For dessert, why not try this Vegan Bundt Cake With Raspberry Filling. The cake is light and moist, with a delicious raspberry filling that’s full of flavor. I lightly dusted the cake with some organic confectioner’s sugar. Drop a comment below if you make it.
Vegan Bundt Cake with Raspberry Filling
1 Cup of packed Medjool Dates, pitted
1 1/2 Cup of orange juice
1/2 Cup of runny tahini
1 1/4 Cup of almond milk
1 Teaspoon of vanilla extract
1 Tablespoon of orange zest
2 1/2 Cups of gluten free flour
1/4 Cup of coconut flour
2 Teaspoon of baking powder
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1 1/2 Cup of raspberry preserves (or you can use fresh cranberries)
Organic confection sugar, (sift and sprinkle a light dusting on top of cake)
-Preheat the oven to 350F. Then blend the pitted medjool dates with orange juice until smooth.
-Add the tahini, almond milk and vanilla. Blend again until combined. In a large size bowl, whisk together the gluten-free flours, orange zest, baking soda, baking powder and Himalayan salt. Combine the wet ingredients with the dry, mix well.
-Add the batter to a greased 10 inch bundt pan then add a dollop raspberry preserves 1 inch apart. Use a toothpick or knife to swirl batter. (You can also use 1 1/2 cups of fresh cranberries to batter before adding to the greased pan). (You can also double the batch to prepare two 8 inch cake if preferred).
-Bake for 45-50 minutes until it’s golden brown and a toothpick is inserted in the middle comes out clean.
-Remove cake from oven then let the cake cool. Then release cake out of the pan. Add to a serving plate and sprinkle organic powdered confection sugar. Enjoy!