Greeting from the Easter Bunny. 😉 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.
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. 🙂 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. 🙂
My dear husband, Z took these picture this morning: they are so fresh, they’re almost hot. 🙂 I like them a lot so there are going to be some more in this post.
Ingredients for a small (18 cm/7 inch) bundt cake form:
100g or 0.75 cup millet flour
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
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. 😉
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.
- Grease your bundt cake form in a thin layer with coconut oil and sprinkle with rice flour. Preheat the convection oven to 160C/320F.
- Peels the apple and cut it into small cubes. Steam the apple cubes in the 50 ml of water.
- In a bowl, mix the flours with the cocoa powder, bicarbonate of soda and pinch of salt.
- 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.
- 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.
So, baking a bundt cake for Easter without sugar, gluten, dairy and eggs is quite simple, isn’t it? 🙂 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. 🙂
If you liked this recipe, please don’t forget to subscribe to my updates via email!
I hope I managed to be in time with recipe for Easter weekend, if you feel like some cocoa bundt cake. 🙂
If you liked this recipe, please don’t forget to subscribe to my updates via email!
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