The whole grain sorghum blends with the cinnamon to give it a wonderful flavor, and the sorghum also gives it an incredibly soft texture. No one would guess this cake is gluten free.
- 3/4 cup Sorghum Flour
- 3/4 cup Potato Starch
- 1/2 cup Tapioca Starch
- 1 1/4 cup Coconut Sugar
- 1 tsp Xanthan Gum
- 1 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Cinnamon
- 1/3 cup Coconut Oil
- 2 ea Egg
- 1 tsp Vanilla Extract
- 1 cup Sour Milk
- 3/4 cup Raw Cashews
- 1 tsp Vanilla Extract
- 1/4 cup Maple Syrup
- 1 dash Salt
- 2 tsp Cinnamon
- 1 tsp Lemon Juice
- 1 Tbls Coconut Oil
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In a small bowl combine the dry ingredients.
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In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.
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Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients.
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Mix well, scraping the bottom of the bowl to ensure the butter is incorporated.
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Spoon the batter in to a greased bundt pan.
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Bake at 325 for 50 minutes.
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Cool in the pan for 10 minutes, then transfer to a wire rack.
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Soak the cashews in water for 1-2 hours.
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Remove the cashews from water. Add vanilla and puree.
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Add remaining ingredients and mix well.
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Spread over cake.
http://glutenfreehomemaker.com/cinnamon-bundt-cake/
http://www.cottercrunch.com/vegan-maple-cashew-cream-cheese-frosting-recipe/
| Serving Size | 1 slice |
| Calories | 307 |
| Total Fat | 15g |
| Saturated Fat | 7g |
| Cholesteral | 26mg |
| Sodium | 210mg |
| Carbohydrates | 41g |
| Fiber | 3g |
| Protein | 0g |