March | 2013 | Glutenfreehub

Occasionally, I come home to find random presents waiting for me from Husband. Sometimes it’s a piece of smelly cheese (he doesn’t like this, so it’s very sweet of him to buy me some Roquefort) or a gluten-free cookie. Recently, I came home to find a bundt cake pan on our counter. I was very excited for two reasons: one, our lack of space has meant a moratorium on new bake ware in our house, so this was wholly unexpected and second, he had picked out just the right pan design, one I had mentioned months ago. I was so pleased I immediately set to work to develop a gluten-free recipe.

Bundt cake, it looks so beautiful and expensive, but it is very easy to make.

The result was this recipe, a dense and spicy sponge cake that is not overly sweet. I balanced the spicy cake with a sweet glaze. The balance of orange and maple adds just the right amount of sweetness, like a donut.

I baked several of these. Husband devoured each of the ones baked for him. When I baked one for the office, the plate was clean within 10 minutes with many complimentary emails following cake delivery. Several people mentioned they didn’t know it was gluten-free.

The greased and dusted bundt pan.

It’s best to have all ingredients at room temperature before you start work.

For the cake:

25g or 1/4 cup almond flour

95g or 3/4 cup white rice flour

90g or 1/2 cup millet flour

70g or 1/2 cup sorghum flour

65g or 1/2 cup cornstarch

2 t guar gum

It’s important to sift the flour and the powdered sugar to get a good texture on the cake.

1 1/2 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t nutmeg

1 t cinnamon

1/2 t clove or all spice

1 t ginger

1/2 t Chinese five spice

3/4 cup sugar

1/2 cup brown sugar, lightly packed

12 T unsalted butter, soft

1 t vanilla

4 eggs

3/4 cup yogurt (I used Greek yogurt, it’s lower in sugar than regular yogurt)

For the glaze:

1 – 1 1/2 cup powdered sugar

2 T maple syrup

2-4 T orange juice

Add the eggs and vanilla slowly, allowing each to become incorporated before you add the next egg

1. Preheat the oven to 350ºF/ 180ºC. Grease your bundt or tube pan. Lightly dust with cornstarch or white rice flour.

2. Add the almond flour to a medium bowl. Then just sift all the other dry ingredients (except the sugar) into the bowl on top of the almond flour. Mix together.

3. Cream the butter and sugars together on high speed, two to three minutes, until light and fluffy. Add the vanilla and eggs, one at a time. Blend for another two to three minutes. Scrape down the bowl.

4. Add 1/3 of the flour to the bowl on low speed. Then add 1/2 the yogurt. Alternate again, ending with the last 1/3 of the dry ingredients.

5. Pour into the bundt pan. The batter will seem a little like it is too thick; it is not.

The batter will be so thick, it might look like a slightly runny cookie batter.

6. Bake for 45-55 minutes, until a toothpick inserted in the middle comes out clean.

7. Allow to cool 10-15 minutes before un-molding the cake onto a plate to cool completely (personal preference: I like to glaze the underside of the cake before un-molding it so the glaze kind of soaks into the cake).

8. Make the glaze by sifting the powdered sugar into a small bowl. I start with 1 cup of powdered sugar (you can always add more, but a little glaze goes a long way in this case). Then add the maple syrup and orange juice. Add the liquids 1 T at a time, until you have achieved your desired consistency. I prefer a runnier glaze, so I use more liquid.