Smug bundt alert! This allergy-friendly cake is so good you’ll be asked to make it time and again.
This gluten-free raspberry cake is moist and light with a hint of lemon and a tangy passionfurit glaze. And even better, it’s dairy and nut free as well meaning it caters for the masses. Bring this along to your next morning tea and you’ll quickly become everyone’s favourite baker.
Whether you’re following a gluten-free diet because of intolerances or Coeliac disease, it can be hard finding desserts to indulge in that actually taste good.
Looking for more gluten-free cakes or gluten-free treats?
Ingredients
Method
Preheat oven to 190°C/375°F. Grease a 21cm baba or bundt pan well with dairy-free spread; dust with a little gluten-free flour, shake out excess.
Beat dairy-free spread, sugar and rind in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Stir in sifted flour and the milk, alternately, in batches. Stir in raspberries. Spread mixture into pan.
Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
Stand cake in pan for 5 minutes before turning onto a wire rack over an oven tray. Cool to room temperature.
Make passionfruit glaze. Stir ingredients in a small bowl until smooth.
Spoon passionfruit glaze over cake allowing some to drip down the sides.
You will need 4 small passionfruit for the glaze.
Cake is best eaten on the day it is made.
Note
