Raspberry Doughnuts {gluten-free, dairy-free}

These Raspberry Doughnuts are gluten-free and dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.

overview of Raspberry Doughnuts

These doughnuts are dangerous. Doughnuts have been my most requested gluten-free recipe (along with pastry and bread – guys I’m working on them) and believe me, these doughnuts have been worth the wait. Back in my wheat-eatin’ days I had always been a fried yeasted jam doughnut gal but on a whim last year I bought a doughnut tin and started experimenting with it. I can’t deny it, I have slowly been converted to baked doughnuts. They are lighter to eat and quicker and easier to make. Although unfortunately they are just as moreish – if not more so. It takes about four bites to eat one of these doughnuts so it seems churlish to have less that two at a time. And no one will blame you either if you don’t make it to the icing stage, but start nibbling them as they are cooling on the rack. They are far too easy to eat and heavenly straight out of the oven. Dangerous.

overview of Raspberry Doughnuts with one plated up

I didn’t intend to make these Raspberry Doughnuts dairy-free at all, it’s just that I ran out of buttermilk when I was testing the second batch and had plenty of almond milk hanging around the fridge that I could easily substitute. To replicate the buttermilk effect, which gives a delightfully tender crumb to the doughnuts, I just added some fresh lemon juice to the almond milk to sour. The results were pretty great and I didn’t notice any discernible difference in the two batches. You don’t have to use almond milk, any non-dairy milk will do the job. Or dairy if you’re happy with that.

overview of Raspberry Doughnuts

For the third batch I thought ‘in for a penny in for a pound’ and switched out the melted butter that I had been using for melted coconut oil. Actually I really really liked this swap. It helped that by this batch I had also nailed down the right flour mix so the doughnuts were beautifully light and fluffy. So I stuck with the dairy-free version and think the clean and light taste of the non-dairy ingredients mean the raspberry flavour really gets to shine. I usually use refined coconut oil for my bakes as that means we avoid the taste of coconut. It’s a much cheaper product than unrefined organic coconut oil so there’s also that benefit.

Close up of Raspberry Doughnut

The flour blend that worked the best in these doughnuts is a mix of oat flour, tapioca flour and potato flour. I wanted a flour blend with a more neutral taste so that the raspberry flavour came through. The oat flour is a lovely light and fluffy flour with a slight butterscotch flavour that works well but isn’t so overpowering that it blows out the raspberry flavour. Also it isn’t prone to the same grittiness that a lot of alternative flours have, like white rice flour and sorghum flour, so we keep a nice tender texture. To support the oat flour I used tapioca flour for the bind. It worked better than the sweet rice flour which just imparted too much flavour. I then used potato flour to round out the mix, for neutrality and help with the potential of a ‘gummy’ texture from using too much oat flour.

These Raspberry Doughnuts seek their flavour from freeze-dried raspberry powder which is now stocked in a lot of supermarkets. These freeze-dried powders used to be my secret baking weapons but now happily they are everywhere so we don’t have to order them online. I use a lot of powder, 15g. Do measure using scales if you can. I believe it’s about 3-4 tablespoons though. The raspberry flavour is amplified by the fresh raspberry icing. I actually used frozen raspberries for it and it worked out as beautifully as when I’ve used fresh, so don’t worry since we’re out of raspberry season.

Close up of Raspberry Doughnut, broken in half

If you make these Raspberry Doughnuts then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Raspberry Doughnuts

Print Recipe
Raspberry Doughnuts {gluten-free, dairy-free}
These Raspberry Doughnuts are gluten-free and dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.
overview of Raspberry Doughnuts
Prep Time 20 minutes
Cook Time 8 minutes
Servings
15 doughnuts
Ingredients
  • 240 ml non-dairy milk I used almond milk
  • 2 tablespoons lemon juice
  • 150 g caster sugar
  • 60 g coconut oil melted and cooled
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 150 g gluten-free oat flour
  • 80 g tapioca flour
  • 25 g potato flour
  • 15 g raspberry powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
Raspberry Icing:
  • 125 g raspberries fresh or frozen
  • 190 g icing sugar
  • 1 tablespoon rose petals optional
Prep Time 20 minutes
Cook Time 8 minutes
Servings
15 doughnuts
Ingredients
  • 240 ml non-dairy milk I used almond milk
  • 2 tablespoons lemon juice
  • 150 g caster sugar
  • 60 g coconut oil melted and cooled
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 150 g gluten-free oat flour
  • 80 g tapioca flour
  • 25 g potato flour
  • 15 g raspberry powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
Raspberry Icing:
  • 125 g raspberries fresh or frozen
  • 190 g icing sugar
  • 1 tablespoon rose petals optional
overview of Raspberry Doughnuts
Instructions
  1. Pre-heat oven to 170°C /160°C fan/gas mark 4.
  2. Lightly grease the doughnut tin with non-stick cooking spray.
  3. Pour the non-dairy milk and the lemon juice into a large jug and whisk together. Leave for five minutes for the milk to sour.
  4. Whisk the caster sugar, coconut oil, eggs and vanilla extract into the jug and set aside for a moment.
  5. Sift the oat flour, tapioca flour, potato flour, raspberry powder, baking powder, bicarbonate of soda and salt into a large mixing bowl, whisking to combine.
  6. Make a well in the centre of the dry ingredients then pour the wet ingredients into it, using a wooden spoon to bring the batter together. Beat by hand until the batter is smooth and thickened.
  7. Pour the batter carefully into each doughnut ring in the tin, filling to about three-quarters full.
  8. Bake for 8 minutes.
  9. Remove from the oven, leave for a couple of minutes for the doughnuts to settle then gently insert them out of the tin to cool on a cooling rack.
  10. Wash the tin, re-grease and make the second batch, then the same again for the final 3 doughnuts.
Raspberry Icing
  1. Place the raspberries in a medium sized saucepan and heat gently until the raspberries have broken down into pulp.
  2. Sieve the raspberry pulp, discarding the seeds.
  3. Mix the raspberry puree with the icing sugar until a thick icing has formed and spoon over the cooled doughnuts. Leave the icing to set for at least an hour and decorate with rose petals if you like.

