Gluten-Free Bundt Cakes

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Delicious gluten-free desserts that feed a crowd

Bundt cakes are very popular this time of year—and no wonder. Lovely as a centerpiece dessert on buffet and brunch tables, these confections are simple to make, can be prepared ahead, are easily transported and win versatility awards. No need to layer or frost. Gluten-Free Bundt cakes are already dressed up, thanks to attractive indentations from the pan. Just drizzle them with icing or dust with confectioners’ sugar—and enjoy!

Gluten-Free Chocolate Bundt Cake

MAKES ONE 10-INCH GLUTEN-FREE CAKE

The deep chocolate flavor of this rich cake comes from layering 3 types of chocolate in one cake. Easy to make, this cake is large enough to feed a crowd, perfect for parties and entertaining. Best when eaten within 4 days of baking. This gluten-free recipe can be made dairy-free; see instructions below. It cannot be made with egg replacement.

¼ cup water
1 tablespoon instant espresso coffee powder
3 ounces good-quality semisweet chocolate, chopped
2 cups Brown Rice Flour Blend
½ cup unsweetened cocoa powder (not Dutch processed)
3 tablespoons buttermilk powder*
2 teaspoons baking soda
2 teaspoons baking powder
¾ teaspoon xanthan gum
½ teaspoon salt
1 cup canola oil
¾ cup water
4 large eggs
2 cups sugar
2 teaspoons pure vanilla extract
1 teaspoon pure chocolate extract (see Shopping List, on right)
1¼ cups semisweet chocolate chips
-Chocolate Ganache Glaze

1. Preheat oven to 350°F. Position rack in center of oven. Lightly grease a 12-cup Bundt pan (10 inches across the top) with cooking spray.

2. Bring ¼ cup water to a simmer in a small saucepan. Turn off heat. Add espresso coffee powder and stir until dissolved. Add chopped chocolate and whisk until smooth. Remove from heat and cool until lukewarm.

3. Put flour blend, cocoa powder, buttermilk powder, baking soda, baking powder, xanthan gum and salt in a medium bowl and whisk until thoroughly combined. Set aside.

4. Combine oil and ¾ cup water in a glass measuring cup. Set aside.

5. Beat eggs in large bowl of electric mixer until lemon-colored. Slowly add sugar, 2 tablespoons at a time, and beat until mixture turns pale yellow and thick. Beat in melted chocolate-coffee mixture, vanilla extract and chocolate extract.

6. Add flour mixture alternately with oil and water mixture in two additions. Scrape sides and bottom of bowl. Then mix at low speed 1 more minute. Do not overbeat. Stir chocolate chips into the batter.

7. Pour batter into prepared pan. Place cake in center of preheated oven and bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Do not open oven door during the first 45 minutes of baking.

8. Remove cake from the oven and cool on a rack 10 minutes. Carefully remove cake from pan and cool slightly on rack. Spoon warm Chocolate Ganache Glaze over top of cake and let it drip down the sides. Let cake cool completely before transferring to a cake plate.

Yields 16 slices. Each slice contains 446 calories, 24g total fat, 7g saturated fat, 0g trans fat, 59mg cholesterol, 300mg sodium, 59g carbohydrate, 3g fiber, 38g sugars, 5g protein, 36Est GL.

Gluten-Free Chocolate Bundt Cake

Photo by Brian Ambrose Photography

Gluten-Free Chocolate Ganache Glaze

MAKES ABOUT ¼ CUP

Extra glaze that drips down under the rack can be scraped up, rewarmed, and drizzled back over the cake to make a thicker topping.

3 ounces semisweet chocolate, chopped
3 tablespoons heavy cream, coconut cream or dairy-free milk
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract

1. Place chocolate, heavy cream and corn syrup in a small, heavy saucepan and combine.

2. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth.

3. Remove from heat and add vanilla, stirring to blend. Cool slightly before drizzling over cake. Glaze will thicken as it cools. It should be thickened but still pourable.

Each tablespoon contains 156 calories, 11g total fat, 6g saturated fat, 0g trans fat, 18mg cholesterol, 8mg sodium, 17g carbohydrate, 1g fiber, 11g sugars, 1g protein, 9Est GL.
DAIRY-FREE

For Dairy-Free Chocolate Bundt Cake, omit 3 tablespoons buttermilk powder and ¾ cup water from the recipe. Combine ¾ cup dairy-free milk of choice
with 2 teaspoons lemon juice or distilled vinegar; add ¾ cup of this liquid to the oil in step 4.


