Islander Bundt Cake- Gluten Free!

 Islander Bundt Cake

Vegan & Gluten-Free

 

Several of my most loyal customers have recently asked me to make them a dream cake that’s both gluten-free and vegan. This week, I was inspired by the flavors of the tropics, so I decided to use two of my favorite island flavors: pineapple and coconut! I hope you enjoy this joyful, flavorful, island-inspired summertime dessert!

 

Leave us a comment below if you give this recipe a try! We’d love to hear if you whip up your own version of this recipe…

 

You’ll need:

1 cup Nutiva Coconut Oil

1  cup organic sugar

3/4 cup organic brown sugar

1 cup organic coconut cream

1 cup pumpkin puree

1/2 cup pina colada juice blend

1/2 cup coconut milk

1 tbsp vinegar

1 tbsp vanilla extract

2 tsp rum extract

2 tsp coconut extract

2 ½ cups Bob’s Red Mill Gluten-Free Flour

2 tsp xanthan gum

11/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup dehydrated pineapple, dices

1 cup Dang Brand Lightly Salted Coconut Chips

 

Preheat oven to 350°F.  Grease and flour a bundt cake pan.

 

In a mixing bowl, whip together coconut oil, sugars, coconut cream, and pumpkin puree until fluffy.

 

In a small bowl, combine juice, milk, vinegar, and extracts, then set aside.

 

In a separate bowl, combine flour, xanthan gum, baking powder, baking soda, and salt. Next, add the dry ingredients, alternating with the liquids, to the coconut cream mixture using a mixer on low speed. Gently fold in the pineapple and coconut chips, mixing until just combined.

Pour batter into prepared pan and bake for 60 minutes, then check to see if a toothpick comes out clean.  If not, continue baking, checking every few minutes to make sure it doesn’t over bake.

Once the cake is done, allow to cool in the pan for five minutes at room temperature, then transfer to a cooling rack and place in the fridge for about two hours.

 

Tropical Frosting

 

2 cups powdered sugar

2 tsp coconut extract

2 tsp rum extract

3 tbsp coconut milk

 

In a small mixing bowl, combine all the ingredients. Mix until there are no clumps and the frosting is completely smooth. If the frosting is to thick to spoon over the bundt cake, just add another splash coconut milk to thin it out.

 

Garnish the cake with more coconut chips and dried pineapple, then cut and serve. Enjoy a bite of sunshine and summertime with this Islander Bundt Cake!

Islander Bundt Cake gluten free baking from delectably different kitchen


 

Islander Bundt Cake- Gluten Free!

Islander Bundt Cake- Gluten Free!

Ingredients

    Islander Bundt Cake:
  • 1 cup Nutiva Coconut Oil
  • 1 cup organic sugar
  • 3/4 cup organic brown sugar
  • 1 cup organic coconut cream
  • 1 cup pumpkin puree
  • 1/2 cup pina colada juice blend
  • 1/2 cup coconut milk
  • 1 tbsp vinegar
  • 1 tbsp vanilla extract
  • 2 tsp rum extract
  • 2 tsp coconut extract
  • 2 ½ cups Bob’s Red Mill Gluten-Free Flour
  • 2 tsp xanthan gum
  • 11/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup dehydrated pineapple, dices
  • 1 cup Dang Brand Lightly Salted Coconut Chips
    Tropical Frosting:
  • 2 cups powdered sugar
  • 2 tsp coconut extract
  • 2 tsp rum extract
  • 3 tbsp coconut milk

Instructions

    For the Cake:
  1. Preheat oven to 350°F. Grease and flour a bundt cake pan.
  2. In a mixing bowl, whip together coconut oil, sugars, coconut cream, and pumpkin puree until fluffy.
  3. In a small bowl, combine Juice, milk, vinegar, and extracts, then set aside.
  4. In a separate bowl, combine flour, xanthan gum, baking powder, baking soda, and salt.
  5. Next, add the dry ingredients, alternating with the liquids, to the coconut cream mixture using a mixer on low speed.
  6. Gently fold in the pineapple and coconut chips, mixing until just combined.
  7. Pour batter into prepared pan and bake for 60 minutes or until toothpick comes out clean.
  8. Once the cake is done, allow to cool in the pan for five minutes at room temperature, then transfer to a cooling rack and place in the fridge for about two hours.
    For the Frosting:
  1. In a small mixing bowl, combine all the ingredients.
  2. Mix until smooth and creamy.
  3. If the frosting is to thick to spoon over the bundt cake, just add another splash coconut milk to thin it out.
  4. Garnish the cake with more coconut chips and dried pineapple, then cut and serve. Enjoy!
http://delectablydifferentkitchen.com/2016/05/islander-bundt-cake-gluten-free/

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