GF Vanilla Almond Mini Bundt Cakes
Serves
| 8 |
Prep time
| 15 minutes |
Cook time
| 20 minutes |
Total time
| 35 minutes |
Dietary
|
Gluten-free
|
Meal type
|
Dessert
|
Enjoy this gluten-free vanilla almond bundt cake with fresh berries and cream! Recipe can also be made dairy-free.
Ingredients
- 1 cup Gluten-free Flour Blend (Bob's Red Mill 1 to 1 or Pamela's)
- 1/2 cup Almond Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Almond Extract
- 3 Large Eggs (room temperature)
- 1/2 cup Avocado Oil (or olive oil)
- 1/2 cup Whole Milk (or almond milk)
- 3/4 cups Coconut Palm Sugar (or raw sugar)
- Whipped Cream for Topping (or Coconut Whipped Cream)
- Berries for Topping (fresh)
Directions
Step 1
|
Preheat oven to 350 degrees. |
Step 2
|
In a large mixing bowl, combine sugar, eggs, oil, milk, vanilla, and almond extract. Blend until fully incorporated. |
Step 3
|
In a separate bowl add gf flour blend, almond meal, baking powder and salt. Blend completely. |
Step 4
|
Using a paddle mixer, slowly add the flour mixture to the liquid mixture and fully incorporate. |
Step 5
|
Pour into greased mini bundt pans or one large bundt form. Bake twenty minutes for mini bundt cakes and 30 minutes for large bundt cake in a 350 degree oven. |
Step 6
|
Remove from oven and flip to cool on a cooling rack. |
Step 7
|
When cake or cakes are completely cool, add whipped cream and fresh berries on top. Finish with a mint leaf in the center. |
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