Vanilla Bundt Cake. Gluten, Soya, Dairy and Egg free. Vegan. 

This cake is perfect for serving to guests. You get a lot of portions, its light and fluffy and you can easily change the tin to a “themed” tin. It’s beautifully tasty and a little goes a long way. Gluten, soya free and Vegan it’s brilliant for most. 

This cake takes about 15 minutes to prepare and 50-55 minutes to bake. I would say you would get approximately 12-16 servings depending on serving size. 


Ingredients 

  • 400ml Dairy free milk of choice 
  • 200g apple purée (we generally use the baby food purées for ease) 
  • 185ml sunflower oil 
  • 1 tablespoon lemon juice 
  • 2 teaspoons vanilla extract 
  • 500g gluten free plain flour ( we like Doves Farm) 
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder (ensure its gluten free)
  • 300g caster sugar 
  • 100g icing sugar
  • 1 teaspoon vanilla extract 
  • 4-5 tablespoons boiling water. 

Method 

  1. Preheat the oven to 180c and prepare your tin. We use a cooking oil spray but you can use a little extra sunflower oil. Make sure the tin is well greased. 
  2. Into a large mixing bowl add the milk, apple purée, oil, lemon juice and vanilla. Whisk until well combined. 
  3. Sieve the flour, bicarbonate of soda and baking powder into the wet mixture and add the caster sugar. Fold in until combined well. 
  4. Pour the batter into the prepared tin and bake in the centre of the preheated oven for 50-55 minutes until golden and risen. A cocktail stick inserted into the centre should come out clean. 
  5. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. 
  6. For the icing whisk together the icing sugar, vanilla and water until you have a smooth, thick but runny glaze. Drizzle over the cake. 
  7. Serve!

Enjoy! 


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