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Gluten Free Red Currant Bundt Cake with a Coconut Glaze

Aine Carlin

The coconut glaze on this pretty bundt cake is the perfect compliment to the tangy redcurrants

2 cups gram flour
1/2 ground almonds
2 tsp baking powder
1/2 bicarbonate of soda
2 tbsp coconut oil, melted
1/3 cup plain soya (or coconut) yoghurt
1/3 cup coconut milk
2/3 cup maple syrup
1/4 cup agave
1 tsp vanilla extract
2 cups red currants
For the glaze:
1 heaped tbsp coconut oil
1/4 cup coconut milk
1/4 cup desiccated coconut
2 tbsp agave
1 tbsp cornflour

Pre-heat the oven to 180 degrees celcius/350 degrees fahrenheit.

Combine the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.

Whisk together the yoghurt, milk, coconut oil, vanilla extract and sweeteners.

Make a well in the flour and pour in the wet ingredients. fold gently until the ingredients are thoroughly combined before stirring through around half of the redcurrants – leaving the remainder on the stalk for presentation purposes.

Grease your bundt tin with a little coconut oil. pour the batter into the tin and bake for around 30mins.

Allow it to cool for around 10mins before removing from the tin and transferring to a cooling rack.

Meanwhile, whisk all the glaze ingredients together in a pan and simmer until reduced and reasonably thick. let it cool a little before spooning around the top of the cake, allowing some of it to strategically run down the sides. leave it to cool further for around 5-10minutes before adorning with the remaining red currants.

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