You guys won't believe how good this frosted gluten-free vegan raspberry rhubarb bundt cake was! I still can't believe it myself to be honest ;) . I was digging around our freezer and found some frozen raspberries and rhubarb in there from the summer {we have so much of it growing around here that with all my cooking and baking it's still hard to use it all up!}, so I decided to make a coffee cake type bundt cake out of it on a whim and it came up absolutely delicious! I also couldn't resist frosting it with this bubblegum pink frosting because, well, anything frosted {and pink} is good in my books ;) .
I'm not sure if it's the frosting color or the combination of raspberries with almond extract, but it really gives the cake an interesting bubblegum or fruit candy-like flavor {or maybe I'm just imagining it ;) } -- it adds a lot to the cake, but if you decide to skip it, it'll still be really delicious when simple and unfrosted.
I think this would be a really nice Valentine's Day or spring time treat, or just for having some company {this was a big hit with my friends and even my picky husband enjoyed a slice!}, with coffee for breakfast... but for my part all I can think of is that I can't wait till summer to make this again with fresh raspberries and rhubarb from our garden!
Raspberry Rhubarb Bundt Cake with Raspberry Frosting
Gorgeous gluten-free raspberry rhubarb bundt cake, with a layer of thick vegan raspberry frosting. Sweet, refreshing, and dairy-free.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 bundt cake
- Category: Cake
- Method: Baked
- Cuisine: Dessert
Ingredients
Wet:
- ¾ cup unsweetened applesauce {I used homemade}
- 1½ cups maple syrup
- ½ cup olive oil
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 1 tbsp lemon juice
- ¼ cup water or non-dairy milk
Dry:
- 2¼ cups gluten-free flour blend {I recommend Pamela's Artisan Flour Blend} {or make your own by combining: 1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ¾ teaspoon guar gum}
- 1 tbsp cinnamon
- ⅛ tsp of each of the following: nutmeg, cloves, cardamom
- dash of salt
- 1 tsp baking soda
Fold-Ins:
- ½ cup finely chopped rhubarb
- 1 cup frozen raspberries {fresh will work too, but may color cake a little}
Raspberry Frosting:
- ¼ cup coconut cream {chill can of full fat coconut milk overnight, and use just the hard white cream layer for this recipe}
- 2 tbsp non-dairy butter of your choice
- ¼ cup maple syrup
- ½ cup cashews {presoaked in hot water for at least 15 mins to soften, and strained}
- 2 tsp pure vanilla extract
- 1 tsp pure almond extract
- dash of salt
- ½ cup raspberries {I used frozen, but fresh would work fine}
Instructions
- Preheat oven to 350F. Grease a non-stick bundt cake pan and set aside.
- Mix all wet ingredients in a mixing bowl. Add in dry ingredients and mix everything thoroughly. Quickly add in the fold-ins, mix through, and immediately transfer the cake batter into the bundt pan. Smooth out the batter and make sure it is distributed evenly.
- Bake in a pre-heated oven for 40 minutes, or until a skewer inserted down the center comes out dry. Remove from oven and cool on a wire rack.
- Prepare the raspberry frosting by placing all ingredients in a blender and process until smooth. Pour over chilled cake {I used a pipping bag} and serve. {If you leave it to sit in the mixer, it will solidify a little, so just re-blend if need-be to make it pourable}. Enjoy!
Holly says
hello! is it possible to not include the cashews in the icing? so excited to try this!
Audrey says
Hi Holly, I used the cashews in the icing to give it a bit more thickness. I'm thinking you can use a bit more coconut cream combined with coconut butter / manna though to achieve a similar (albeit more coconutty) result. If you give it a try, I'd love to hear how it turned out.
Grazia says
hi audrey ... congratulations for your site .... I would like to make qst recipe but I do not have the sweet rice flour with what I can replace?
Thank you
Audrey says
Hi Grazia. The sweet rice flour makes the cake soft and "springy," so it's important for the texture. It's usually fairly cheap and I often find it at the shops in the Asian products aisle. If you can't find it, you can replace with 6 tbsp regular rice flour and 2 tbsp tapioca starch, but the cake will be a bit more dense.
soni gupta says
God Bless You!!!! I love your recipes they are just made or me. I am a vegetarian since birth, (no meat, fish, or eggs or even gelatin) and was diagnosed with a severe gluten intolerancce, and a candida overgrowth (which means no sugar and low or no carbs), so thanks for sharing all of your recipes. My question is the Raspberry Rhubarb bundt cake, is the recipe for an 8", or a 10" bundt pan? Look forward to your reply, Thank you again!!!!
Audrey says
You're welcome, Soni -- sounds like you're at the right place :) Glad my recipes can help you out!
I used a 10" bundt pan for this cake by the way. Enjoy it!
Laura@Baking in Pyjamas says
Rhubarb and raspberry sounds wonderful together, I shall have to try the two out. I love rhubarb. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Audrey says
Thanks, Laura! Raspberries and rhubarb are wonderful together. I especially love this flavor combination in jams and preserves.
Laura says
Your photos are beautiful! And this cake looks delicious. I haven't baked much with gluten free flour, but I'm interested in making my own using the recipe you provided. Thanks for sharing:)
Audrey says
Thanks so much, Laura! This is my favorite gluten-free flour mix these days. Enjoy it! :)
vegetarianmamma (Cindy) says
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!
-Cindy
Raia says
So beautiful! I love the flavor combo, too. ;)
Audrey says
Thanks Raia :)
♥ anything with raspberries and rhubarb!
Kristina says
This looks utterly stunning! Can't wait to try it, as I'm sure it tastes even better than it looks!
Audrey says
Thanks Kristina -- I'm sure you'll love it :)
Kristina says
So I made the cake today, with a few substitutions according to what I had on hand. I didn't have any rhubarb so I just made it with raspberries and added more, subbed sweet rice flour for white rice flour (I know, not the best) , only had a cup of maple syrup so added some date syrup instead and used xantham gum instead of guar gum. Despite all the substations this cake was decisively delicious! Light, sweet, full of juicy berries. And the frosting was insanely good! (I had a lot leftover, but I'm not complaining!) Everyone loved it! You're amazing!
Audrey says
Awesome! :) So glad it turned out well, and I always love to hear about substitutions -- thanks for sharing! I can imagine date paste actually tasting really good in this. And I would totally make it with more raspberries {or any other berry, really} for variation! I did have a bit leftover of frosting as well {forgot to mention that}, but I'm always happier on the side of having a bit too much frosting than too little ;)
Christina @ The Beautiful Balance says
Almond and raspberry is hands-down one of my all time favorite flavor combinations so I know I would absolutely LOVE this recipe! Your photos are beautiful! Pinning this now :)
Audrey says
Thanks so much, Christina! Enjoy it :)