Lemon Bundt Cake with Raspberry Syrup




3 small bundt cakes (4") or 1 large bundt cake (9")


3 small bundt cakes (4") or 1 large bundt cake (9")

Savor the bright and tangy flavors of Lemon Bundt Cake with Raspberry Syrup. This cake, made with teff flour, is naturally gluten-free and filled with the fresh taste of lemon. Teff provides essential amino acids and 7 grams of protein per serving. The nutty flavor of teff enhances the taste of the lemon and raspberry syrup, creating a delicious and nutritious dessert for any occasion.

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  1. Coat three small bundt cake pans (4 inch) or 1 large bundt (about 9 inches) with a bit of coconut oil. Set aside.
  2. Mix chia seeds and water and set aside for 10 minutes to make “chia eggs.”
  3. Preheat the oven at 350°F. Sift the teff flour, oat flour, baking soda and salt in a large bowl.
  4. In a separate bowl, whisk together the yogurt, milk, lemon juice, lemon zest, maple syrup, vanilla and chia eggs.
  5. Add the wet mixture to the dry mixture and mix well.
  6. Transfer batter into prepared pans. Bake for 35-40 minutes or until an inserted toothpick comes out clean. Allow to cool in pan at least 30 minutes before removing.
  7. As the cake bakes, bring the raspberries, water, and coconut sugar to a boil and cook 25 minutes stirring and mashing occasionally.
  8. Strain out the seeds and let thicken in the refrigerator.
  9. Serve cooled bundt cake with raspberry syrup and mint leaves.
Gluten-Free Lemon Bundt Cake Displayed on plate and Drizzled with Raspberry Syrup


  • 2 tablespoons ground chia seeds
  • 4 tablespoons water
  • 1 1/2 cups Maskal Teff® ivory flour
  • 1 1/2 cups oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup thick vegan yogurt
  • 1/2 cup almond milk
  • 2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup maple syrup or agave
  • 1 teaspoon vanilla paste or extract
  • 1 1/2 cups raspberries
  • ¼ cup water
  • ¼ cup coconut sugar
  • Fresh mint leaves, garnish

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