SHOP THE RECIPE

There’s no way around it. You do need a doughnut tin to make these doughnuts and the one I used is Wilton 6 Cavities Doughnut Pan, 6 x 1.5 cm, Steel Silver. There are only 6 holes so you will have to make your doughnuts in batches but since they only take 8 minutes to bake it’s really no bother. My doughnuts always turn out beautifully from the tin and I used it brilliantly from the get go.

For more information about oat flour and tapioca flour where to buy them and what brands I recommend please visit my posts dedicated to these lovely flours.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Banana Rum Caramel Cake {gluten-free}

Banana Rum Caramel Cake is a gluten-free sour cream bundt cake, spiked with rum. The whole cake is drizzled with a buttery rum caramel and sprinkled with banana chips for crunch.

Banana Rum Caramel Cake on a wooden board surrounded by banana chips

I love to talk about how gluten-free flours are not a hindrance to a good cake experience but can enhance it by the right choice of flour. Here is another example of a gluten-free flour being as important as the other ingredients in contributing to the amazing layers of flavour going on in this seemingly simple bundt cake.

Close up of Banana Rum Caramel Cake

When I think of banana cakes one of my favourite flours to reach for is sorghum flour. Its mild earthy sweetness is the perfect balance of flavour here and pairs beautifully with the banana and rum. It is also a light fluffy flour so gives a lovely texture. Like all gluten-free flours it loves to keep the company of other flours, too much attention and you’ll suddenly notice its slightly grainy, crumbly quality. I’ve used it here alongside white rice flour for neutrality and filler and tapioca flour for binding and texture. The presence of all that mashed banana in the batter also helps the bind of the cake so we can keep our tapioca to a minimum. The banana also helps to mask any potential grittiness so the cake is outstandingly moist yet fluffy.

Banana Rum Caramel Cake on a wooden board surrounded by banana chips

I have a soft spot for a good rum cake and will never forget an old work colleague bringing a tin of rum cake to the office after his holiday to the Caribbean and I was instantly hooked. He even let me keep the tin that the cake came in. I’m pretty sure my reputation as the crazy cake lady was in full effect around the office at that time. I never really found a plain rum cake recipe which lived up to that but instead I developed this recipe around a lovely banana pound cake which I was making at the time and it has been my go-to rum cake ever since.

I say ever since but I haven’t tasted this cake in a few year as my original recipe used wheat flour and it has taken me a long long time to get the gluten-free version exactly how I wanted it to be. It’s here though and I’m as in love as ever with the final result. I have made it a couple of times this week and it feels like an old friend has come back into my life.

Banana Rum Caramel Cake on a wooden board

The first layer of flavour is the zesty lime which is whisked into the sugar to infuse the cake at its core. The overripe bananas give huge depth, the sorghum flour adds its own personality and the rich vanilla extract, fruity rum and tangy sour cream all work in perfect harmony to create the flavour of this glorious cake.

The final cake is drizzled with a rum caramel drip. Homemade caramel is so easy to make but intimidates many. It is only a ten minute job but does require a bit of concentration. I have burnt more sugar than I care to imagine through over confidence, answering the phone, starting to unload the dishwasher. You do need to stand over the saucepan, watching the sugar melt and giving the pan the odd shake of encouragement but as soon as it has melted you only need to add your cream, butter (and in this instance rum) and then you have your buttery rich sweet caramel. The rum makes it all the more special.

A slice of Banana Rum Caramel Cake

If you make this Banana Rum Caramel Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Banana Rum Caramel Cake

Print Recipe
Banana Rum Caramel Cake {gluten-free}
Banana Rum Caramel Cake is a gluten-free sour cream cake, spiked with rum. The cake is drizzled with a buttery rum caramel and crushed banana chips.
Banana Rum Caramel Cake on a wooden board surrounded by banana chips
Course cake
Cuisine British
Keyword banana, bundt, cake
Prep Time 30 minutes
Cook Time 1 hour
Servings
16 people
Ingredients
  • 450 g caster sugar
  • zest of 2 limes
  • 300 g unsalted butter cubed, at room temperature
  • 240 g ripe bananas peeled and roughly mashed, about 3
  • 4 eggs
  • 160 g white rice flour
  • 160 g sorghum flour
  • 80 g tapioca flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 80 g sour cream
  • 2 teaspoons vanilla extract
  • 60 ml dark rum
Rum Caramel
  • 125 g caster sugar
  • 150 ml double cream
  • 20 g unsalted butter
  • 1 tablespoon dark rum
  • ¼ teaspoon pinch of salt
  • 30 g banana chips roughly chopped
Equipment
  • 10 cup/2.4 litre bundt tin
Course cake
Cuisine British
Keyword banana, bundt, cake
Prep Time 30 minutes
Cook Time 1 hour
Servings
16 people
Ingredients
  • 450 g caster sugar
  • zest of 2 limes
  • 300 g unsalted butter cubed, at room temperature
  • 240 g ripe bananas peeled and roughly mashed, about 3
  • 4 eggs
  • 160 g white rice flour
  • 160 g sorghum flour
  • 80 g tapioca flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 80 g sour cream
  • 2 teaspoons vanilla extract
  • 60 ml dark rum
Rum Caramel
  • 125 g caster sugar
  • 150 ml double cream
  • 20 g unsalted butter
  • 1 tablespoon dark rum
  • ¼ teaspoon pinch of salt
  • 30 g banana chips roughly chopped
Equipment
  • 10 cup/2.4 litre bundt tin
Banana Rum Caramel Cake on a wooden board surrounded by banana chips
Instructions
  1. Pre-heat the oven to 180°C/160 fan/ gas mark 4. Grease and lightly dust with flour a 10 cup/2.4 litre bundt tin.
  2. Place the sugar and lime zest in a mixer and blend together for a few minutes until the zest is evenly dispersed and a citrusy fragrance fills your kitchen.
  3. Drop the butter into the mixer cube by cube, it will gradually cream together with your citrus sugar. When it’s all incorporated beat on a high speed for a few minutes until it’s very light and fluffy.
  4. Add the eggs one at a time until they are thoroughly incorporated.
  5. Add the banana into the creamed butter and sugar. Mix together, scraping down the sides of the mixer so it is all completely mixed in.
  6. Whisk the flours together in a separate bowl along with the baking powder and salt and set aside.
  7. Stir the sour cream, vanilla and rum together in a small jug.
  8. Add the flours and sour cream mixture alternately into the rest of the cake batter in the mixer. Start with the flour, then the sour cream. The flour should be added in three additions, the sour cream in two and mix until just incorporated.
  9. Pour the batter into the bundt tin, smoothing the surface.
  10. Bake for around 60 minutes or until an inserted cocktail stick comes out of the cake clean. If the cake is browning a little too much on top halfway through the bake, dome a piece of foil over the top loosely to protect it.
  11. Remove the cake from the oven, leave to settle for five minutes then loosen the top edges of the cake from the tin with a small palette knife as those are the bits that tend to stick. Turn the tin upside down onto a cooling rack and remove.
  12. Leave the cake to cool completely on the cooling rack.
Rum Caramel
  1. Tip the caster sugar into a small saucepan and heat on a medium temperature until the sugar melts. Do not touch with a spoon but you can encourage the melting by swirling the actual saucepan around occasionally if you like.
  2. Carefully stir in the double cream and butter once the sugar has melted. The caramel may harden slightly but just keep on stirring the bubbly mixture until the cream, butter and sugar are smooth and liquid.
  3. Remove from the heat and stir in the rum and salt.
  4. Pour into a heatproof bowl and chill for a couple of hours until the caramel has thickened up slightly. If the caramel is too thick to pour then stir gently over heat to melt it a little.
  5. Spoon the caramel evenly over the top of the cake then sprinkle over the banana chips.

