Ever since we posted a picture of this cake on Facebook and Instagram it has been the most requested recipe to date. It looks great and tastes totally fabulous. No-one would ever know that it’s free from gluten, dairy, egg and nuts.
That’s what we love about our cakes, everyone can enjoy them. And that’s the reason why The Good Cake Co exists, so everyone can enjoy seriously good cake.
With all of our recipes, we recommend using our gluten-free flour. You can get our gluten-free flour recipe sent to you when you signup to our email list over to the right in the sidebar, or in the footer below if you’re on a mobile.
Ingredients
- 1 1/2 cups gluten free flour
- 3/4 teaspoon xanthan gum
- 1 cup sugar (we used organic caster sugar but you can try coconut sugar if you prefer)
- 1/3 cup cocoa powder (or cacao)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk (mixed well before measuring)
- 1/2 cup olive oil
- 2 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 3/4 cups raspberries cut into quarters
Method
- Preheat oven to 180 ºC (356 ºF)
- Lightly oil and flour mini bundt tray.
- In a large bowl combine sifted flour, xanthan gum, sugar, cocoa, baking soda and salt. Whisk together.
- In a separate medium bowl combine coconut milk, olive oil, apple cider vinegar and vanilla.
- Mix the wet ingredients into dry until just combined.
- Carefully fold in the raspberries.
- Spoon the batter into mini bundt trays, 3/4 full.
- Bake for 18-20 minutes.
- Test by gently pressing the top of the cake with your finger. If it bounces back it’s cooked.
- Wait until they are cool before turning out on to a cooling rack.
- Once fully cooled dust with icing sugar.
We hope you enjoy making and eating it.
If you want more recipes like this check out our cookbook Let Them Eat Good Cake here
This recipe is gluten free, dairy free, egg free, and nut free.
Hi, I can’t wait to try this one for my egg and dairy allergic boys! Can you use normal flour instead of gluten free? If so, do I need the xanthan gum?
Thanks!
Hi Sara, yes you can try to use normal flour if you like. If you do, you will need to omit the xanthan gum as this acts as a gluten replacer. We have never made this recipe with normal flour as we only bake with GF flour, so we would be curious to hear how it turns out. All the best. Darryn
Hi there! I’m hoping to try this as a birthday cake for a friend who has kids with allergies. Will replace the GF flour with plain though. If I wanted to convert this recipe into a single standard sized bundt cake should I keep the quantities as is? Or double it perhaps? Thanks!
Hi
Yes this can work well as a large cake rather than individual cakes. Keep the amounts as is for one medium to large sized cake tin.
If you replace the GF flour with standard flour, you can omit the Xanthan Gum from the recipe.
This is a better recipe for a larger cake though – https://thegoodcakeco.com.au/chocolate-banana-bundt-cake-w-salted-chocolate-ganache/ (same if you make this with standard flour, you can omit the Xanthan Gum from the recipe.
Hope it works out well for you.
Regards
Darryn
Hi! I would love to make this for my Mother-in-Law. She is also allergic to soy. Is this recipe soy free as well?
Hi Alisha
Yes this recipe is totally soy free so it will be good for your Mother-in-law
This is also a great recipe you could try –> https://thegoodcakeco.com.au/chocolate-banana-bundt-cake-w-salted-chocolate-ganache/
Hope it goes well for you
Regards
Darryn