Vegan Gluten-Free Cranberry Bundt Cake

thevegan8.com

Susiequilter

4 cups (448g) blanched almond flour (very important to use finely ground)

1 cup (160g) potato starch, not potato flour (don't sub)

4 teaspoons baking powder, yes 4 (this is a large cake)

1 teaspoon fine salt

optional: 4 teaspoons cinnamon (I used it to give the cake warmth)

1 cup (320g) pure maple syrup

1 cup (240g) unsweetened applesauce

4 teaspoons (23g) vanilla extract

5 tablespoons (75g) lite canned coconut milk, shaken first

½ cup dried cranberries (use more or less depending on preference, or use chocolate chips or nuts for variations)

subheading: Maple Cinnamon Glaze:

¼ cup maple syrup

¼ teaspoon vanilla extract

½ teaspoon cinnamon

1 ½ tablespoons potato starch

subheading: Note:

This cake uses a lot of almond flour because it is a large cake. It is very easy to measure incorrectly with almond flour and gluten-free flours in general, so I cannot stress enough why a scale is important. I recommend Honeyville, King Arthur or HEB brand if in Texas for best results. Unfortunately, Bob's Red Mill does not do well, as it's very gritty and produces results that are not light/fluffy. This cake uses a lot of almond flour because it is a large cake. It is very easy to measure incorrectly with almond flour and gluten-free flours in general, so I cannot stress enough why a scale is important. I recommend Honeyville, King Arthur or HEB brand if in Texas for best results. Unfortunately, Bob's Red Mill does not do well, as it's very gritty and produces results that are not light/fluffy.

Directions at thevegan8.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer