Christmas bundt cake (v, gf)
Christmas bundt cake (v,gf) is one of the best cakes to bake for Christmas. It's vegan, gluten-free, and yummy for everyone! It can be baked a few days in advance, because it gets better when the flavors get more intense.
Equipment
- 2 liter bundt cake pan
Ingredients
- 400 ml Kaslink AITO Oat drink (gluten-free)
- 1,5 tbsp apple cider vinegar
- 200 g / ~200 ml gluten-free oat flour
- 100 g / ~100 ml light rice flour
- 60 g / ~150 ml almond flour
- 1,5 tsp baking soda
- 1 tbsp gingerbread spice
- 2 tsp Ceylon cinnamon
- 2 tsp ground cardamom
- 0,5 tsp salt
- 120 g / ~200 ml coconut sugar or brown sugar
- 120 g / ~100 ml maple syrup or any light syrup
- 80 g / ~100 ml melted coconut oil or any neutral liquid oil / melted vegan butter you like
- For the glaze: 200 ml powdered sugar, 1/4 tsp matcha powder, 1/4 tsp spirulina, 1/2 tbsp lemon juice, 1 tbsp AITO oat drink Add more liquid if necessary and add green powders a pinch at a time to not make it too strong
Instructions
- Preheat oven to 180 C / 356 F.
- Mix oat drink and apple cider vinegar.
- Grease a bundt pan well and coat it with flour / gluten-free bread crumbs.
- Mix dry ingredients.
- Add liquids: oat drink + acv, maple syrup and melted oil.
- Pour into the bundt pan and bake in mid - low rack for about 50-55 minutes or until toothpick test comes out clean.
- Let cake cool in the pan for about 15 minutes before turning it.
- Store cake in the fridge well covered for at least a day before serving.
- Make the glaze before serving or make it beforehand and let it get solid in the fridge.
- Enjoy this festive spicy cake!