Tuesday, June 7, 2016

Almond Joy


I've been trying to incorporate almond flour into more of my baking because of the fiber and protein content as opposed to the "white" gluten free flours.  As well, I recently used olive oil in a chocolate cake as a sub for canola oil, and it was totally fine in regard to taste and texture in the finished product.  I've done a lot of research on the best types of fat and I always seem to come back to olive oil, so I was thrilled that this cake worked out well!

If you're not a fan of orange flavor, omit the orange zest in the cake and zest and juice in the glaze. Substitute non-dairy milk or water for the liquid in the glaze. For a mocha flavored variation, omit orange as just mentioned, and add 2 Tablespoons instant coffee granules to the almond milk mixture.

Almond-Orange Vegan Bundt Cake

2 cups almond milk (or any other non-dairy milk)
2 teaspoons apple cider vinegar
1 1/2 cups all purpose gluten free flour blend with xanthan gum (such as Better Batter brand)
1cup almond flour
2 cups granulated sugar (or Florida Crystals)
2/3 cups unsweetened cocoa powder
1 teaspoon fine sea salt (or regular table salt)
2 teaspoons pure vanilla extract
2/3 cup olive oil
zest of half a medium orange

Orange Glaze
1 cup confectioners sugar, sifted
1-2 tablespoons orange juice
zest of half an orange

Pre-heat oven to 350F degrees.

Spray a standard sized bundt pan with non-stick cooking spray. Set aside.

Mix together the vinegar and milk and let stand for 10 minutes.

Meanwhile, in a large mixing bowl (may be done in an electric mixer) whisk together all the dry ingredients.

Slowly add the milk, vanilla and oil. Stir well to combine (if using an electric mixer, beat on medium speed until silky), until batter is smooth and silky in appearance.  Stir in orange zest until combined.

Pour batter into bundt pan, smoothing top with a spatula.

Bake in pre-heated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack. Run a knife around edge of cake. Place serving plate on top of bundt pan and slowly flip over.

Drizzle with glaze or sprinkle with powdered sugar (or do nothing...no big whoop)!

Orange Glaze:

In a small bowl, stir together confectioner's sugar and 1 tablespoon orange juice. If the mixture is too thick, add the second tablespoon of juice. Stir in orange zest. Drizzle over cooled bundt cake.

Yield: 12 servings