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Gluten-Free Bundt Cake with Apricot-Orange Glaze
By Cathe Olson Author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food available at www.simplynaturalbooks.com
Moderator of Mothering's Nutrition and Good Eating Discussion Forum
This cake is so moist and delicious, no one will guess it has no wheat or eggs in it. It is good on its own or with the glaze.
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1/2 cup very soft unsalted butter or coconut oil
3/4 cup maple syrup, brown rice syrup, agave nectar, or honey
2 tablespoons flaxseeds, ground
1/4 cup water
1/4 cup orange juice
Grated peel of 1 orange
1 cup plain yogurt (dairy or nondairy)
2 teaspoons vanilla extract
2 1/2 cups brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Apricot-Orange Glaze:
1/2 cup 20-Minute Apricot Jam (page xxx) or prepared apricot jam or preserves
3 to 4 tablespoons orange juice
Preheat oven to 350ºF. Oil a bundt pan. Beat butter or oil and sweetener together until smooth. In small bowl, mix ground flax and water. Add to butter mixture along with orange juice and peel, yogurt, and vanilla. Beat well. In separate bowl, sift remaining ingredients together. Stir liquid ingredients into flour mixture. Pour into prepared pan and bake 45 minutes, or until tester inserted in cake comes out dry. Let cool 10 minutes, then remove cake from pan.
Place glaze ingredients in saucepan. Stir together over low heat until warm and thinned out. Spoon glaze over cake if desired. Serve warm or room temperature.
Makes 12 servings
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