Easy Gluten Free Bundt Cake

This is one of the easiest gluten free (vegan) cakes I've every made. The recipe was given to me by a vegan friend.

I mixed the simple ingredients by hand in a large bowl and just poured the batter into a greased bundt pan. It literally took me less than 10 minutes prep and then 25-30 minutes to bake the cake.




It's a perfect allergy friendly and parve cake as it has no dairy, no eggs, no gluten, no nuts, no soy - I know - but it really delicious- even my grandkids love it. Perfect when you are having company.

I made it for a large holiday dinner that included my soy free nephew, my gluten free sister in law
( and me), my egg free friend, and my nut free friend. This one delicious moist cake that worked for all the "special needs" eaters as well as the "normal" eaters.

I used Bob's Red Mill All Purpose Gluten Free Flour which is available in many supermarkets in the gluten free isle. The ingredients sound heavy but they don't taste heavy and they are the bean base adds fiber and nutrients. Since you use this flour the same as regular flour, if you are not gluten free you can use regular flour for this recipe.

Bob's Red Mill All Purpose Gluten Free Flour - 22 oz - 2 pk from Amazon

"Ingredients

Garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour.

Directions

You can replace regular flour with the Gluten Free All Purpose Flour in your recipes 1:1. We ( Bob Mills) recommend that Xanthan Gum is added for best results. Yeasted breads are a little more difficult and may require eggs, vinegar and possibly more liquid to be added to the recipe."

I did not add Xanthan Gum to this cake and it worked great. I also use this flour for my really easy little bagella rolls ( 1 point each on Weight Watchers)

Cake Recipe

1 batter in the bundt sprinkled with cinnamon and coconut sugar crystals 

Ingredients: 
1 and 1/4 cups of gluten free flour
1 cup of mashed banana
1/2 cup of coconut crystal sugar ( lower on glycemic scale)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon salt
1/4 cup oil
1 teaspoon of vanilla
cinnamon and coconut crystal mixture
optional: add dairy free chocolate chips , unsweetened cocoa powder


Directions:
Preheat oven to 350 degrees
Mix dry ingredients in one bowl and wet ingredients in another bowl. Mix together with a fork or spoon. * If batter is too thick add 1/4 cup of almond milk and stir. Pour into greased bundt pan and bake for 50 minutes or until toothpick comes up clean. Remove from oven, let cool on a rack. When cool invert on a plate..


Coconut sugar is a lower glycemic sugar that is available at Whole Foods, Trader Joe's and most health food stores. It is lower in carbohydrates than traditional sugar and considered somewhat  healthier because it is coconut sap and has some nutrients. Personally, I still use it in moderation.

I get them at Trader Joes, some supermarkets or at health food stores

My Notes: 

1. To make this cake larger, I made the batter twice. I have not tried to double the batter yet. One batter was plain and to the other I added cocoa. I layered my bundt cake with plain banana cake on the bottom and chocolate banana on top.

2. There is a reason why a recipe might contain both baking powder and baking soda in the same recipe although their function is the same. I read that baking powder alone might be too acid in the cake and the baking soda is alkaline and makes the cake taste better- It also has something to do with the browning of the cake.

Photo of the cake when I make a single batter- I make it in the bundt pan, but it is a smaller cake