SHOP THE RECIPE

For this cake I used Bob’s Red Mill Gluten Free Whole Grain Sorghum Flour 500 g (Pack of 4) which is very easy to get hold of at a lot of organic, health food shops or Ocado and of course Amazon.

I used Freee by Doves Farm Gluten Free Rice Flour 1kg (Pack of 5) which is also very easy to get hold of and can be found in most major supermarkets in the gluten-free aisle.

The tapioca flour I used is again Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s a lovely quality flour and it’s good value through Amazon.

I treated myself recently to this Nordic Ware 85777 Brilliance Bundt Pan and it’s as wonderful as my other Nordicware bundt tins. If you lightly grease it and dust with a bit of flour, tapping out the excess before adding your cake batter then you will have no trouble removing your cake. It’s so satisfying to see that beautiful pattern once the cake has turned out successfully.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Blood Orange Buckwheat Hazelnut Friands {gluten-free}

Blood Orange Buckwheat Hazelnut Friands are gluten-free and deliciously light and nutty, drizzled with a zingy blood orange icing.

Blood Orange Buckwheat Hazelnut Friands resting on a wooden box

Friands are lovely light little cakes, usually made from ground almonds, icing sugar, melted butter, a little flour and egg whites. They are incredibly quick and easy to make and the best thing is that you can pretty much grab any friand recipe and adapt it to become gluten-free with minimal effort and no compromises. This is because friands don’t actually require a lot of flour anyway since their main structure comes from ground nuts, usually almonds. You then suffer no losses if you switch up the flour for any flour of your choice, even the regular gluten-free flour which can be found in any supermarket.

Blood Orange Buckwheat Hazelnut Friands resting on a wooden box with a few next to it

I have had great success using all manner of gluten-free flours in place of the regular wheat flour in friands but I have found buckwheat flour is the absolute perfect choice in these Blood Orange Hazelnut Buckwheat Friands. Buckwheat is a delightful gluten-free flour (no wheat involved despite it’s confusing name) and has a wonderfully earthy wholegrain flavour which pairs beautifully with the sweetness of the hazelnuts and wholesome citrus vibe of the blood oranges.

overview of Blood Orange Buckwheat Hazelnut Friands resting on a wooden box

A traditional friand is made with ground almonds sitting alongside the flour, but I have switched them up for hazelnuts which are just gorgeous here. You will probably have to grind the hazelnuts yourself, so go with the regular blanched hazelnuts and just pulse them in a food processor until they are as fine as possible before they start releasing their oils (only a minute or so). You’ll probably find they come out a little nubby but it just adds to the texture of these friands.

overview of Blood Orange Buckwheat Hazelnut Friands resting on a wooden box

A friand usually requires melted butter in the batter but this recipe has gone one step further and made browned butter. All you need to do is melt your butter a little longer than you would normally so that the milk solids turn brown, almost caramelising them. The result is a deliciously nutty flavour which adds another layer to these friands. I have to say there is a lot going on here but the flour choice, the change up of the nuts, the sparky warmth of the orange zest and now the nutty butter all come together perfectly. These Blood Orange Buckwheat Hazelnut Friands are such a special tea time treat. Let no one tell you gluten-free baking has to be boring.

