Pink donut Bundt cake (grain & dairy free)
Transforming the delightful simplicity of a vanilla cake donut into a show-stopping, giant “donut” Bundt cake, this recipe marries the cherished flavors of a classic dessert with a playful, festive form. This healthier Bundt cake is topped with a naturally pink coconut butter frosting, mimicking the iconic look of a frosted donut complete with sprinkles.
The Inspiration Behind the Cake
Inspired by grain-free vanilla cake donuts, this recipe aims to celebrate those familiar, comforting flavors in a fun and visually striking way. The goal was not only to maintain the taste of a vanilla donut, but also to craft a cake that visually resembles a giant donut, making it an exciting centerpiece for any gathering or special occasion.
Ingredients and Method
Cake Ingredients:
• Almond Flour, tapioca & Coconut Flour: These flours ensure the cake is moist, tender, and suitable for a grain-free diet.
• Baking Powder: Helps the cake rise and achieve a light texture.
• Salt: Enhances the flavors.
• Eggs: Add structure and richness to the cake.
• Granulated raw cane Sweetener and maple syrup : Keeps the cake sweet while being low-carb.
• Vanilla Extract: Provides the classic donut fl.
• coconut Milk: Adds moisture without dairy.
• Coconut Butter: Offers a creamy texture and rich taste. • Beetroot Powder: Colors the frosting a cheerful pink, adding a natural and healthy tint. • Sweetener: Adjust according to your taste preference
Ingredients
For the Cake:
- 1 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup tapioca flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut milk
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 C raw cane sugar
- 2 eggs plus 1 yolk
- 2 tsp vanilla extract
For the Pink Coconut Butter Frosting:
- 1 cup coconut butter, melted
- 2 tbsp coconut milk, to thin
- 1/4 cup maple syrup, adjust sweetness to taste
- 1-2 tsp beetroot powder, for pink color
For Decoration:
- Dye-free sprinkles
Instructions
Instructions:
Preheat the Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease a Bundt pan thoroughly with coconut oil or non-stick spray.
Mix Dry Ingredients:
- In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, raw cane sugar, baking powder, and salt.
Combine Wet Ingredients:
- In another bowl, mix the coconut milk, melted coconut oil, maple syrup, eggs, and vanilla extract until well blended.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
Bake the Cake:
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake for 25 -30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Prepare the Frosting:
- In a bowl, combine the melted coconut butter, coconut milk, maple syrup, and beetroot powder. Adjust the consistency with a little more coconut milk if needed. Mix until smooth and vibrant pink.
Decorate the Cake:
- Once the cake is completely cool, drizzle the pink frosting over the cake.
- Decorate with dye-free sprinkles immediately before the frosting sets.
Serve:
- Slice and serve the cake at room temperature for best flavor and texture.
Frosting Ingredients:
