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.
