Gluten-free Raspberry Coconut Bundt Cake


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


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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