Blood Orange Buckwheat Hazelnut Friands resting on a wooden box with a few next to it

Unless you make a lot of friands so have made the investment then it is unlikely you have a friand tin. I love my tin and use it a lot but you certainly don’t have to get one, you could just use a regular muffin tin instead.

close up of a Blood Orange Buckwheat Hazelnut Friands split in half

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If you make these Blood Orange Buckwheat Hazelnut Friands then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own cake creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Blood Orange Buckwheat Hazelnut Friands resting on a wooden box with a few next to it

Print Recipe
Blood Orange Buckwheat Hazelnut Friands {gluten-free}
Blood Orange Buckwheat Hazelnut Friands are gluten-free and deliciously light and nutty, drizzled with a zingy blood orange icing.
Blood Orange Buckwheat Hazelnut Friands resting on a wooden box
Cuisine Australian
Keyword cake
Prep Time 15 minutes
Cook Time 25 minutes
Servings
12
Ingredients
  • 150 g unsalted butter
  • 250 g icing sugar
  • 115 g buckwheat flour
  • teaspoons baking powder
  • ½ teaspoon salt
  • 100 g ground hazelnuts + 20g extra to decorate
  • zest 1 blood orange
  • 290 g egg whites about 8
Blood Orange Icing
  • 240 g icing sugar
  • juice of 1 blood orange
  • 1 blood orange to decorate
Cuisine Australian
Keyword cake
Prep Time 15 minutes
Cook Time 25 minutes
Servings
12
Ingredients
  • 150 g unsalted butter
  • 250 g icing sugar
  • 115 g buckwheat flour
  • teaspoons baking powder
  • ½ teaspoon salt
  • 100 g ground hazelnuts + 20g extra to decorate
  • zest 1 blood orange
  • 290 g egg whites about 8
Blood Orange Icing
  • 240 g icing sugar
  • juice of 1 blood orange
  • 1 blood orange to decorate
Blood Orange Buckwheat Hazelnut Friands resting on a wooden box
Instructions
  1. Pre-heat the oven to 180°C/160°C fan/gas mark 4 and grease a 12 hole friand tin.
  2. Place the butter in a saucepan and heat over a medium flame. The butter will melt. Listen carefully and the butter will start hissing and cracking and forming little brown bits at the bottom of the pan. You want to wait until the noises start to subside, the butter smells toasty and is turning a darker colour. Remove from the heat as soon as it gets to this stage so it doesn’t begin to burn. Pour the butter into a heatproof container and set aside to cool for 5 minutes, you don’t want it too hot when you add to the rest of the ingredients.
  3. Sift together the buckwheat flour, icing sugar, baking powder and salt.
  4. Stir in the ground hazelnuts and the blood orange zest.
  5. Pour in the browned butter and stir until completely combined.
  6. Whisk the egg whites in a separate clean bowl until light and foamy.
  7. Fold the egg whites into the rest of the batter until combined.
  8. Divide the batter between the friand moulds then bake for 25 minutes.
  9. Leave to cool in the tins for 10 minutes then turn out and finish cooling on a wire rack.
  10. Make the icing by beating together the blood orange juice gradually with the icing sugar until the icing is just pourable. If the icing is a little thick then add a drop or two of water to achieve the right consistency.
  11. Spoon the icing over the cooled friands. Sprinkle over the extra ground hazelnuts and decorate with a segment of blood orange and leave to set.
Recipe Notes

Recipe adapted from Coffee and Walnut Financiers in Sweet by Yotam Ottolenghi and Helen Goh (amazon affiliate link)

SHOP THE RECIPE

I use this KitchenCraft MasterClass 12-Hole Non-Stick Friand Tin, 35.5 x 26.5 cm to make my friands. The tin is extremely hard wearing and it’s very easy to get the friands out. Just wobble the edges with a small palette knife and you can more or less just slip your friands straight out of the tin.

Speaking of small palette knives, I use this little guy Dexam Spatula with Wooden Handle 10.5cm in almost all my baking – there is usually a need for him. Like in this case, easing my friands out of my tin. You really can’t use any other implement as it won’t damage the cake tin or cut into the friands at all. I also use it for icing cupcakes, large cakes, releasing almost all cakes out of their cake tins. Because it’s not that big it’s easier to wield with more control than a larger palette knife.

For these friands I used Wholefood Earth Organic Buckwheat Flour, 1 kg which is a really lovely brand of buckwheat flour. It’s a very softly textured flour which really helped lighten up these little friands.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Some Apple Cinnamon Ricotta Friands sitting on a wire rack next to a bowl of caramelised apples

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gooseberry friands on a napkin on a wooden table

Blood Orange Rosemary Polenta Cake

 

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

Apple Blueberry Maple Cake {refined sugar-free, gluten-free}

Apple Blueberry Maple Cake is refined sugar-free and gluten-free and so full of flavour. Filled with a blueberry chia jam and covered in a maple swiss meringue buttercream.

Apple Blueberry Maple Cake on a wooden board surrounded by flowers

If you had a slice of this cake with no pre-amble or forewarning I guarantee you would be shocked to discover that this Apple Blueberry Maple Cake is made with absolutely no refined sugar. There is sweetness, of course, this is still cake. The sweetness though comes from potassium and fibre rich medjool dates, unsweetened apple sauce and just a splash of maple syrup. These three sources of ‘sugar’ are not just chosen for sweetness but for flavour too. The tanginess of the apples combined with the rich dates and mellow maple syrup give a complexity to the cake which you just don’t get with regular old caster sugar. Plus it is a healthier choice. Although, this is no health food as again, cake is cake. It is a treat, but perhaps a more justifiable one if you are enjoying a ‘sugar-free’ January.

Apple Blueberry Maple Cake on a wooden board surrounded by flowers

The Blueberry Chia Jam which sandwiches the two cake layers together is also refined sugar-free and is freshly made. I adore blueberry jam and I think actually this may be my favourite way to have it as it’s beautifully soft, not tooth-achingly sweet. The ground chia seeds are used to set the jam so you only need a minimal amount of maple syrup just to bring out the flavour of the blueberries.

A bite taken from a slice of Apple Blueberry Maple Cake on a plate in front of the cake

Now, the Maple Swiss Meringue Buttercream, I am not going to kid you, is a little more tricky than regular old swiss meringue buttercream. It’s worth cracking though because the results are sublime. You shouldn’t have any problems if you stick to the exact method I’ve outlined in the recipe but you do really need a sugar thermometer to ensure the temperature of your meringue is correct. Maple syrup is a little more unstable than refined sugar so your buttercream may veer a little off piste if you’re not careful. However, swiss meringue buttercream is incredibly forgiving and it can always be rescued even if you think your buttercream is too soupy or if it is too greasy and the buttercream is just not coming together.

