1 packet Vanilla Hunter & Gatherer Gourmet Almond Flour Baking Mix
1 cup Almond Milk
30ml Coconut Oil
2 Tbs Ground Flaxseeds
5 tsp Water
1 block Sweet William Sugar & Dairy Free White Chocolate
1/4 cup Fresh As freeze dried Raspberries
Preheat oven to 180 degrees.
To make this recipe Vegan you will need to make Flax Egg. Mix Ground Flaxseeds with Water and leave to thicken for 5 minutes.
Add Flax Egg, Almond Milk and Coconut Oil to a bowl and whisk until combined.
Add baking mix and stir until wet batter has formed.
Using a 1/4 measuring cup spoon mix into a pre-greased mini bundt cake tray (donut moulds would work great too).
Bake for 15-18 minutes.
Cool before icing.
To melt your White Chocolate break into small pieces and either microwave in a heatproof bowl or place bowl over simmering water on stove.
Drizzle over Cakes and sprinkle crushed Raspberries over the top.