Gluten-Free Apple Bundt Cake

Photo by Brian Ambrose Photography

Gluten-Free Apple Bundt Cake

MAKES ONE 10-INCH GLUTEN-FREE CAKE

This gluten-free cake is moist and flavorful. Cinnamon, nutmeg and allspice pair with apples and a touch of rum to create a fragrant confection that will have everyone asking for seconds. This recipe also makes a delicious coffee cake for holiday brunch. Best when eaten within 3 days of baking. This recipe can be made dairy-free.

2½ cups Brown Rice Flour Blend
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon buttermilk powder*
2 teaspoons ground cinnamon
¾ teaspoon xanthan gum
½ teaspoon ground nutmeg
½ teaspoon allspice
½ teaspoon salt
3 large eggs
1 cup granulated sugar
½ cup loosely packed dark brown sugar
¾ cup canola oil
3 tablespoons dark rum or apple juice
⅓ cup water*
2 teaspoons pure vanilla extract
3 cups peeled, cored and chopped Granny Smith apples (about ½-inch dice), room temperature
1 cup coarsely chopped walnuts or unsalted pumpkin seeds
-Caramel Glaze or confectioners’ sugar

1. Preheat oven to 350°F. Position rack in center of oven. Lightly grease a 12-cup Bundt pan (10 inches across the top) with cooking spray.

2. Whisk flour blend, baking powder, baking soda, buttermilk powder, cinnamon, xanthan gum, nutmeg, allspice and salt in a small bowl. Set aside.

3. Beat eggs in large bowl of an electric mixer until well blended. Add sugars and beat until creamy, about 1 minute. Scrape the bowl. Add flour mixture, oil, rum, water and vanilla and mix at low speed 1 minute until well combined. Do not overbeat. Mix in apples and walnuts.

4. Spread batter into prepared pan. Place in center of preheated oven and bake 50 to 55 minutes or until a toothpick inserted in the center of cake comes out clean. Do not open oven for first 45 minutes.

5. Remove cake from oven and cool on a rack 8 minutes. Carefully remove cake from pan and cool slightly on rack.

6. Spoon Caramel Glaze (below) over top of cake and let it drip down the sides. Alternatively, sift confectioners’ sugar over top of cake once it cools. Let cake cool completely before transferring it to a cake plate.

Yields 16 slices. Each slice contains 403 calories, 20g total fat, 4g saturated fat, 0g trans fat, 49mg cholesterol, 239mg sodium, 52g carbohydrate, 2g fiber, 31g sugars, 4g protein, 33Est GL.

Gluten-Free Apple Bundt Cake

Photo by Brian Ambrose Photography

DAIRY-FREE

For Dairy-Free Apple Bundt Cake, omit 1 tablespoon buttermilk powder and ⅓ cup water in the recipe. Combine ⅓ cup dairy-free milk of choice with 1 teaspoon lemon juice or distilled vinegar. Add ⅓ cup of this liquid to the egg-sugar mixture in step 3, along with the other wet ingredients.

GF&M’s TEST KITCHEN

For Egg-Free Apple Bundt Cake, omit 3 eggs. Reduce oil in the recipe to ½ cup. Combine 1 tablespoon flax meal with 3 tablespoons hot water; let cool. Make calcium water per instructions on Pomona’s Universal Pectin. Mix 2 teaspoons Pomona’s Universal Pectin with 4 to 6 tablespoons calcium water (enough to make a smooth paste). Add pectin mixture to ⅓ cup water in the recipe and beat just until smooth. Add flax gel, stirring to combine. Add this mixture to replace 3 eggs in step 3. When cake is cool, cover and refrigerate it 2 to 3 hours to firm. Serve cake at room temperature.

Caramel Glaze

MAKES 1 CUP

Extra glaze that drips down under the rack can be scraped up, rewarmed and drizzled back over the cake to make a thicker topping. This glaze can also be spooned over ice cream or used for dipping apple slices.

⅓ cup brown sugar
3 tablespoons unsalted butter or dairy-free butter alternative
3 tablespoons heavy cream, coconut cream or dairy-free milk of choice
1 teaspoon pure vanilla extract
⅔ cup confectioners’ sugar

1. Combine brown sugar and butter in a small, heavy saucepan. Cook over medium-high heat until butter melts and sugar dissolves.