Apple Blueberry Maple Cake on a wooden board surrounded by flowers

My swiss meringue buttercream is too soupy

This means that the butter was too warm when you added it or your meringue hadn’t cooled properly to the right temperature before adding your butter. If this is the case then place your mixing bowl in the fridge for 10-15 minutes to chill. Bring out and beat again until smooth.

My swiss meringue buttercream is curdled or greasy

Your butter might have been too cold when you added it. You can either keep on mixing and hopefully the butter will warm up and start emulsifying with the meringue. If not then warm the sides of the mixing bowl by placing over the top of a saucepan of warm water. The butter should melt slightly around the edges of the mixing bowl. Remove from the heat and beat again, hopefully your buttercream will come together.

Apple Blueberry Maple Cake on a wooden board surrounded by flowers

Most importantly with any swiss meringue buttercream, be patient and don’t get spooked by a curdled looking buttercream. You have probably done nothing wrong and just may need to keep on beating until it comes together and forms the most delicious smooth and fluffy buttercream.

A slice of Apple Blueberry Maple Cake on a plate in front of the cake

The other great thing about this cake is that it is also gluten-free. It uses a flour blend of oat flour, sweet rice flour, potato flour and tapioca flour. I love the oat flour for its unsurpassable butterscotch flavour which goes so perfectly with this cake but if you find oats don’t agree with you then you can substitute for sorghum flour. The taste of the cake will be different but still delicious. The sweet rice flour binds the cake together, mimicking the gluten-effects of wheat and gives the cake bounce. The potato flour is used to give the cake lightness and the tapioca flour is used for fluffiness and extra binding.

A slice of Apple Blueberry Maple Cake on a plate in front of the cake

REMEMBER TO SUBSCRIBE TO THE FROM THE LARDER NEWSLETTER FOR EXCLUSIVE RECIPES, UPDATES AND LOADS OF GLUTEN-FREE LINKS PLUS RECEIVE ALL THE LATEST RECIPES DELIVERED INTO YOUR INBOX!

If you make Apple Blueberry Maple Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own cake creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Apple Blueberry Maple Cake on a wooden board surrounded by flowers

Print Recipe
Apple Blueberry Maple Cake {refined sugar-free, gluten-free}
Apple Blueberry Maple Cake is refined sugar-free and gluten-free and so full of flavour. Filled with a blueberry chia jam and covered in a maple swiss meringue buttercream.
Apple Blueberry Maple Cake on a wooden board surrounded by flowers
Course cake
Cuisine British
Keyword cake
Prep Time 90 minutes
Cook Time 30 minutes
Servings
16 people
Ingredients
  • 200 g gluten-free oat flour
  • 160 g sweet rice flour
  • 45 g potato flour
  • 45 g tapioca flour
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 240 g medjool dates about 16, pitted and roughly chopped
  • 120 ml boiling water
  • 300 g unsweetened apple sauce*
  • 120 ml olive oil
  • 4 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 4 eggs
Blueberry Chia Jam
  • 200 g blueberries + extra for decorating
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon ground chia seeds
Maple Swiss Meringue Buttercream
  • 8 egg whites 240g
  • 400 g maple syrup
  • 500 g unsalted butter at room temperature, cubed
  • A pinch of salt
  • 1 teaspoon vanilla extract
Course cake
Cuisine British
Keyword cake
Prep Time 90 minutes
Cook Time 30 minutes
Servings
16 people
Ingredients
  • 200 g gluten-free oat flour
  • 160 g sweet rice flour
  • 45 g potato flour
  • 45 g tapioca flour
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 240 g medjool dates about 16, pitted and roughly chopped
  • 120 ml boiling water
  • 300 g unsweetened apple sauce*
  • 120 ml olive oil
  • 4 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 4 eggs
Blueberry Chia Jam
  • 200 g blueberries + extra for decorating
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon ground chia seeds
Maple Swiss Meringue Buttercream
  • 8 egg whites 240g
  • 400 g maple syrup
  • 500 g unsalted butter at room temperature, cubed
  • A pinch of salt
  • 1 teaspoon vanilla extract
Apple Blueberry Maple Cake on a wooden board surrounded by flowers
Instructions
  1. Pre-heat oven to 180°C/160°C fan/gas mark 4. Grease and line two 8 inch round cake tins.
  2. In a medium bowl, whisk together the oat flour, sweet rice flour, tapioca flour and potato flour, baking powder, baking soda, salt, and cinnamon then set aside.
  3. Place the dates and the boiling water in a small food processor or mini blender and blitz until completely smooth, scraping down the sides as and when you need to.
  4. Pour the apple sauce, olive oil, maple syrup, vanilla extract and date paste into a large separate mixing bowl or stand mixer and beat until completely combined.
  5. Add the eggs one at a time, beating well after every addition.
  6. Mix in the dry ingredients, one third at a time to ensure it has all mixed in evenly.
  7. Divide the mixture between the two cake tins and bake in the oven for 30 minutes or until an inserted cocktail stick comes out clean.
  8. Turn out the cakes and cool on wire racks before filling with the jam and covering with buttercream.
Blueberry Chia Jam
  1. Place all the ingredients, except for the chia seeds in a small saucepan and cook on a low heat for 5-10 minutes until the blueberries have broken down.
  2. Blend the blueberry mixture a little bit, you don’t want it too smooth but a little bit pulpy.
  3. Pour the blueberries into a small bowl and stir in the chia seeds until combined. Place in the fridge for an hour to set.
Maple Swiss Meringue Buttercream
  1. Heat the egg whites and maple syrup in a bain marie, stirring constantly until the temperature has reached 71°C.
  2. Remove from the heat and pour into a stand mixer with a whisk attachment. Whisk until the mixture forms stiff peaks and the temperature has reduced to about 32°C.
  3. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done, just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.
  4. Add the salt, and vanilla extract and mix until thoroughly combined.
Assembly
  1. The sponges often come out of the oven slightly domed and so to make the cake assembly easier I often trim the very top of the dome off each layer so they have a flatter surface to work on. Don’t trim too much or you will lose a lot of cake.
  2. Place one of the sponge layers on an 8 inch cake board and pipe a circle of buttercream at the very edge of the surface of the cake to act like a dam for the blueberry jam.
  3. Spread three-quarters of the blueberry jam on top of the sponge, right to the edges of the buttercream dam.
  4. Place the second sponge layer on top and cover the top and the sides of the cake with the buttercream.
  5. Reserve a little of the buttercream to mix with the leftover blueberry jam to pipe around the top of the cake for decoration.*
  6. Decorate with extra blueberries.
Recipe Notes

