|Almond flour makes this banana Bundt® cake gluten-free gorgeous.|
Almond Flour Cake Love
Baking weather has arrived. Are you feeling the urge? I am. It's Bundt® Cake time. Time for stirring up gluten-free cake batters with soft ripe bananas, pumpkin puree, and applesauce, filling the kitchen with the warm sweet scent of cinnamon. Time to tie on your cute little apron and invoke your inner Domestic Goddess. Because the groovy-spooky Fall Equinox is right around the corner, I am sorry to tell you. Summer fun is fading fast, Sweetpea. Your tan lines are disappearing.
Your UGGs are calling.
So paw through your stash of rocket shaped Popsicle molds, drink umbrellas and pool party napkins. Get ready to retire the flamingo adorned lemonade pitcher (unless you happen to live in Boca Raton). Snake your way into the back dark corner of your kitchen closet.
Liberate the Bundt® pan you haven't used since Ground Hog Day.
It's dusty but it cleans up nice.
|A rich and tasty banana cake made with almond flour.|
By Karina Allrich September 2010.
Karina's Banana Almond Bundt® Cake Recipe
Steve made this luscious cake using three free-range organic egg whites but if you wish to keep this cake vegan, using Ener-G Egg Replacer also works. You'll need an egg replacer that equals 1/3 cup liquid.
Preheat oven to 350ºF. Prepare a Bundt® cake pan by rubbing a little oil in it. Dust with a quick sprinkle of gluten-free flour if you like.
In a large mixing bowl, beat together until smooth:
1 liquid cup fresh banana puree (2-3 ripe medium organic bananas)
3 free-range organic egg whites, beaten or Ener-G Egg Replacer whisked till frothy
1/2 cup light olive oil
1 1/3 cups organic light brown sugar
1 tablespoon organic raw agave nectar or honey
1 teaspoon fresh lemon or lime juice1 tablespoon bourbon vanilla extract
Add in and beat:
1 cup almond meal/flour
1 cup sorghum flour
1/2 cup tapioca flour/starch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
Beat for one minute until the cake batter is smooth. Scoop the batter into the prepared Bundt® cake pan and even out the surface with a silicone spatula.
Bake in the center of a preheated oven for 40 to 50 minutes (mine took 45 minutes) until the cake is firm but gives slightly to a gentle touch; test with a cake tester if you like. If you use a smaller pan, it may take longer to bake through.
Cool on a wire rack. When the cake is cooled place a serving plate on top of the pan and invert the pan to release the cake onto the plate.
Sprinkle with powdered confectioner's sugar, if you desire.
This rich banana cake freezes well. We wrap slices in foil and bag them in freezer bags for take along treats.
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
|A slice of banana cake, and coffee. Heaven.|
More gluten-free Bundt® cake love:
Rhubarb Lemon Bundt Cake from Celiac Teen
Maple Bundt Cake, Gluten-Free at Four Chickens
Pumpkin Chocolate Chip Mini-Bundt Cakes at I Am Gluten-Free
Pumpkin Bundt® Cake (vegan) here on Gluten-Free Goddess
Banana Blueberry Muffin Cake (nut-free) at Gluten-Free Goddess