Gluten-Free Ginger Molasses Sunflower Bundt Cake

gluten free sunflower cake
Gluten free sunflower cake
Prep time: 50 mins
Cook time: 50 mins
Calories: 232

This recipe was originally published in 2012.

The ginger and molasses flavor of this moist molasses sunflower bundt cake is reminiscent of holiday gingerbread cookies. It gets even better the second day. Use rum as a flavoring along with vanilla extract for grown-up richness. Frost with colored icing or serve with whipped topping of choice. Gluten-free sprinkles make this cake party central.

*TIP Raw, shelled tree nuts, if tolerated, can be substituted for sunflower seeds.

**TIP Add 2-3 tablespoons dark rum with the vanilla to make a special party cake for  grown-up gatherings.

Recipe by Madalene Rhyand, director of Gluten Free and More‘s test kitchen.

Yields 10 servings


  • 1 cup raw shelled sunflower seeds*
  • 1-2 tablespoons freshly grated ginger or ⅓ cup ginger
  • sugar crystals
  • ½ cup white rice flour
  • ½ cup brown rice flour
  • ½ cup sweet white sorghum flour
  • ¼ cup tapioca starch or potato starch (not potato flour)
  • ¼ cup millet flour
  • ¼ cup coconut flour or ground coconut flakes
  • 2 tablespoons arrowroot
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon guar gum or xanthan gum
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter or butter replacement of choice, room temperature (coconut oil works well)
  • ½ cup sugar of choice
  • ¼ cup agave nectar or honey
  • 1 cup milk or milk of choice
  • ⅓ cup unsweetened applesauce
  • 2 tablespoons molasses
  • 2 teaspoons pure vanilla extract**
  • ½ cup hot water
  • 1 teaspoon apple cider vinegar, optional


1Lightly grease a 10-inch bunt pan. Preheat oven to 350 degrees F.

2Spread shelled raw sunflower seeds on a flat pan and roast for five minutes at 350 degrees or until they start to brown. Stir at 2 minutes. Remove from oven and let cool. Grind sunflower seeds into flour consistency in a food processor. Some tiny pieces are okay.

3Add grated ginger and pulse 1 minute. (If using ginger candy crystals, add and pulse 1 minute.)

4Pour mixture into a large bowl and add rice flours, sorghum flour, tapioca starch, millet flour, coconut flour, arrowroot, ground cinnamon, baking powder, guar gum, baking soda and salt. Mix dry ingredients well with sunflower seed flour and ginger.

5In the bowl of a mixer, cream butter and sugar.

6Add agave nectar, milk, applesauce, molasses, vanilla, hot water and apple cider vinegar. Beat on low until mixed well.

7Add dry ingredients to wet ingredients 1 cup at a time until all is combined. (If mixture seems too dry, add more liquid 1 tablespoon at a time)

8Beat on medium speed until smooth.

9Pour batter into prepared bundt pan. Smooth top with wet spatula, if needed.

10Bake in preheated oven 45 to 50 minutes or until toothpick comes out clean.

11Cool completely. Use a rubber spatula to loosen around collar of pan and edges. Invert onto a serving plate.

12Cover and refrigerate cake for longer keep. It can be sliced, wrapped in cling wrap and frozen in individual pieces.

1 serving contains 232 calories, 11g total fat, 5g saturated fat, 0g trans fat, 17mg cholesterol, 126mg sodium, 32g carbohydrates, 3g fiber, 9g sugars, 4g protein.