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
- Bundt pan, hand mixer or stand mixer
- 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
- 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.