Butternut Spiced Bundt Cake

This sensational spiced coffee cake is perfect for a pot luck.  Serve with fresh berries and clotted cream. Gluten and lactose free, it’s great for a weekend baking adventure!

sweet potato cake

Cake
Whisk together…
2 eggs
1/2 cup canola oil
1/4 cup maple syrup
2 tbsp fancy molasses
1 cup butternut squash or sweet potato
2 tbsp freshly squeezed orange juice
2 tbsp orange zest
1 tsp vanilla

In a separate bowl, combine…
1 cup almond flour
1 cup brown rice flour
1 tbsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
1 tbsp gluten free baking powder
1/4 tsp baking soda

*optional – 1 1/2 cups of your favourite fruit. (I like using 1/2 cup blueberries, 1/2 cup cranberries, 1/2 cup chopped apple)   Mix them with the dry ingredients so they don’t sink to the bottom of the cake.

Glaze
Whisk together…
1/2 cup icing sugar
3/4 tbsp lemon juice

Fold dry ingredients into wet.  Pour into a greased and floured 12 cup bundt pan.  Bake for 45 – 55 minutes or until cake tester comes out clean. Allow cake to cool for 20 minutes in pan before removing.   Once cool drizzle with lemon glaze. 

 

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