Monday, June 8, 2015

Hummingbird Bundt Cake - Gluten Free

 Sometimes I think about the boxed cake mixes that I could grab and have cake in an hour….  Those were the days of quick food, junk food and not really caring about food labels.
Since having to go gluten free, every label has to be read, even if it says gluten free, because I now have other food intolerances, like soy and flax. 
Normally I love baking, but as I get older, it’s not as much fun anymore.  So, I look for interesting recipes to try from scratch.
I   always  really loved a pound cake or coffee cake type desert, so I look at those types for a makeover.  Those types cakes taste and bake more closely to the wheat version.
This recipe came about from seeing a recipe on Diamond Nuts – Hummingbird Bundt Cake.

Hummingbird Bundt Cake - Gluten Free
Hummingbird Bundt Cake - Gluten Free
Dry Mix
1 1/4 cups gluten free flour blend (suitable for cakes)
1 tbsp cake enhancer (King Arthur Flour) or meringue powder
1 tbsp powdered milk
1/2 tsp xanthan gum
1/2 tsp ginger powder
1/2 tsp vanilla powder (Authentic Foods)
1 cup granulated sweetener (used 34 C Stevia, 1/4 C sugar)
1/2 cup chopped pecans
Wet Ingredients and Fats
1/3 cup grapeseed oil
2 large eggs, lightly beaten
3/4 cup mashed bananas (about 1 1/2 medium)
4 ounces canned crushed pineapple, un-drained
1/2 tsp pineapple or orange extract
1/2 tsp vanilla if not using vanilla powder
Cream Cheese Glaze
1 oz cream cheese, softened
1/2 cup powdered sugar, sifted
1/2 tsp vanilla
1 Tbsp milk
Heat oven to 350F.  Grease the pan with non-stick spray or shortening, dust with fine milled rice flour or starch, Tap pan to remove excess.
 Dice pineapple, if not using diced pineapple, a small food processor works well for this
 Whisk the Dry Mix, then whisk in the pecans in a large mixing bowl
 Mix in the Wet Ingredients And Fats until blended
Hummingbird Bundt Cake - Gluten Free
Pour batter into prepared Bundt pan and bake for 50 to 60 minutes or until cake tester inserted in the center comes out not gummy
 Allow cooling on a wire rack for about 10 minutes.  Invert the cake onto a plate to cool to barely warm before glazing.
Hummingbird Bundt Cake - Gluten Free
Servings: 12
Nutrition (part Stevia blend and sugar was used):
245 calories, 110 calories from fat, 12.5g total fat, 33.9mg cholesterol, 424.9mg sodium, 112.6mg potassium, <1mg iron, 69.7mg calcium, 2.4mg vitamin c, 245 calories, 30.7g carbohydrates, 1.8g fiber, 28.8g net carbohydrates, 8.2g sugar,  3g protein, 245 calories.

   © 2015