
Fall head over heels for this luscious bundt cake with a quirky design from the type of tin and a light fruity taste. Adding Raspberry Leaf Tea to the batter makes it extra moist! The Goji Berries make a nice chewy cake surprise. Perfect for sharing with someone special.
Equipment
- Oven
- Large Mixing Bowl
- Whisk
- Tea Strainer
- Stirring Spoon
- Bundt Cake Tin
- Spatula
- Small Mixing Bowl
Ingredients
For the cake
- 280g Whole Wheat Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Bicarbonate of Soda
- 90ml Rapeseed Oil
- 120ml Plant Milk
- 1 Tbsp White Vinegar
For the frosting
- 125g Coconut Cream
- 1 Tsp Raspberry Powder
Method
- First, preheat your oven to 180°C/350F/Gas mark 4.
- Then pour the dry ingredients into a large mixing bowl and whisk together to remove any lumps.
- Next, add the rapeseed oil and pre-strained raspberry tea. Slowly stir to combine the ingredients together.
- Add the plant milk, white vinegar and goji berries to the mix and stir but be sure not the over stir this batter as it may stop the cake from rising.
- Pour the batter into a prepared bundt cake tin using a spatula, place in the oven and bake for 30-35 minutes.
- For the frosting, add all the ingredients to a small mixing bowl and combine.
- Once the cake is cooked and cooled, add a layer of the frosting to the top with a butter knife.
- Share & enjoy!
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