Gluten-free peach raspberry bunt cakes
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.
Equipment
- Mini bundt cake pan
Ingredients
- 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
Instructions
- 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.