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Raspberry Rhubarb Bundt Cake with Raspberry Frosting (Free from: gluten, dairy, eggs, refined sugar, and nuts)

Raspberry Rhubarb Bundt Cake with Raspberry Frosting


  • 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

Description

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


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}

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!
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