Mini Iced Vovo Bundt Cakes {DF & GF}

Man I am on a blogging roll with three recipes in a row. I’ve been burning the midnight oil to get these recipes up for you so that you can get in the kitchen an make them yourself. Today I’ve got Mini Iced Vovo Bundt Cakes that are delicious little morsels perfect celebrate Australia Day on the weekend. They are soft little vanilla cakes drizzled with a pink lemon icing and filled with a raspberry chia jam. This would be my other variation on a lamington if you couldn’t be bothered making those. If you are not familiar with what an Iced Vovo is then you probably don’t live in Australia then. An Iced Vovo is a biscuit here in Australia that is covered in a pink marshmallow topping with a strip of raspberry jam through the middle of it all topped in coconut. We love to make variations of it from tarts, to desserts to cakes. And this is my contribution to the Iced Vovo recipes floating around the internet.

I will mention also that this recipe is gluten & dairy free so those with allergy issues can know these little morsels won’t upset your tummy. I should know I delved into one right after the shoot and boy was it good. Hubby ate one in the afternoon once he came home from work and he gave it two thumbs up. Which I was pleasantly surprised to see. I only say that because anytime I tell him whatever I have made is gluten free he screws his nose up at it and won’t eat it. I just so happen to “forget” to mention that this was in fact gluten free. See sometimes what you don’t know doesn’t hurt you, it in fact is delicious. Ha.

Don’t worry if you don’t have a mini bundt tin or silicone tray to make these in. You could simply make them as cupcakes and turn them into butterfly cakes but cutting out a hold in the top and drizzling the pink icing over the top and filling it up with the raspberry chia jam. They still would be delish either way. If you have no idea what a butterfly cake is then check them out over here.

I’ll be pulling these beautiful little Mini Iced Vovo Bundt Cakes out on Saturday when we celebrate Australia day. I will be enjoying one in the morning sunshine (before I scorch myself with sunburn) with a cuppa in one hand and one of these cute cakes in the other.

Mini Iced Vovo Bundt Cakes

by The Whimsical Wife

Prep Time: 45 min

Cook Time: 12-15 min

Ingredients (Makes 6 mini cakes)

Vanilla Cake

• 125g dairy-free margarine
• 1/2 cup sugar
• 2 eggs
• 2 tsp vanilla essence
• 1 cup gluten free all purpose flour ( I use bob mills)
• 3/4 cup almond meal
• 2 1/2 tsp baking powder
• 80 ml almond milk

Raspberry Chia Jam

• 2 cups frozen raspberries
• 3 tbsp maple syrup
• 1 1/2 tbsp chia
• 1 tsp vanilla essence

Pink Lemon Icing

• 1 1/2 cup icing sugar
• 1 tbsp dairy-free margarine
• 1 drop red food colouring
• 1 tbsp lemon juice

Garnish

• Fresh raspberries
• Desiccated coconut

Instructions

Preheat oven to 175 degrees C. Lightly spray the inside of a mini bundt pan. I used a silicone tray which allowed for easier removal once cooked.

In the bowl of an electric mixer add the margarine and sugar and beat for 2-3 minutes or until light and fluffy. Add the eggs in one at a time, beating in between in each egg.

Add the vanilla and combine. Turn the mixer off and sift in the gluten-free flour, almond meal and baking powder. Add the milk and mix to combine the ingredients.

Add tablespoons of the mixture into the bundt tin. Fill about 3/4 full with the mixture as overfilling will cause the mixture to rise to high.

Place into the oven for 12-15 minutes or until golden brown and a skewer comes out clean.

Let the cakes cool completely before trying to remove from the pan. If you need the pan again to use up the remainder of the mixture put it in the freezer for 15 minutes to firm the cakes up for easier removal. Clean the pan and repeat the cooking process. Set the cakes aside in an airtight container once cooled. If the bases of the cakes are too round, gently trim a little off the base so that they sit flat.

Raspberry Chia Jam

In a small saucepan over medium heat, add the frozen raspberries, maple syrup, chia and vanilla and cook until the raspberries are soft and broken down and the mixture starts to thicken. This will be about 10-15 minutes in total. Pour the jam into a small jar or bowl and place in the fridge to cool completely.

Pink Lemon Icing

In a small bowl sift the icing sugar and add the dairy-free margarine, red food colouring, lemon juice and a dash of boiling hot water to melt the butter and to create a loose, pourable icing. Cover and set this aside until you are ready to ice the cakes. Add a little more water if the mixture becomes too thick.

Assembly

Line the cakes up on a tray or cutting board and with a teaspoon gently drizzle the Pink Lemon Icing over the tops of the cakes so it covers the top and gently drizzles down the sides. Sprinkle over some desiccated coconut over the top of each cake. Let the icing set slightly before filling the centre with a spoonful of the raspberry chia jam. Serve immediately or place into an airtight container and keep in the fridge for 1-2 days.

Cooks Notes

- The cakes can be made up to a week ahead and kept in an airtight container in the freezer. Ice while frozen and let them defrost in the fridge for a couple of hours before serving.

- If you don't have a mini bundt tin simply create little butterfly cupcakes instead.

- Each component of the cakes can be made a couple of days ahead and kept in airtight containers in the fridge.

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