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Gluten-Free Vegan Breakfast Bundt Cake

By Sara McGlothlin

When I was recipe testing for my cookbook, I was eating cake for breakfast every day. Actually, I was eating gluten-free vegan baked goods for breakfast, lunch, and dinner. While I enthusiastically incorporated vegetables and proteins back in to my daily diet after the testing phase came to a close, I still enjoy a baked treat for breakfast every now and then (paired with a nutrient-dense smoothie most likely).

When you upgrade ingredients – specifically the flours and sweeteners – you can create a baked good that is not only delicious, but more nutritious as well. I love a good loaf, but there is something special about baking with a bundt pan. The end result is pretty and fun to decorate! Try your favorite berry and some melted coconut butter as found in this recipe.

Gluten-Free Vegan Breakfast Bundt Cake

Have your {bundt} cake for breakfast, and eat it too! This recipe combines almond, brown rice, and buckwheat flours for a unique and hearty texture that will have you feeling satiated and satisfied. Top a slice with nut butter and berries for a breakfast treat.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast, Dessert
Servings 16 servings

Equipment

  • Bundt pan, hand mixer or stand mixer

Ingredients
  

  • 3 flax eggs 3 tablespoons ground flax plus 6 tablespoons of water
  • 3/4 cup full-fat coconut milk or almond milk
  • 1 teaspoon apple cider vinegar
  • 1 cup almond flour
  • 1 cup brown rice flour
  • 1 cup buckwheat flour
  • 3/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup applesauce
  • 1/3 cup coconut nectar or maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil

Instructions
 

  • Preheat the oven to 350°F. Liberally spray a 12-cup Bundt pan with cooking spray.
  • In a small bowl, prepare the flax eggs by whisking together the ground flax and water. Set aside for at least 10 minutes.
  • In a medium bowl, mix the coconut milk or almond milk and vinegar. Whisk and set aside.
  • In a large bowl or stand mixer, mix the almond flour, brown rice flour, buckwheat flour, coconut sugar, baking powder, baking soda, and sea salt. Stir to blend.
  • To the bowl with the milk and vinegar mixture, add the flax eggs, applesauce, coconut nectar or maple syrup, and vanilla extract. Whisk until creamy.
  • Pour the wet ingredients into the bowl with the flour mixture. While beating on medium speed, incorporate the melted coconut oil, continuing to beat until a batter is formed, increasing the speed as needed.
  • Transfer the batter to the Bundt pan. Bake for40 to 45 minutes until edges are golden brown, a toothpick inserted in the center comes out clean, and the internal temperature reaches between 200° and 210°F. Allow the cake to completely cool in the pan for about 2 hours.

Notes

Storage: Wrap the cake or individual slices in plastic wrap and store at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Bring cake to room temperature before serving.
Prep tip: If you don’t have a Bundt pan, you can use a bread loaf pan, but cook time will vary.
Serving tip: Remove the cake by flipping it upside down on a cutting board. Slice sections of desired size.
Keyword Dairy-free, Egg-free, Gluten-free, Vegan

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