu
Vegan Coconut Raspberry Bundt Cake With Raspberry Glaze
This is vegan friendly and gluten-free Raspberry Coconut Bundt Cake. Without using a mixer.
Vegan bundt cake
Dania Dessert
Prep Time 30 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
Ingredients
DRY
WET
RASPBERRY GLAZE
Dania Dessert
Prep Time 30 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
Ingredients
DRY
WET
RASPBERRY GLAZE
Vegan bundt cake
Instructions
TO MAKE BUNDT CAKE
  1. Preheat oven to 350 degrees.
  2. In a large bowl combine your flours, potato fear, baking soda, baking powder, salt, and coconut shrims. Set of aside.
  3. In a separate bowl combine your sugar, coconut milk, vegetable oil, soy yogurt.
  4. Add in dry ingredients and mix everything thoroughly.
  5. Quickly add raspberries in the fold-ins, mix through, and immediately transfer the batter into the bundt pan. Smooth out the batter and make sure it is distributed evenly.
  6. Bake in a pre-heated oven for 50 - 60 minutes, or until a skewer inserted down the center comes out dry. Remove from oven and cool on a wire rack.
TO MAKE RASPBERRY GLAZE
  1. To make the raspberry glaze, place raspberries in fine mesh sieve.
  2. Press raspberries through sieve, catching all of the juices. Discard the seeds.
  3. Add powdered sugar to pressed raspberry puree. Whisk until smooth.
  4. Decorate your Bundt Cake.

ENJOY!

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