Sweet Potato Bundt Cake (Gluten-Free)
Atop each of Jules Shepardâs free weekly recipe newsletters is her mantra: âPerfecting Gluten-Free Baking, Together.â From her easy-to-read cookbook (âNearly Normal Cooking for Gluten Free Eatingâ) to her highly rated reference for making the transition to living gluten free easier (âThe First Year: Celiac Disease and Living Gluten Freeâ), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
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This recipe calls for my Nearly Normal All Purpose Flour™. You can find the recipe for this flour in my
cookbook, Nearly Normal Cooking for Gluten-Free Eating or in various media links on my website, or you can also this truly all purpose flour
ready-made at my site. It produces amazing results in all your gluten-free baking.
Sweet Potato Bundt Cake
The leaves are nearly gone, but sweet potatoes and pumpkins are still calling to me from my kitchen! I decided to experiment with sweet potato cake – something I haven’t tried yet (I love challenges!). This one is light, mild and oh so yummy! I offer two possible glazes, but it’s nice on its own too. Enjoy!
2 ⅔ cup Nearly Normal All Purpose Flour™
1 tablespoon gluten-free baking powder
½ teaspoon guar gum (optional)
1 cup granulated sugar
¼ cup brown sugar
1 package gluten-free vanilla instant pudding dry mix (3.4 oz)
Dash of salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon cardamom (or 2 ½ teaspoons pumpkin pie spice in lieu of the 3 separate spices)
2 teaspoons gluten-free vanilla extract
¼ cup vanilla yogurt (soy or dairy)
4 eggs or egg replacer equivalent
½ softened butter or Earth Balance Buttery Sticks (vegan alternative)
2 tablespoons ground flax seeds or flax seed meal
¼ cup boiling water
1 large cooked, peeled and mashed sweet potato (approx. 1 cup)
Preheat oven to 325 F static or convection setting.
Boil ¼ cup of water and add flax seed meal. Stir and set aside. Cook, peel and mash the sweet potato and set aside.
In a large mixing bowl, stir the eggs or egg replacer until well mixed. To the eggs, add all dry ingredients, yogurt, vanilla and softened butter or Buttery Sticks. Mix well then stir in the slightly cooled flax seed meal and the mashed sweet potato last.
Butter or oil a bundt pan and dust with Nearly Normal All Purpose Flour™ or corn starch. Pour the well-mixed batter into the pan and smooth out the top with a rubber spatula. Bake in preheated static oven for approximately 50 minutes or convection oven for approximately 35 minutes. The cake is done when a cake tester inserted into the center comes out clean. Let the cake sit in the pan until slightly cooled, then invert onto a serving plate.
1 cup sifted powdered sugar
1 teaspoon finely shredded lemon peel
3 teaspoons milk
1 teaspoon lemon juice
Mix all the ingredients together until smooth. Drizzle over top of the cake.
½ cup honey
1 teaspoon finely shredded orange peel
½ cup orange juice (with or without pulp)
Combine ingredients in a small saucepan over medium-high heat. Stir until boiling and remove from heat. Let sit until slightly cooled, then drizzle over the cake.
The finished Sweet Potato Bundt Cake (Gluten-Free)
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