Gluten free vegan apple cranberry bundt cake

• Produce

  • 2 Apples
  • 1 1/4 cups Cranberries, frozen or fresh

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 3 tbsp Maple syrup, pure
  • 1/2 cup Vegan butter

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar, organic
  • 3/4 cup Cane sugar, organic
  • 2 1/2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 2 1/2 cups Powdered sugar, organic
  • 2 9/16 cups Sarah's gluten free flour blend
  • 3/4 tsp Sea salt
  • 1 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/2 cup Sunflower seed oil
  • 1 1/2 tbsp White or apple cider vinegar

• Other

  • 2-3 tablespoons So Delicious Dairy Free unsweetened coconut milk

Found on sarahbakesgfree.com

Ingredients

• 1 1/4 cups frozen or fresh cranberries
• 2 1/2 cups, plus 1 tablespoon Sarahs gluten free flour blend
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon sea salt
• 3/4 cup So Delicious Dairy Free unsweetened coconut milk
• 1 1/2 tablespoons white or apple cider vinegar
• 3/4 cup organic cane sugar
• 1/2 cup organic brown sugar
• 1/2 cup sunflower seed oil (or mild flavor oil)
• 1/2 cup unsweetened applesauce
• 3 tablespoons pure maple syrup
• 1 teaspoons pure vanilla extract
• 2 apples, peeled and grated on large holes of grater
• 2 1/2 cups organic powdered sugar, sifted
• 1/2 cup vegan butter, melted
• 2-3 tablespoons So Delicious Dairy Free unsweetened coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract

Directions

• Preheat oven to 350 degrees. Prepare bundt cake pan by spraying with nonstick cooking spray.
• Coat cranberries with 1 tablespoon flour blend. Set aside.
• Sift together remaining 2 1/2 cups flour, cinnamon, nutmeg, baking powder, baking soda and salt.
• In large mixing bowl, combine coconut milk with vinegar. Let sit for a couple minutes to curdle.
• Add sugar, brown sugar, oil, applesauce, maple syrup and vanilla to coconut milk. Stir in grated apples. Add flour mixture and blend until combined. Fold in cranberries.
• Pour batter into the prepared bundt cake pan. Bake for 45-48 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes, then invert onto cooling rack to cool completely.
• To make cinnamon glaze, mix together powdered sugar, melted vegan butter, 2 tablespoons coconut milk, cinnamon and vanilla. Add an additional tablespoon coconut milk if need. Beat until smooth.
• Place glaze in pastry bag with circle tip to frost or simply pour over cooled cake. Slice and serve.