*to make the apple sauce you need about 6-7 apples (I used braeburn). Peel, de-core and roughly chop them. Place them in a saucepan with a few tablespoons of water and cook on low-medium heat, stirring occasionally, until the apples have cooked down to a thick pulp. I blended them once they were completely soft to ensure a smooth consistency. Weigh out 300g of the sauce for the recipe.

Inspired by Snixy Kitchen's Banana Date Cake

SHOP THE RECIPE

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

It’s not difficult to get hold of tapioca flour in the UK. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

For the ground chia seeds I use Linwoods Milled Chia Seed, 200g which I love and you can get almost anywhere.

The cake tins I always use are these PME Anodised Aluminium Round Cake Pan 8 x 4-Inch Deep which are wonderful as they have completely straight sides so your cakes will be beautifully neat, the anodised aluminium means the heat disperses evenly throughout the cake without cooking the sides too quickly, which some darker cake tins do. The cakes slip out of the tins easily and they come in all the sizes you would need, although typically I use the 8 inch tins.

For checking the temperature of your meringue when making your swiss meringue buttercream don’t be without a Classic SuperFast Thermapen 3 professional food thermometer in grey colour It gives quick and accurate temperature readings meaning you can don’t have to guess at any temperatures when making candy, caramel or fancy buttercreams. I use mine all the time.

One piece of equipment I couldn’t do without when decorating layer cakes is this PME Tilting Turntable 14 x 23 cm. It has a super grippy surface so the cake board clings tightly to it. It also tilts which is great for when you want to add things like chocolate chips or sprinkles to the sides of the cake. I have had this cake decorating turntable for years and years and I absolutely love it.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Vegan Chocolate Coconut Banana Loaf {gluten-free}

Vegan Chocolate Coconut Banana Loaf is a glorious gluten-free cake, intense with chocolate, chewy with coconut and beautifully moist from the banana. Covered with glossy chocolate and snowy with coconut flakes.

Vegan Chocolate Coconut Banana Loaf on a wooden board

I have been doing a lot of vegan baking recently. I am not and never will be vegan because all my food intolerances mean that I would be a very malnourished individual if I were. But that doesn’t mean I don’t appreciate the way that veganism has opened up so many opportunities in baking (how fascinating is aquafaba!)and alternative ways of eating and drinking (you know I am a fan of non-dairy milk!). I really appreciate vegan baking and I find when it works well the results can be incredible.

slices of Vegan Chocolate Coconut Banana Loaf on a wooden board

Recently I made a big mistake with one of my cake orders and agreed to make a vegan cake for a client that was based on one of my non-vegan recipes. Since I wanted the cake to resemble my original recipe as closely as possible I made compromises in the ingredients. For example, when making the buttercream I just swapped out regular butter for vegan butter. Have you seen the ingredients on the back of vegan butter? Palm oil is such a problematic ingredient (not sure why then google it) and something I wouldn’t normally bring into my kitchen at all. I was totally unhappy with the choices I was making to produce this cake and when I sat back and analysed the situation I realised I was making the same mistakes a ton of people make when they first start free-from baking. I was thinking that with a just a few ingredients swaps I could turn a tried and true recipe into a successful free-from recipe. But it doesn’t always work like that. In making like-for-like swaps you will often be making compromises, in flavour, in texture and in this case, environmental. This is something I learnt the hard way when first baking gluten-free and now I’m learning it all over again with vegan baking.

Vegan Chocolate Coconut Banana Loaf on a wooden board

I totally believe that for the most part vegan and gluten-free recipes should be built from the ground up (there are of course many exceptions). It does not always guarantee a successful recipe if you just substitute in vegan butter for regular butter or a gluten-free flour for regular flour. In hindsight I realised that instead of making a vegan buttercream for this vegan cake order what I should have been doing was to research another way of icing the cake, maybe using a cashew icing or coconut milk frosting. Both of which actually would have been delicious.

overhead shot of Vegan Chocolate Coconut Banana Loaf on a wooden board

I have got a long way to go in vegan baking but luckily I already have a few corking recipes up my sleeve to offer to vegan customers and friends and the one that is currently my favourite I am sharing with you today. I sell an awful lot of this particular Vegan Chocolate Coconut Banana Loaf and I’m not surprised, it’s an amazing chocolate cake and holds its own even with non-vegans and wheat eaters. It’s so bold in flavour and texture; intensely chocolatey, moist from the bananas and flecked with chewy desiccated coconut. The slices of this cake cut up huge so it is not a dainty loaf. This is a cake you need when the chocolate craving hits hard, it will fuel you and treat you.

Vegan Chocolate Coconut Banana Loaf on a wooden board

The hardest thing to replicate in vegan cakes are eggs. They provide many roles within the bake of your cake but the most important are to bind your cake together so it doesn’t fall apart and also to lift your cake so you’re not producing a pancake. My favourite way to substitute eggs in a cake is by using chia or flax eggs for the bind. This is basically chia or flaxseeds which have been mixed with water to create a sticky gel which you then just mix into the batter. For the cake to rise here I have opted for using bicarbonate of soda and vinegar which react with the coconut milk to lift the cake up.

