Raspberry Rhubarb Bundt Cake with Raspberry Frosting

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

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• Author: Audrey @ Unconventional Baker
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 1 bundt cake
• Category: Cake
• Method: Baked
• Cuisine: Dessert

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Description

Gorgeous gluten-free raspberry rhubarb bundt cake, with a layer of thick vegan raspberry frosting. Sweet, refreshing, and dairy-free.

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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 tsp 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}

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Instructions

1. Preheat oven to 350F. Grease a non-stick bundt cake pan and set aside.
2. 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.
3. 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.
4. 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!

Happy Baking!

xo Audrey

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Disclaimer: This post contains an affiliate link to the gluten-free flour blend used.