Cinnamon Caramel Bundt Cake (Vegan & Gluten-Free

• Canned Goods

  • 2 1/4 cups Coconut milk, full-fat canned
  • 1/2 cup Coconut milk, full-fat

• Baking & Spices

  • 1/4 cup Arrowhead mills tapioca starch
  • 4 tsp Baking powder
  • 1 1/2 cups Brown rice flour
  • 3/4 cup Brown sugar, light
  • 1 cup Brown sugar or my homemade coconut brown sugar, lightly packed light
  • 2 tbsp Cinnamon, ground
  • 1/2 cup Potato starch
  • 5/8 tsp Sea salt, fine
  • 2 Sub the brown rice flour

• Nuts & Seeds

  • 3 tbsp Flaxseed, ground

• Dairy

  • 2 Decrease the milk by

Found on thevegan8.com

Description

Ingredients

• 2 1/4 cups of full-fat canned well shaken coconut milk, warmed (“lite” coconut or other milks won’t work, see directions)
• 3 Tablespoons (22 g) ground flaxseed
• 1 ½ cups brown rice flour (200 g)
• ½ cup potato starch (80 g)
• ¼ cup Arrowhead Mills tapioca starch (30 g)
• 1 ½ Tbsp. Simply Organic ground cinnamon (8 g)
• 4 tsp. baking powder (19 g)
• ½ tsp. fine sea salt
• 1 cup (200 g) lightly packed light brown sugar or my homemade coconut brown sugar (this sugar is crucial for moisture, plain coconut or white sugars do not work!)
• Optional: Pecans for garnish (these give a lovely crunch contrast to the cake! If you want a more holiday-spiced cake, add some ginger/nutmeg/allspice to the mix!
• 3/4 cup light brown sugar
• 1/2 cup full-fat coconut milk, try using mostly the cream and less water
• 1 1/4 teaspoons ground cinnamon
• 1/8 tsp. fine sea salt
• Sub the brown rice flour, potato starch and tapioca with 2 1/4 cups (304 g) whole grain spelt flour
• Decrease the milk by 1/4 cup (youll need only 2 cups milk)
• Sub the brown rice flour, potato starch and tapioca with just 2 cups (304 g) regular gluten all-purpose flour
• Decrease the milk by 1/4 cup (youll need only 2 cups milk)
• Also, note the time cooking variance. Please understand that different locations and times of the year can affect baking time. Some locations will make the cake cook faster/slower, etc. So test for doneness as noted.

Directions

• As always, use a scale for accuracy. Otherwise, scoop up the flours with your measuring cup and level off. With starches, you need to pat down so there are no gaps and level off. Different measurements can yield really different results. Please note regarding the gluten-free version, I recommend making this case early in the day or several hours before you are going to serve it. It is quite a moist cake and will continue to cook a bit for the next several hours. Just keep it covered well. It tastes best several hours after it has been baked. You can wait to make the glaze until a few minutes before serving. However, the spelt and all-purpose versions are fine once they are cooled. This cake is meant to be accompanied with the glaze, so dont leave it out, it is what completes the flavor and taste and I highly recommend the pecans, they give a wonderful crunch to the really moist cake!
• Preheat an oven to 325 degrees and spray a 9 cup (9 inch)bundt pan well with nonstick spray. Note: I tested with 8 inch and it did not work well.
• If your full-fat canned coconut milk is hard, you will need to empty the contents into a bowl so that it is well mixed before measuring. It is important you don’t get all water. Once smooth, add the 2 ¼ cups milk to a large measuring cup and warm for 30 seconds in the microwave. Add the flaxseed and whisk well and set aside to prepare the other ingredients.
• In a large mixing bowl, add the brown rice flour, potato starch, tapioca starch, cinnamon, baking powder and salt (or spelt or all-purpose versions). Whisk very well to ensure there are no lumps and it is well mixed. Add the brown sugar and whisk again well into the flour, breaking up lumps.
• Whisk the flax/milk mixture once again and pour the liquid into the dry ingredients. Whisk gently to get all the flour wet. Then beat it on low for just about 30 seconds, just until smooth and all the flour is incorporated. Make sure all the flour from the bottom is mixed. It will be fairly thick, but really smooth. If using the spelt or all-purpose version, be careful not to overbeat, just until smooth. It helps to use a spoon for the bottom on those versions, so you dont overbeat it.
• Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes for the gluten-free and 35-40 for the spelt and all-purpose versions and a toothpick comes out completely clean. If making these as cupcakes, the gluten-free version will make 16 cupcakes and take 20-25 minutes, wait until the toothpick is completely clean. If the spelt/all-purpose version, it will make 16. Check them at 20 minutes for a clean toothpick. Do not be tempted to remove the cake early, as bundt cakes are a bit tricky and need a good amount of time to cook the interiors and these are very moist cakes. Cooking time may vary depending on your climate.
• Leave the cake in the pan for 1 hour to cool. For cupcakes, leave them to cool in pan 15 minutes, then remove and cool another on a rack. They are even better the next day. Do not be tempted to flip the cake over early. This is a gluten-free cake and it needs longer to cool IN the pan, so it won’t fall apart while still warm. After cooled, flip over carefully onto a cooling rack to cool completely, another 30 minutes at least. Transfer to a plate/stand.
• While the cake is cooling, make the cinnamon caramel glaze. Add all the ingredients to a small pot and whisk well. Turn the heat to medium and once it starts to bubble all over, reduce the heat to medium-low, closer to low. Cook for 5 minutes until it has thickened up some, but not too much. It will bubble the whole time, so watch it closely, whisking a couple of times during, so it doesn’t boil over. Remove from the heat to cool just a couple of minutes. It will thicken a bit as it cools. Drizzle the warm sauce over the cake (saving a bit for drizzling on each slice) and garnish with pecans, if desired! The glaze will get thicker/stickier as it cools on the cake. Keep cake stored at room temperature in a sealed cake dome to keep it moist.