Gluten-free Raspberry Coconut Bundt Cake
Ingredients:
2 cups oat flour
1 1/2 cups rice flour
1/2 cup amaranth flour
2 tbsp. potato starch
2 tsp baking powder
1 tsp baking soda
1/2 cup coconut shredded
1 pinch of salt
1 can of coconut milk
3/4 cup walnut oil
3/4 cup light brown sugar
150 grams non-dairy yoghurt
2 cups fresh or frozen raspberries
Method:
1. Preheat oven to 350F.
2. In a large bowl combine your flowers, potato starch, baking powder, baking soda, salt and shredded coconut flakes.
3. In a separate bowl combine sugar, coconut milk, walnut oil and non-dairy yoghurt.
4. Add in dry ingredients and mix everything thoroughly.
5. Bake for 45-50 minutes, or until a skewer inserted in the center, comes out clean.
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