2. Stir in heavy cream. Bring mixture to a low, gentle boil and cook 1 minute.

3. Remove from heat. Add vanilla and whisk. Then add confectioners’ sugar and whisk until smooth.

4. Cool until lukewarm before drizzling over cake. Glaze will thicken as it cools. It should be thick but still pourable.

Each tablespoon contains 66 calories, 3g total fat, 2g saturated fat, 0g trans fat, 9mg cholesterol, 3mg sodium, 9g carbohydrate, 0g fiber, 9g sugars, 0g protein, 7Est GL.

Gluten-Free Pumpkin Spice Bundt Cake

Photo by Brian Ambrose Photography

Gluten-Free Pumpkin Spice Bundt Cake

MAKES ONE 10-INCH GLUTEN-FREE BUNDT CAKE

Baked in a traditional Bundt pan, this gluten-free cake has a moist, tender crumb and a delicate outer crust. It’s fragrant with cinnamon, allspice, nutmeg and ginger and will fill your house with a warm, comforting aroma. Drizzle with Caramel Glaze, sprinkle with confectioners’ sugar or serve it with ice cream or dairy-free frozen dessert. The flavor and texture of this cake is best when served at room temperature.

2 cups Brown Rice Flour Blend
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
4 large eggs
1½ cups granulated sugar
¾ cup + 2 tablespoons canola oil
1 (15-ounce) can pumpkin puree (about 1¾ cups)
-Caramel Glaze  or confectioners’ sugar, for garnish

1. Preheat oven to 350°F. Position rack in center of oven. Lightly grease a 12-cup Bundt pan (10 inches across the top) with cooking spray.

2. Place flour blend, baking powder, cinnamon, allspice, baking soda, xanthan gum, nutmeg, ginger and salt in a small bowl and whisk to combine. Set aside.

3. Beat eggs in large bowl of an electric mixer until lemon-colored. Slowly add sugar, 2 tablespoons at a time, and beat until mixture turns pale yellow and thick. Add oil and pumpkin puree and beat at medium speed until well blended. Scrape bowl and beaters. Add flour mixture and mix at low speed 1 minute until thoroughly combined. Do not overbeat.

4. Spread batter into prepared pan. Place in center of preheated oven and bake 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Do not open oven for first 45 minutes.

5. Remove cake from oven and cool on a rack 8 minutes. Carefully remove cake from pan and cool slightly on the rack.

6. Spoon Caramel Glaze over top of cake and let it drip down the sides. Alternatively, sift confectioners’ sugar over top of cake once it is cool. Let cake cool completely before transferring to a cake plate.

Yields 16 slices. Each slice contains 344 calories, 17g total fat, 3g saturated fat, 0g trans fat, 62mg cholesterol, 239mg sodium, 47g carbohydrate, 2g fiber, 29g sugars, 3g protein, 30Est GL.
GF&M’s TEST KITCHEN

For Egg-Free Pumpkin Spice Cake, omit 4 eggs. Reduce oil in the recipe to ½ cup. Add 3 tablespoons arrowroot powder or cornstarch to dry ingredients in step 2. Combine 1 tablespoon flax meal with 3 tablespoons hot water; let cool. Use this mixture to replace 4 eggs in step 3.

Brown Rice Flour Mix

MAKES 3 CUPS

Store this blend in a tightly sealed container until used. Finely ground brown rice flour is available from Authentic Foods (authenticfoods.com). Make your own by pulverizing regular brown rice flour into a powder in a food processor or a clean coffee grinder. Sift out the grit.

2 cups finely ground brown rice flour
⅔ cup potato starch (not potato flour)
⅓ cup tapioca flour/starch

1. Combine ingredients in a large container and shake well. Spoon flour into measuring cups for recipes.

Each cup contains 567 calories, 3g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 8mg sodium, 127g carbohydrate, 5g fiber, 1g sugars, 8g protein, 86Est GL.

TIP: This blend (Authentic Foods GF Classic Blend) can be purchased already made from Authentic Foods (authenticfoods.com).


