This carob cherry bundt cake is the perfect weekend bake and will go down nicely with a cup of tea or two. It's vegan, gluten-free and refined sugar-free, making it suitable for almost all to enjoy. Serve at gatherings with family or friends, or for afternoon tea on a Sunday afternoon.
Equipment
- 2 x Mixing Bowl
- 6 Cup Bundt Tin
- Oven
- Skewer
- Cooling Rack
Ingredients
For the cake
- 2 Cups Self-Raising Gluten-Free Flour
- 1 Cup Ground Almonds
- 1 Cup Dairy-Free Yogurt
- 1 Cup Dairy-Free Milk
- 1/2 Tsp Baking Soda
For the glaze
- 1-2 Tbsp Water (if needed)
Method
- Pre heat the oven 180c and lightly grease the inside of budnt tin.
- Put all of the dry ingredients into a large mixing bowl and set to one side.
- Combine all of liquid ingredients and pour into the dry ingredients.
- Stir gently until combined, and then spoon the batter into the budnt tin.
- Put in the oven and bake for 40 minutes, or until a skewer comes out clean.
- Let the cake cool for at least 10 minutes before transferring out onto a cooling rack.
- Eat and enjoy!
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