Bundt Cake

by Stacey
(Colorado)

My favorite Gluten Free Food is also a vegan recipe as well. I love banana bread, but I work at a summer camp for special needs kids and I learned that gluten free foods can help with autism. I found this recipe on another gluten-free website and love it!!

Wet Ingredients:

3 medium very ripe bananas, cut up and mashed into puree
1/2 cup applesauce
1 tablespoon bourbon vanilla extract
1/3 cup extra light olive oil
2 tablespoons agave or maple syrup
1 1/2 cups organic light brown sugar

Dry Ingredients:

2 cups gluten-free flour blend (I used: 1 1/4 cup sorghum + 1/2 cup buckwheat + 1/2 tapioca starch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon sea salt* (if your flour blend has no salt)
2 teaspoons xanthan gum* (if your flour blend has no xanthan or guar gum added)

Add in last:

Egg Replacer for 2 large eggs (I used Ener-G Egg Replacer made with vanilla rice milk)

Preheat oven to 350 degrees F. Prepare a Bundt® cake pan by rubbing a little oil in it.

Place the banana puree into a bowl. Add the applesauce, vanilla, olive oil, agave, and light brown sugar. Beat well.

In a separate large bowl, measure and combine your dry ingredients.

Add the wet ingredients into the dry mix, and beat for two minutes.

Make and froth your Egg Replacer; add it to the batter and beat to combine.

Pour the batter into the prepared Bundt® pan and bake in the center of a preheated oven for 40 to 50 minutes until done.

Yields 12 to 15 slices. Freeze extra slices.