Raspberry Bundt Cake

• portions: serves 10-12
• temps total: 58 minutes

Ingrédients

diary free | egg free |

bundt cakes = easy but impressive

a raspberry-packed spongecake, made with @nushfoods high protein raspberry almond yoghurt to keep it sooo moist and completely vegan | AD

290g plain flour

45g ground almonds

20g cornstarch

3/4 tsp baking soda

1 1/4 tsp baking powder

90g @nushfoods raspberry yoghurt

120ml vegetable/neutral oil

pinch of salt

180g cane/caster sugar

240ml soy milk

2 tbsp apple cider vinegar/lemon juice

2 tsp vanilla extract

140g fresh raspberries

1 tbsp flour

icing sugar to dust

Instructions

grease bundt tin and preheat oven to 160c fan

whisk the yoghurt, oil, vanilla, sugar, and milk (curdled with vinegar) and salt

then sieve in the flour, cornflour, baking powder and baking soda until just combined

toss raspberries in 1 tbsp flour and gently fold in to the batter

bake for 57-60mins until toothpick inserted comes out clean, then let cool completely

dust with icing sugar, slice and serve with more @nushfoods raspberry yog and fresh rasps

Find @nushfoods raspberry yoghurt in @waitrose