A Gluten-free Vegan Cranberry Bundt Cake that is also grain-free and oil-free. Light, fluffy, moist and only 8 ingredients! Topped with a really simple maple cinnamon glaze. So delicious and easy to make.
4cups(448g) blanched almond flour (very important to use finely ground)
1cup(160g) potato starch, not potato flour (don't sub)
optional: 4 teaspoons cinnamon
1cup(320g) pure maple syrup
1cup(240g) unsweetened applesauce
4teaspoons(20g) vanilla extract
5tablespoons(75g) lite canned coconut milk, shaken first
1/2cupdried cranberries (use more or less depending on preference, or use chocolate chips or nuts for variations)
Maple Cinnamon Glaze
1 1/2tablespoonspotato starch
This cake uses a lot of almond flour because it is a large cake. It is very easy to measure incorrectly with almond flour and gluten-free flours in general, so I cannot stress enough why a scale is important. I recommend Honeyville, Nature's Eats or the King Arthur brand. Unfortunately, Bob's Red Mill does not do well, as it's very gritty and produces results that are not light/fluffy.
Preheat an oven to 350°F (177°C) and grease and flour a 10 inch bundt pan well. I use the Pillsbury "baking flour" nonstick spray and it releases the cake perfectly everytime.
To correctly measure the almond flour, use a scale. Otherwise, to measure best, scoop out the almond flour with your cup and pat it down fairly well to make sure there are no gaps and level off with your finger or knife. Add to a large bowl, along with the potato starch, baking powder, salt and cinnamon (if using). Whisk really well until mixed.
In a medium bowl, add the syrup, applesauce, vanilla extract and coconut milk and stir well. Pour over the dry ingredients and stir well with a spoon until just mixed. Gently stir in the dried cranberries.
Pour into your prepared bundt pan and make sure to smooth out the top evenly with the back of a spoon to it cooks evenly. Bake for 25-30 minutes. I took mine out at 28 minutes. It should have a nice golden color and browning at the edges, slightly cracked and a toothpick comes out with some crumbs on it. The toothpick should not be completely clean. The nature of potato starch is that it will still cook slightly as it cools, so you don't want to overbake the cake. Don't worry about the top not looking perfect, it will flatten some back out and you are flipping it over anyways. It is crucial you let the cake sit in the pan for about 45 minutes to firm up. Place a cooling rack on top and very carefully flip over the pan and the cake should slide right out. Let it cool another 30 minutes before glazing and serving. Wait to glaze it right before serving, as the syrup will soak up the cake at the bottom, making it tender.
To make the glaze, simply whisk the ingredients together in a small sauce pan and heat over medium for a minute or so until it is warmed and thickened just slightly. Drizzle over cake and garnish with more dried cranberries. Keep stored in a sealed container at room temperature. Cake is best eaten the same day it is made.
*Nutrition per slice (based on 12): 369.1 calories, 19.2 g fat, 46.9 carbs, 8 g protein, 25.2 g sugars