Blood Orange & Raspberry Bundt Cake

Preparation Time: 15 minutes
Cooking Time: Varies (50-60 minutes for large pan, 20-25 minutes for mini pans)
Total Time: Varies
Yields: 1 bundt cake or 4 mini cakes

ingredients

Wet Ingredients

• 1/2 cup blood orange juice

• 2/3 cup light olive oil

• 1 2/3 cup almond milk

• 2 tbsp plain or vanilla coconut yogurt

• 1 tsp vanilla extract

• 1 tbsp orange zest

• 1 1/2 cup frozen raspberries, chopped

Dry Ingredients

• 3 1/2 cups gluten-free flour

• 1/4 cup cornstarch

• 1 1/2 tablespoons baking powder

• 1/2 cup monk fruit sweetener

• Pinch of salt

Icing

• 1 1/4 cup confectioners' sugar (or 4-6 tbsp, as needed)

• 2 1/2 tbsp blood orange juice

DIRECTIONS

1. Preheat your oven to 350°F (175°C). Grease and flour your pans (either a bundt pan or mini pans).

2. In a large mixing bowl, whisk together the dry ingredients: gluten-free flour, cornstarch, baking powder, monk fruit sweetener, and a pinch of salt.

3. Add the wet ingredients to the dry ingredients, excluding the raspberries. Mix until well combined.

4. Gently fold the chopped raspberries into the batter.

5. Grease and flour your pans, then pour the batter into the prepared pans. For a large bundt pan, bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. For mini pans, bake for 20-25 minutes, adjusting the time as needed.

6. Once baked, remove the cake from the oven and let it rest in the pan for 5-10 minutes before carefully transferring it to a cooling rack.

7. In a small bowl, prepare the icing by combining the confectioners' sugar and blood orange juice. Stir until you have a smooth and pourable consistency. Adjust the amount of confectioners' sugar or orange juice as needed.

8. Once the cake is completely cooled, drizzle the icing on top, allowing it to partially fall down the sides.