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.

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Prep Time 15

Cook Time 45

Total Time 1

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