Bundt cake is so beautiful and so festive. But did you know that you can prepare mini bundt cakes, as cute as traditional one? If you want to know how to make these delicious gluten-free peach raspberry bunt cakes, read more!
Bundt cake should be fluffy, moist and so soft. But what if you can add fruits to the cake batter?
In this recipe, I added fresh peaches and raspberries. This combination is heavenly delicious.
How do you get a cake out of a Bundt pan without sticking it?
The key is to grease your bundt cake pan with butter or margarine and also flour! This step is crucial.
Don't be afraid of greasing the pan "too much". There is nothing like that.
Feel free to grease the pan with lots of butter/margarine and flour. This is the only way of preventing the bundt cake from sticking to the pan.
Also, after baking, just let the bundt cakes cool down completely before trying to remove them from the pan.
Everything takes time, especially when cooking and baking.
So there are two main factors - you need to grease your pan and dust it with flour and also wait after baking when the pan and cakes are completely cooled down.
You can also place a wire cooling rack over the bundt cake pan and invert the pan to release the cakes.
For this recipe, you will need to use a mini bundt cake pan, just like this one!
Let's make these delicious mini bundt cakes
Prepare a larger bowl and combine dry ingredients, which are:
- gluten-free oat flour
- rice flour
- baking powder
- baking soda
Next, in a blender add dates and water, and blend until smooth. Since this recipe is sugar-free, I used dates as a sweetener.
Pour the date mixture into dry ingredients and add vanilla, vinegar/lemon juice, and flax eggs.
In this recipe, I used 2 flax eggs. Making flax egg is so easy! Just combine 1 tbsp of flax meal with 4 tbsp water and let it sit for about 5-10 minutes. Since I used 2 flax eggs, simply double the batch and use 2 tbsp flax meal and 8 tbsp water!
Combine those ingredients together and create a smooth and fluffy batter.
Lastly, add chopped peaches and raspberries and carefully combine.
Don't forget to grease your baking pan with vegan butter and dust with flour, so the bundt cakes won't stick to the pan.
Pour the batter into the baking pan and bake these mini bundt cakes for about 30 minutes.
When they are done and completely cooked, cool them down before trying to remove them from the pan.
When they are completely cold remove them from the pan, It should be quite easy because you greased your pan, and you can glaze them with vegan chocolate. Enjoy!
These amazing gluten-free peach raspberry bunt cakes are so delicious. The combination of peaches and raspberries is so yummy. The peaches are sweet, and the raspberries are a little bit sour at the end. So it is the perfect combination for cakes or pies.
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace coconut yogurt with any vegan plat yogurt.
- Flax meal can be easily replaceable with chia or hemp seeds.
THIS RECIPE IS:
- Easy to make
- Perfect for dessert
- 100% delicious
IF YOU ARE SEARCHING FOR BUNDT CAKE RECIPES, HERE IS ONE OF MY FAVORITES:
You can find a full recipe in the video!
Gluten-free peach raspberry bunt cakes
- Mini bundt cake pan
- 1/2 cup gluten-free oat flour
- 1/2 cup rice flour
- 1 tsp baking powder
- 1/3 tsp baking soda
- 3/4 cup dates
- 1 1/2 cup water
- 1 tsp vanilla
- 1 tsp vinegar or lemon juice
- 2 flax eggs
- 1/2 cup chopped peaches
- 1/2 cup raspberries
- In a large bowl combine dry ingredients, which are oat flour, rice flour, baking powder, and baking soda.
- Next, in a blender add dates and water. Blend until smooth and creamy.
- Pour the date mixture into the dry ingredients along with vanilla, vinegar, and flax eggs.
- Combine until you have a fluffy batter.
- Lastly, add raspberries and peaches and carefully combine.
- Grease your mini bundt pan with vegan butter and dust flour into each bundt cakehole, so they won't stick to the pan.
- Pour the batter into the pan and bake at 180°C (350F) for 30 minutes.
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