On the gluten-free side of things I have used a three flour blend of white rice flour, oat flour and tapioca flour. I use this blend a lot in my chocolate recipes and find it works an absolute treat. However, I have been very mindful of late that I use a lot of gluten-free oat flour in my baked goods. This is because I love it, quite frankly, and I can eat it happily. However, I know for a lot of coeliacs and gluten intolerant that oat flour can be hard to handle. If you struggle with it then I recommend swapping it out for sorghum or teff flour. I have tested the recipe with each one and they are both lovely substitutes, it’s just I slightly prefer the version with oat flour.

slices of Vegan Chocolate Coconut Banana Loaf on a wooden board

REMEMBER TO SUBSCRIBE TO THE FROM THE LARDER NEWSLETTER FOR EXCLUSIVE RECIPES, UPDATES AND LOADS OF GLUTEN-FREE LINKS PLUS RECEIVE ALL THE LATEST RECIPES DELIVERED INTO YOUR INBOX!

If you make Vegan Chocolate Coconut Banana Loaf then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own cake creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Vegan Chocolate Coconut Banana Loaf on a wooden board

Print Recipe
Vegan Chocolate Coconut Banana Loaf {gluten-free}
Vegan Chocolate Coconut Banana Loaf is a glorious gluten-free cake, intense with chocolate, chewy with coconut and beautifully moist from the banana.
Vegan Chocolate Coconut Banana Loaf on a wooden board
Course cake
Cuisine British
Keyword cake, vegan
Prep Time 25 minutes
Cook Time 1 hour
Servings
10 people
Ingredients
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 150 g white rice flour
  • 75 g oat flour
  • 50 g tapioca flour
  • 100 g desiccated coconut
  • 60 g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • ¾ teaspoon salt
  • 200 ml coconut milk
  • 2 tablespoons apple cider vinegar
  • 3-4 bananas peeled and mashed, 300g
  • 300 g soft light brown sugar
  • 140 ml coconut oil melted
  • 2 teaspoons vanilla extract
Chocolate Glaze
  • 125 g vegan chocolate
  • 50 g coconut oil
  • 1 tablespoon maple syrup
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • 70 g coconut flakes
Course cake
Cuisine British
Keyword cake, vegan
Prep Time 25 minutes
Cook Time 1 hour
Servings
10 people
Ingredients
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 150 g white rice flour
  • 75 g oat flour
  • 50 g tapioca flour
  • 100 g desiccated coconut
  • 60 g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • ¾ teaspoon salt
  • 200 ml coconut milk
  • 2 tablespoons apple cider vinegar
  • 3-4 bananas peeled and mashed, 300g
  • 300 g soft light brown sugar
  • 140 ml coconut oil melted
  • 2 teaspoons vanilla extract
Chocolate Glaze
  • 125 g vegan chocolate
  • 50 g coconut oil
  • 1 tablespoon maple syrup
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • 70 g coconut flakes
Vegan Chocolate Coconut Banana Loaf on a wooden board
Instructions
  1. Pre-heat oven to 180°C/160°C fan/gas mark 4. Grease and line a 9 inch loaf tin.
  2. Make the chia egg by mixing the ground chia seeds in a small bowl with the 3 tablespoons of water. Place in the fridge and it should be ready to use by the time you get to that step.
  3. Mix the flours in a large bowl with the desiccated coconut, cocoa powder, bicarbonate of soda and salt and set aside.
  4. Pour the coconut milk and apple cider in a food mixer and beat until it's frothy, do not overbeat in case the coconut milk should separate.
  5. Add the bananas, sugar, coconut oil, vanilla and the chia egg and beat together until smooth.
  6. Spoon one third of the flour mixture in and mix until smooth, then the next third then mix, then the next*.
  7. Pour the cake batter into the loaf tin and smooth the surface.
  8. Bake for 1 hour or until an inserted cocktail stick comes out clean.
  9. Turn the cake out onto a cooling rack and leave to cool before adding the glaze.
Chocolate Glaze
  1. Combine all the ingredients (except the vanilla) in a bain marie or a glass bowl sitting over a saucepan of simmering water and melt together.
  2. Remove from the heat and stir in the vanilla extract.
  3. Leave the glaze to thicken slightly until it is at a consistency where the glaze will cling to the cake rather than running straight off down the sides.
  4. Pour over the surface of the cake then sprinkle over the coconut flakes.
Recipe Notes

*You add the flour in thirds to ensure an even mix.

SHOP THE RECIPE

I have a few loaf tins but this Loaf Tin 2lb Alan Silverwood is my absolute favourite. It’s just a great size, slightly bigger than your average 2lb loaf tin so bear in mind for some recipes. It is made of anodised aluminium so conducts heat brilliantly, making the cake bake evenly all the way through. It’s really hard wearing and pretty much completely non-stick but has no coating. However because of the anodised aluminium you mustn’t put it in the dishwasher or it will ruin.

It’s quite difficult to find good quality vegan chocolate that’s also well priced. I buy Dairy Free Dark Belgian Cooking Chocolate 1kg Bittersweet 55% Cocoa and I really like it. The only small issue with it is that it does contain soy but if that isn’t one of the allergies you need to be concerned about then I highly recommend it.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

It’s not difficult to get hold of tapioca flour in the UK. You can often find 100g pots of Doves Farm Tapioca Flour in the supermarket but it’s quite costly and doesn’t give you very much. You can find more varied brands in health food shops in bags of about 500g. The cost depends entirely on the brand you purchase. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

For the ground chia seeds I use Linwoods Milled Chia Seed, 200g which I love and you can get almost anywhere. I use ground chia seeds for my chia egg rather than whole chia seeds as I find it gels more effectively and quicker.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Mini Chocolate Peppermint Bundts {gluten-free}

Mini Chocolate Peppermint Bundts

Mini Chocolate Peppermint Bundts are light gluten-free chocolate sponges infused with peppermint. Crowned with a white chocolate peppermint ganache and frosted with crushed candy canes.

