This little beauty was my official entry to the Earth Balance Holiday Bake-Off 2015. I had never attempted a bundt cake before the bake-off, but felt ambitious. This spiced, flavorful cake came out moist, fluffy and perfect. It's perfect as dessert or a decadent breakfast with a mug of Crio Bru of coffee.
It's one of my most involved recipes, but well worth every moment. It's also gluten-free, vegan, nut-free, soy-free and refined sugar free (except for the glaze, while optional, gives it an amazing rich, warm flavor) Serves 16.
It's one of my most involved recipes, but well worth every moment. It's also gluten-free, vegan, nut-free, soy-free and refined sugar free (except for the glaze, while optional, gives it an amazing rich, warm flavor) Serves 16.
Ingredients:
Cake:
2 C. brown rice flour
2/3 C. potato starch
1/3 Cup tapioca starch
1 TBSP. baking powder
1 1/4 baking soda
3 tsp. cinnamon
1/3 C. coconut milk
1 tsp. lemon juice
3 TBSP. ground flax seed* (can be omitted, and use 3 eggs, if egg is eaten/tolerated)
9 TBSP. water* (omit if eggs are used)
3/4 tsp. xanthan gum
1/2 C. coconut sugar
1/2 tsp. ginger
1/2 tsp. sea salt
1/2 c. maple syrup or bee-free apple honey
3 TBSP. apple juice
3/4 C. applesauce
2 C. apples, cored, peeled and diced.
2 tsp. organic vanilla extract
Glaze:
1/3 C. Coconut Sugar
2/3 C. corn-free Confectioner's Sugar (I use Dandie's)
3 TBSP. Coconut Cream
3 TBSP. Earth Balance Soy-Free Butter
1 tsp. organic vanilla extract
Directions:
Preheat oven to 325 degree and grease bundt pan with vegan butter or oil generously.
Whisk flours, xanthan gum, cinnamon, ginger, baking powder, baking soda and sea salt in a small bowl and set to side. If using flax eggs, prepare flax eggs by combining 1 TBSP. of ground flax seed with 3 TBSP. of water. Set aside for 15 minutes to gel.
In a large bowl, mix Flax Eggs or regular eggs with coconut sugar and maple syrup until blended. Slowly add and mix on your lowest speed setting, applesauce, vanilla, apple juice, coconut milk, lemon juice and dry mixture. Do not over mix. Add in apples 1 cup at a time. Mix on low until coated.
Slowly pour or spoon batter into prepared bundt pan. Place in oven for 50-55 minutes, not opening the oven for the first 45 minutes. Check for doneness with a toothpick.
Remove from oven and allow to set for 10 minutes. Prepare the glaze by mixing all glaze ingredients in a small bowl until no lumps remain. Pour into small sauce pan and cook over medium-low until warmed.
Remove cake and place on cooling rack over a sheet of parchment paper. Pipe on or spoon on glaze. Top with a dusting of confectioners sugar for presentation. Transport to cake plate once cooled.
Enjoy within three days. May freeze up to two weeks.
Cake:
2 C. brown rice flour
2/3 C. potato starch
1/3 Cup tapioca starch
1 TBSP. baking powder
1 1/4 baking soda
3 tsp. cinnamon
1/3 C. coconut milk
1 tsp. lemon juice
3 TBSP. ground flax seed* (can be omitted, and use 3 eggs, if egg is eaten/tolerated)
9 TBSP. water* (omit if eggs are used)
3/4 tsp. xanthan gum
1/2 C. coconut sugar
1/2 tsp. ginger
1/2 tsp. sea salt
1/2 c. maple syrup or bee-free apple honey
3 TBSP. apple juice
3/4 C. applesauce
2 C. apples, cored, peeled and diced.
2 tsp. organic vanilla extract
Glaze:
1/3 C. Coconut Sugar
2/3 C. corn-free Confectioner's Sugar (I use Dandie's)
3 TBSP. Coconut Cream
3 TBSP. Earth Balance Soy-Free Butter
1 tsp. organic vanilla extract
Directions:
Preheat oven to 325 degree and grease bundt pan with vegan butter or oil generously.
Whisk flours, xanthan gum, cinnamon, ginger, baking powder, baking soda and sea salt in a small bowl and set to side. If using flax eggs, prepare flax eggs by combining 1 TBSP. of ground flax seed with 3 TBSP. of water. Set aside for 15 minutes to gel.
In a large bowl, mix Flax Eggs or regular eggs with coconut sugar and maple syrup until blended. Slowly add and mix on your lowest speed setting, applesauce, vanilla, apple juice, coconut milk, lemon juice and dry mixture. Do not over mix. Add in apples 1 cup at a time. Mix on low until coated.
Slowly pour or spoon batter into prepared bundt pan. Place in oven for 50-55 minutes, not opening the oven for the first 45 minutes. Check for doneness with a toothpick.
Remove from oven and allow to set for 10 minutes. Prepare the glaze by mixing all glaze ingredients in a small bowl until no lumps remain. Pour into small sauce pan and cook over medium-low until warmed.
Remove cake and place on cooling rack over a sheet of parchment paper. Pipe on or spoon on glaze. Top with a dusting of confectioners sugar for presentation. Transport to cake plate once cooled.
Enjoy within three days. May freeze up to two weeks.
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