Print Recipe

Raspberry and White Chocolate Bundt Cake

Prep Time30 mins
Servings: 1 Cake



  • 180 g oat flour
  • 100 g rice flour
  • 1 tbsp

    corn flour 
pinch of salt

  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 130 g coconut sugar
  • 125 g coconut oil softened to room temperature
  • 1 tsp

    vanilla extract 

  • 60 ml lemon juice
  • 2 tbsp apple puree/compote
  • 180 ml

    almond milk 
100 g fresh or frozen raspberries

  • 1 pack vegan chocolate and freeze-dried raspberries for decorating


  • Preheat the oven to 180 degrees Celsius and grease the Bundt cake mould with coconut oil.
  • In a small bowl mix together the almond milk, lemon juice and apple puree. Set aside.
Weigh the flours and sift into a medium bowl with the baking powder, bicarb and salt.
  • In a large bowl cream together the coconut oil, coconut sugar and vanilla extract until it turns slightly pale and is well amalgamated.
  • Add half of the flour mix to the coconut and combine.
  • Gradually add the almond milk, mixing after each addition until fully combined.
  • Add the remaining flour and mix until just combined.
  • Then add the raspberries.
  • It’s important not to overmix here so that the raspberries stay intact and the sponge stays light!
  • Pour the mixture into the mould and flatten the surface with the back of a spoon.
  • Bake on the middle shelf for 45 - 60 minutes but check after 40 minutes to see how it’s doing.
  • Test by inserting a skewer or knife in the middle.
  • f it comes out clean, its ready!
 Leave to cool completely in the mould, then turn out onto a cooling rack and remove from the mould.
  • Decorate the cake with melted vegan white chocolate and freeze-dried raspberries.