Raspberry Bundt Cake

with coconut yoghurt

A beautiful sweet treat this cake is. It's gluten free and low FODMAP, and a perfect recipe for all.

1 cup gluten free flour 1/4 cup coconut flour 1/2 tsp baking powder 100 grams unsalted butter, room temp 1/2 cup caster sugar 2 eggs 1/2 cup milk of choice 1 cup fresh or frozen raspberries 1/4 cup coconut yoghurt 1 tsp maple syrup 1 tbsp water Shredded coconut Raspberries

Preheat oven to 180C & grease a small bundt tin really well. Combine dry ingredients in a bowl and set aside. Cream together butter and sugar until smooth, add one egg at a time followed by the milk, whisking after each addition. Slowly add the dry mixture and whisk slowly until just combined. Add the berries and gently incorporate them with a spatula. Pour into tin and bake for 45 minutes. Stir the coconut yoghurt, maple syrup and water together, drizzle over the top of the cooled cake, and sprinkle with shredded coconut and raspberries.

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