GLUTEN FREE ALMOND BUNDT CAKE

By: Gleason Center Editors

This moist, decadent dessert is a classic around the holidays! We've recreated the traditional recipe for an almond bundt cake that is both delicious and gluten free. Enjoy!

INGREDIENTS
1 cup gluten free baking flour (Namaste Gluten Free Flour Blend)
1 cup almond flour
1/2 cup coconut oil
1 cup plain yogurt
2 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1 tsp vanilla
1/4 cup water
1 box gluten free pudding (vanilla, pistachio, or chocolate)
3 eggs
1/2 cup "sugar leaf" (raw cane sugar and stevia)

DIRECTIONS

1. Preheat the oven to 350°F.
2. Blend ingredients together with electric mixer, mixing just to combine.
3. Scrape the sides and bottom of the bowl, then beat until the batter is smooth and fluffy, about 20 to 30 seconds at medium-high speed.
4. Thoroughly grease Bundt pan using shortening.
5. Scoop batter into prepared pan, smoothing the top with a spatula.
6. Bake cake for 35-40 minutes until it appears set on top and a toothpick inserted into the center comes out clean.
7. Remove cake from oven and gently loosen its edges using a heatproof spatula. Turn the pan over onto a cooling rack.
8. After 10 minutes, lift the pan off the cake, and allow it to cool completely.
9. Just before serving, sift confectioners' sugar over the top and add a garnish (fresh berries, almond slices, etc.) as desired.
10. Store leftover cake, well wrapped, at room temperature for several days. Freeze for longer storage. 

​Recipe submitted by: Heidi Adkins.

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