Lemon Raspberry Bundt Cake (recipe below) want a delicious, gluten free, pizza free, refined sugar free cake? You can’t even tell that it’s healthy for you and I think you’d like to try this recipe for the thanksgiving holidays. Aside from that it has @teffco Teff flour that is super nutritious with loads of protein, iron, fiber, magnesium, and so much more! Hope you give this a go! .
1 1/2 cups oat flower
1 1/2 cups Ivory Maskal Teff flour @teffco
1 tsp baking soda
1/2 tsp salt
2 tbsp lemon juice
1 tsp of lemon zest
1 cup thick vegan yogurt
1/2 cup maple syrup or agave
1/2 cup of almond milk
1 tsp vanilla paste or extract
2 chia eggs
1 1/2 cups raspberries
¼ of a cup of coconut sugar
¼ of a cup of water .
First, mix 2 tbsp of ground chia seeds and 4 tbsp of water (to make chia egg) Set aside for 10 min. Then Pre-heat the oven at 350 F.
Using a strainer pass through the teff flour, oat flour, baking soda, and salt in a large bowl. (Mix well)
In a separate bowl, whisk together the yogurt, milk, lemon juice, lemon zest, maple syrup, flax eggs, and vanilla. Add the wet mixture to the dry mixture, and mix well.
Transer into three small bundt cake pans (4 inch) or 1 large bundt (about 9 inches) coat with a bit of coconut oil. (This is optional) Then bake for 35-40 min.
As this bakes, boil the raspberries, water, and coconut sugar for 25 min. (mix and mash well) Then strain it through and only use the raspberry juice and set aside. Leave it in the fridge to thicken.
Take bundt cake out and let it cool for at least 30 min. Then you may serve it with the raspberry syrup and mint leaves. Enjoy