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Easter bundt cake, reinvented the allergy friendly way: sugar-, gluten-, dairy- and egg-free, vegan recipe

April 10, 2014 By Nora Leave a Comment

Greeting from the Easter Bunny. πŸ˜‰ I thought a bundt cake for Easter would be nice. My intention was to prepare a simple basic recipe, adjustable to anyone’s taste by adding some nuts, dried fruits or spices, only without sugar, gluten, dairy and gluten, of course.

I chose some homemade apricot jam to go with my slice of cake in the morning.

Easter bundt cake, reinvented the allergy friendly way: sugar-, gluten-, dairy- and egg-free, vegan recipe

To be honest, I developed a bundt cake recipe with carrots and apples almost 2 years ago now (which I still need to translate), so I thought this cocoa bundt cake wouldn’t be a big fuss. Well, it took me 6 times to be fully satisfied with the result. πŸ™‚ The first ones were also nice, I just had to make some slight adjustmenst to its texture.

Yes, we’ve been eating cocoa bundt cake for our morning snack in the previous couple of weeks. πŸ™‚

Easter bundt cake, reinvented the allergy friendly way: sugar-, gluten-, dairy- and egg-free, vegan recipe

My dear husband, Z took these picture this morning: they are so fresh, they’re almost hot. πŸ™‚ I like them a lot so there are going to be some more in this post.

Easter bundt cake, reinvented the allergy friendly way: sugar-, gluten-, dairy- and egg-free, vegan recipe

Ingredients for a small (18 cm/7 inch) bundt cake form:
100g or 0.75 cup millet flour

100g or 1 cup brown rice flour

50g or 0.5 cup buckwheat flour

20g or 2 tablespoons of flaxseed flour (very finely ground)

2 tablespoons of cocoa powder

pinch of salt

1 teaspoon of baking soda

50g or 4 tablespoons coconut oil

2 tablespoons olive oil

liquid sweetener equivalent of 100g of sugar / 1/2 teaspoon of stevia powder

1 teaspoon of homemade vanilla extract

200 ml or 1 cup brown rice milk

50 ml or 0.25 cup water

1 small apple (150-200g)
1/2 teaspoon of apple cider vinegar

I do measurements in grams because it is a lot more precise than working with cups. Trust me, it is worth investing in a kitchen scale: The Gluten Free Girl and The Gluten Free Vegan Girl also agree. πŸ˜‰

Millet and buckwheat I ground myself in a small coffe grinder. This way I don’t need to look for gluten free mills: its simpler and cheaper, as well.

Easter bundt cake, reinvented the allergy friendly way: sugar-, gluten-, dairy- and egg-free, vegan recipe

  1. Grease your bundt cake form in a thin layer with coconut oil and sprinkle with rice flour. Preheat the convection oven to 160C/320F.
  2. Peels the apple and cut it into small cubes. Steam the apple cubes in the 50 ml of water.
  3. In a bowl, mix the flours with the cocoa powder, bicarbonate of soda and pinch of salt.
  4. Once the apple cubes are soft, put them in a food processor or blender with some rice milk and blend until smooth. Mix in the coconut oil: let it melt if it was solid before. Now por in the remaining liquids: olive oil, vanille extract, vinegar, sweetener/stevia.
  5. In 2-3 portions, combine the liquid mixture with the flours and pour the dough in the baking mold. Bake it until a needle comes out clean of your bundt cake: approx. 30-40 minutes.
Easter bundt cake, reinvented the allergy friendly way: sugar-, gluten-, dairy- and egg-free, vegan recipe

So, baking a bundt cake for Easter without sugar, gluten, dairy and eggs is quite simple, isn’t it? πŸ™‚ This cake can be soft and airy if you get the bicarbonate of soda – apple vinegar ratio right. The whole cake contains about 200g carbs, I usually make 8-10 slices, which makes 20-25g CH/slice.
I hope I managed to be in time with recipe for Easter weekend, if you feel like some cocoa bundt cake. πŸ™‚
If you liked this recipe, please don’t forget to subscribe to my updates via email!

Easter bundt cake, reinvented the allergy friendly way: sugar-, gluten-, dairy- and egg-free, vegan recipe

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Filed Under: dairy-free, egg-free, gluten-free, nut-free, sugar-free, top 8 free, vegan, vegetarian, yeast-free Tagged With: bundt cake, chocolate, dessert, low glycemic

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I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

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