Gluten Free Red Currant Bundt Cake with a Coconut Glaze

Aine Carlin

Vegan redcurrant dessert

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

ALL DONATIONS WILL BE TRIPLED UNTIL 2ND JUNE

Ingredients

  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

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

Preparation

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

Method

  • 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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