I first got the idea for this cake when I saw it in the bakery window of my favorite downtown coffee shop...it looked so delicious, I just knew I had to try my hand at it. So, when this month's Gluten Free Ratio Rally challenge was announced--Bundt Cake--I decided it was time.
The Gluten-Free Ratio Rally is a gathering of gluten free bloggers who create individual recipes around a commonly-themed baked good every month. We bake by weight instead of volume, and follow ratios of one ingredient to another, many of which are found in this book called Ratio.
The ratio I used for this cake was 1 part fat/oil: 3 parts egg: 6 parts flour: 3 parts sugar: 6 parts liquid
I don't think I've ever made this many batches, just for one recipe. But I was determined to make this a good one. Playing with it in my apple cinnamon muffins, I began to mix the flours. I am very proud of how this came out (And psyllium husk powder is my new favorite binder, making this cake hold together very nicely)! The instructions to this post look long, because of all the pictures, but it's really quite a simple recipe.
Thanks to Adina at Gluten Free Travelette for hosting our rally this month!
Here's the list of bloggers with their original Bundt cake recipes--don't they all sound yummy?! :)
Jenn | Jenn Cuisine - Blueberry Molasses Bundt Cake
Rebecca | Salts Kitchen - Pear and Cardamom Spiced Bundt Cake
Caneel | Mama Me Gluten Free - Date Pecan Bundt Cake with Orange Glaze
Charissa | Zest Bakery - Spiked Eggnog Bundt Cake with Vanilla Bourbon Glaze
Brooke | B & the boy! - Spiced Sweet Potato Bundt Cake
Adina | Gluten Free Travelette - Pumpkin Spice Bundt Cake
Mary Fran | FrannyCakes - Gluten-Free Mini Vanilla Chai Bundt Cakes
Apple Almond Cake
6 oz. whole grain flour blend
6 oz. almond flour
6 oz. coconut palm sugar
2 t. baking powder
1/2 t. salt
2 T. cinnamon
1 oz. psyllium husk powder
2 oz. grapeseed oil
12 oz. almond milk
0.5 oz. vanilla
3 medium apples, peeled and chopped
* * * * * *Preheat oven to 350 degrees F.
In a large bowl, whisk together the dry ingredients.
Grease and flour the bundt pan with olive oil and brown rice flour...I know, I don't like doing it, either, but it's a necessary evil when it comes to bundt pans!
Also, peel and chop up the apples.
When the cake is done, remove it from the oven, and cool on a cooling rack in the pan for 1 hour.
Gluten Free Fridays.)