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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

  1. 2 cups gram flour
  2. 1/2 ground almonds
  3. 2 tsp baking powder
  4. 1/2 bicarbonate of soda
  5. 2 tbsp coconut oil, melted
  6. 1/3 cup plain soya (or coconut) yoghurt
  7. 1/3 cup coconut milk
  8. 2/3 cup maple syrup
  9. 1/4 cup agave
  10. 1 tsp vanilla extract
  11. 2 cups red currants
  12. For the glaze:
  13. 1 heaped tbsp coconut oil
  14. 1/4 cup coconut milk
  15. 1/4 cup desiccated coconut
  16. 2 tbsp agave
  17. 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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