Hummingbird Bundt Cake - Gluten Free

Hummingbird Bundt Cake - Gluten Free

Sometimes I think about the boxed cake mixes that I could grab and have cake in an hour….  Those were the days of quick food, junk food and not really caring about food labels.

Since having to go gluten free, every label has to be read, even if it says gluten free, because I now have other food intolerances, like soy and flax.

Since having to go gluten free, every label has to be read, even if it says gluten free, because I now have other food intolerances, like soy and flax.

Normally I love baking, but as I get older, it’s not as much fun anymore.  So, I look for interesting recipes to try from scratch.

I   always  really loved a pound cake or coffee cake type desert, so I look at those types for a makeover.  Those types cakes taste and bake more closely to the wheat version.

This recipe came about from seeing a recipe on Diamond Nuts – Hummingbird Bundt Cake.

Ingredients

  • Dry Mix
  • 1 1/4 cups gluten free flour blend (suitable for cakes)
  • 1 tbsp cake enhancer (King Arthur Flour) or meringue powder
  • 1 tbsp powdered milk
  • 1/2 tsp xanthan gum
  • 1/2 tsp ginger powder
  • 1/2 tsp vanilla powder (Authentic Foods)
  • 1 cup granulated sweetener (used 34 C Stevia, 1/4 C sugar)
  • Nuts
  • 1/2 cup chopped pecans
  • Wet Ingredients and Fats
  • 1/3 cup grapeseed oil
  • 2 large eggs, lightly beaten
  • 3/4 cup mashed bananas (about 1 1/2 medium)
  • 4 ounces canned crushed pineapple, un-drained
  • 1/2 tsp pineapple or orange extract
  • 1/2 tsp vanilla if not using vanilla powder
  • Cream Cheese Glaze
  • 1 oz cream cheese, softened
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp vanilla
  • 1 Tbsp milk
  • Procedures
Read the whole recipe on Retired With No Regrets