Mini Chocolate Peppermint Bundts

Mint and Chocolate is possibly my favourite flavour combination. Minted Chocolate Brownies I think were my first ever posting on the blog. I’m sure you can find them somewhere here on this site but you’re going to have to get there yourself. They were not gluten-free and the photos are shocking. A Mint Aero was the first thing I ate after Cole was born and it was such a perfect treat that I made one was also packed in my hospital bag for Beau’s birth as well.

Mini Chocolate Peppermint Bundts

For some reason the chocolate and mint combo is symbolic of the season which suits me fine. At the moment I am hooked on this Mint Hot Chocolate made with oat milk from Harris & Hoole. I don’t normally go into coffee shops that much as I don’t drink coffee and these places rarely do gluten-free cakes. But this Mint Hot Chocolate has my heart and I am finding it hard every time I go into Crouch End not to pick one up to go.

Mini Chocolate Peppermint Bundts

So you can imagine that I am rather taken with these Mini Chocolate Peppermint Bundts as well. The chocolate sponge is gluten-free, made with a blend of white rice flour, teff flour and tapioca flour. Teff flour and chocolate go perfectly together, the caramelly notes of the teff providing the ideal backdrop. Peppermint is not only infused into the sponges but also in the white chocolate ganache poured over the top. The dusting of crushed candy canes then completes these intensely chocolatey cakes with such brightness.

Mini Chocolate Peppermint Bundts

These mini bundt tins themselves are also a bit of a revelation. I grabbed them from TK Maxx at the end of last season at some ridiculously low price and have been looking forward to using them all year. For some reason they felt a bit Christmassy. The cakes took all of 20 minutes to bake to perfection in these and they are beautifully non-stick so the bundts literally fell out when I tipped them upside down. It was such a quick cooling time too and with the ganache taking about 5 minutes to prepare they are such a simple treat to whip up. So lovely to serve at a Christmas Party or maybe New Year if you are thinking that far ahead.

Mini Chocolate Peppermint Bundts

If you make these Mini Chocolate Peppermint Bundts then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own kitchen creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Mini Chocolate Peppermint Bundts {gluten-free}
Mini Chocolate Peppermint Bundts are light gluten-free chocolate sponges infused with peppermint. Crowned with a white chocolate peppermint ganache and frosted with crushed candy canes.
Mini Chocolate Peppermint Bundts
Course cake
Cuisine British
Prep Time 30 minutes
Cook Time 20 minutes
Servings
8 cakes
Ingredients
  • 110 g white rice flour
  • 80 g teff flour
  • 20 g tapioca flour
  • 50 g cocoa powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 145 g unsalted butter
  • 120 g light brown sugar
  • 135 g caster sugar
  • 4 eggs
  • ¾ teaspoon peppermint extract
  • 70 g dark chocolate melted and cooled
  • 145 ml whole milk
  • 145 ml hot coffee (145ml boiling water with 3/4 teaspoon coffee powder mixed in)
Chocolate Peppermint Ganache
  • 200 g white chocolate chopped
  • 125 ml whipping cream
  • ½ teaspoon peppermint extract
  • 3 peppermint candy canes crushed
Course cake
Cuisine British
Prep Time 30 minutes
Cook Time 20 minutes
Servings
8 cakes
Ingredients
  • 110 g white rice flour
  • 80 g teff flour
  • 20 g tapioca flour
  • 50 g cocoa powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 145 g unsalted butter
  • 120 g light brown sugar
  • 135 g caster sugar
  • 4 eggs
  • ¾ teaspoon peppermint extract
  • 70 g dark chocolate melted and cooled
  • 145 ml whole milk
  • 145 ml hot coffee (145ml boiling water with 3/4 teaspoon coffee powder mixed in)
Chocolate Peppermint Ganache
  • 200 g white chocolate chopped
  • 125 ml whipping cream
  • ½ teaspoon peppermint extract
  • 3 peppermint candy canes crushed
Mini Chocolate Peppermint Bundts
Instructions
  1. Preheat the oven to 180°C/160°C fan/gas mark 4 and grease mini bundt tins.
  2. Sift together the flours, cocoa, bicarbonate of soda, baking powder and salt. Set aside.
  3. Whisk together the butter and the sugars for a few minutes until light and fluffy.
  4. Add in the eggs one at a time, then the peppermint extract. At this point the mixture usually looks curdled but don’t worry it will come back together.
  5. Pour in the melted chocolate and mix until completely combined.
  6. Add the flour mixture alternately with the milk, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed.
  7. Pour in the coffee and mix until just combined.
  8. Pour into your prepared bundt tins and bake for 20 minutes.
Chocolate Peppermint Ganache
  1. Place the white chocolate in a medium sized bowl and set aside.
  2. Heat the whipping cream in a small saucepan, then just before it starts to boil remove from the heat.
  3. Pour the whipping cream over the white chocolate and leave for 30 seconds for the chocolate to melt. Mix together until the chocolate has completely melted into the cream. Add the peppermint. You need the ganache to be nice and thick so it is barely pourable. If it’s too runny then place in the freezer for 5 minutes to firm a bit more.
  4. Pour the ganache over the top of each bundt cake so it drips down the side.
  5. Sprinkle the crushed candy canes over the top of each bundt.

SHOP THE RECIPE

I can’t find the exact bundt tins I have anywhere but these 4PCS Bundt Pan Non-Stick Fluted Ring Cake Tin Mini Cake Pan Set Mould for Baking(4″) by LUFEIYA very similar. They come in a pack of four so I just baked the cakes in two batches.

I used yourhealthstore Premium Gluten Free Brown Teff Flour 1kg for this recipe as I really like the flavour. I also tested it with Doves Farm teff flour which worked just as well but it seems to be out of stock everywhere at the moment. I don’t know if they are stopping supplying it which is a shame as it was good value and it comes in small quantities. Bob’s Red Mill though is good too, just a little more expensive.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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