Raspberry and Espresso Devils Food Cakes (Gluten Free)

Grease 8 mini bundt tins and place on a baking tray – my tins are 190ml capacity each, smaller tins will give you more cakes.

Preheat the oven to 160°C fan bake. Whisk the milk, cocoa and coffee together in a small saucepan over a medium heat until smooth. Bring just to the boil, stirring constantly then immediately tip into a large bowl and set aside for 10 minutes.

Whisk in the buttermilk or yoghurt, oil, egg, vanilla and zest. Add the combined ground almonds, rice flour, salt, sugar, baking soda and the spices and stir until smooth. Fold in the frozen raspberries and divide the  mixture evenly between the tins.

Bake for 30 minutes or until risen and lightly firm when pressed with your finger. (smaller cake tins will take less time). Leave for 10 minutes then remove from the tins and place on a cooling rack.

Icing: Stir the coffee into the warm milk. Beat the butter for 2 minutes then beat in the cream cheese until light and fluffy. Beat in the icing sugar, vanilla and cooled coffee. Chill until firm enough to pipe, about 1 hour.

To serve: Top each cake with icing then decorate as desired. Makes 8 mini bundt cakes.

Cook's note: Crystallized violets and freeze-dried raspberries are available from good food stores and kitchen ware shops. Espresso coffee granules are available at supermarkets. This makes more icing than needed, I freeze the rest for another use.