Gluten Free Cranberry Orange Bundt Cake
Ingredients
- 1 Cup Brown rice flour
- 1 Cup Sorghum flour
- 1/2 Cup Arrowroot
- 1 1/2 tsp Xanthan gum
- 2 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 Cups Earth Balance butter sticks 3 sticks room temperature
- 1 Cup Packed light brown sugar
- 1/2 Cup Granulated sugar
- 1 Orange Zest (approx 1 tbsp)
- 5 tbsp Bob's Red MIll Egg Replacer
- 10 tbsp Warm water to be mixed with egg replacer
- 1/2 Cup Vanilla So Delicious Coconut Milk Yogurt
- 2 tsp Vanilla extract
- 1/2 Cup So Delcious Coconut milk (Original flavor)
- 1/4 Cup Fresh Squeezed orange juice
- 1/2 Cup Cold water
Icing
- 1 1/2 Cup Organic Powdered Sugar
- 3-4 tbsp Fresh Squeezed orange juice
Instructions
- Preheat oven to 350 degrees and prepare a 10 inch bundt cake pan with spectrum shortening.
- In medium bowl mix brown rice flour, sorghum, arrowroot, xathan, baking powder and salt.
- With stand mixer with paddle attachment (cream as best you can) the Earth balance butter, brown sugar, granulated sugar, and orange zest together until combined.
- In small bowl add the 5 tbsp Bob's Red Mill Egg Replacer with the 10 tbsp of warm water. Let sit for 1 minute to thicken.
- Add the egg replacer, vanilla So Delicious yogurt and vanilla to wet ingredients (butter mixture). Mix until combined. Scrape down bowl and do not worry if the mixture looks curdled. It's normal.
- Add the dry ingredients, coconut milk, orange juice and water and mix well.
- Stir in cranberries.
- Pour batter evenly into prepared bundt cake pan.
- Bake the cake for 60-70 minutes making sure it is cooked toward the center. If you test with a toothpick, insert it toward the center. Error on the side of baking a few minutes longer than not long enough.
- After baking allow the cake to cool completely right inside the pan. This will take a couple/several hours at least.
- Flip the cake and let cool longer on cake stand or cake plate. Once it is cooled completely prepare the icing.
- To make the icing: Stir together the powdered sugar and the orange juice. You will want a drizzle consistency. Add juice to thin it out, add more powdered sugar to thicken it.
- Drizzle the icing over cake just before slicing. Drizzle with fork using back and forth strokes until your desired amount of icing is on the cake.
- Serve and enjoy!
Notes
This recipe was adapted to be gluten free, egg free and dairy free from Sally's Baking Addiction