White Chocolate & Raspberry Bundt Cakes

Monday, 3 December 2018 8:10:00 am Pacific/Auckland

INGREDIENTS:

Cake:

1 packet Vanilla Hunter & Gatherer Gourmet Almond Flour Baking Mix
1 cup Almond Milk
30ml Coconut Oil
2 Tbs Ground Flaxseeds
5 tsp Water

Toppings:

1 block Sweet William Sugar & Dairy Free White Chocolate
1/4 cup Fresh As freeze dried Raspberries

METHOD:

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.

Enjoy!

Posted in Baked Goods Recipes By

Ally Hetherington

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