Gluten-Free Lemon Buttermilk Bundt Cake

Photo by Brian Ambrose Photography

Gluten-Free Lemon Buttermilk Bundt Cake

MAKES ONE 10­-INCH GLUTEN-FREE CAKE

This old-fashioned cake will seduce you with its delicate lemon flavor and tender, moist texture. It’s perfect for a late morning coffee klatch, an afternoon tea or a potluck dinner. Dress it up with fresh berries and ice cream or enjoy it on its own. This cake has a delicate lemon flavor; add an extra tablespoon of grated lemon rind for a more vibrant lemon flavor. Serve it slightly chilled or at room temperature. Best when eaten within 3 days of baking. This recipe can be made dairy-free; see instructions below.

2½ cups Brown Rice Flour Blend
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
4 large eggs
1¾ cups granulated sugar
¾ cup + 2 tablespoons canola oil
1 cup low-fat buttermilk
1 teaspoon pure vanilla extract
1½ teaspoons pure lemon extract
1 tablespoon grated lemon rind, packed, more to taste
-Lemon Glaze (page 61) or confectioners’ sugar, for garnish

1. Preheat oven to 350°F. Position rack in center of oven. Lightly grease a 12-cup Bundt pan (10 inches across the top) with cooking spray.

2. Place flour blend, baking powder, baking soda, xanthan gum and salt in a small bowl and whisk to combine. Set aside.

3. Place eggs in the large bowl of an electric mixer and beat until lemon colored. Add sugar, 2 tablespoons at a time, and beat until pale yellow and thick. Scrape the bowl. Add flour mixture, oil, buttermilk, vanilla, lemon extract and grated lemon rind. Mix at slow speed 1 minute until well combined. Do not overbeat.

4. Spread batter into prepared pan. Place in center of preheated oven and bake 50 to 55 minutes or until a toothpick inserted in the center of cake comes out clean. Do not open the oven for the first 45 minutes.

5. Remove cake from oven and cool on a rack 8 minutes. Carefully remove cake from pan and cool slightly on a rack. Spoon Lemon Glaze (page 61) over top of cake and let it drip down the sides. Alternatively, sift confectioners’ sugar over top of cake once it’s cool. Let cake cool completely before transferring to a cake plate.

Yields 16 slices. Each slice contains 358 calories, 16g total fat, 3g saturated fat, 0g trans fat, 61mg cholesterol, 249mg sodium, 51g carbohydrate, 1g fiber, 30g sugars, 3g protein, 34Est GL.

Gluten-Free Lemon Buttermilk Bundt Cake

Photo by Brian Ambrose Photography

DAIRY-FREE

For Dairy-Free Lemon Buttermilk Bundt Cake, combine 1 cup milk of choice with 1 tablespoon lemon juice or distilled vinegar. Use 1 cup of this liquid to replace the buttermilk in step 3.

GF&M’s TEST KITCHEN

For Egg-Free Lemon Buttermilk Bundt Cake, omit 4 eggs. Reduce oil in the recipe to ½ cup. Add 3 tablespoons arrowroot powder or cornstarch to dry ingredients in step 2. Combine 1 tablespoon flax meal with 3 tablespoons hot water; let cool. Use this mixture to replace 4 eggs in step 3.

Lemon Glaze

MAKES 1¼ CUPS GLAZE

Extra glaze that drips down under the rack can be scraped up, rewarmed and drizzled back over the cake to make a thicker topping.

3 tablespoons unsalted butter or dairy-free alternative
1 tablespoon heavy cream or coconut cream or dairy-free milk of choice
2 tablespoons fresh lemon juice
¼ teaspoon pure lemon extract
1 cup confectioners’ sugar

1. Melt butter in a small, heavy saucepan. Stir in heavy cream and bring to a simmer.

2. Remove from heat. Add lemon juice, lemon extract and confectioners’ sugar in two additions; whisk until very smooth.

3. Cool to lukewarm before drizzling over cake. Glaze will thicken as it cools. It should thicken but still be pourable.

Each tablespoon contains 41 calories, 2g total fat, 1g saturated fat, 0g trans fat, 6mg cholesterol, 1mg sodium, 6g carbohydrate, 0g fiber, 6g sugars, 0g protein, 4Est GL.

Annalise Roberts (mygluten-freetable.com) is the author of four gluten-free cookbooks. These recipes are reprinted with permission from Gluten-Free Baking Classics: The Heirloom Collection (Full Court Press, 2014).

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