Description
A delicious bundt cake recipe perfect for Rosh Hashanah or really anytime of the year!
Ingredients
Scale
Cake:
- 3 cups gluten-free flour (I prefer Namaste Perfect Flour Blend)
- 2 tsp baking powder
- pinch of salt
- 1 1/2 tbsp cinnamon
- 2 sticks unsalted butter, softened
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup FODMAP-safe milk (I prefer MALK unsweetened almond milk)
- 1/2 cup maple syrup
Glaze:
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 tbsp FODMAP-safe milk (I prefer MALK unsweetened almond milk)
- 2 tbsp maple syrup
Instructions
Cake:
- Preheat the oven to 350 degrees.
- In a medium-size bowl, stir in the flour, baking powder, salt, and cinnamon. Set aside.
- Using an electric mixer on medium-high, whip the butter for 2-3 minutes until a smooth cream forms.
- Remove the bowl from the mixer and fold in the remaining wet ingredients (the mixture will appear very wet).
- Gently fold in the dry ingredients, making sure not to overmix.
- Spray a bundt cake pan with nonstick cooking spray and pour cake batter evenly into pan.
- Bake for 35 minutes or until a toothpick comes out clean.
Glaze:
- Whisk all of the ingredients together and drizzle on top of the cooled cake.
Notes
Store the cake on the counter top or will get hard in the refrigerator.
Keywords: fodmap dessert recipes, fodmap dessert, low fodmap dessert
