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Cinnamon Bundt Cake
Prep Time
2 hrs
Cook Time
50 mins
Total Time
2 hrs
 

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.

Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 307 kcal
Ingredients
Cake Ingredients
  • 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
Glaze Ingredients
  • 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
Instructions
  1. In a small bowl combine the dry ingredients.

  2. In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.

  3. Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients.

  4. Mix well, scraping the bottom of the bowl to ensure the butter is incorporated.

  5. Spoon the batter in to a greased bundt pan.

  6. Bake at 325 for 50 minutes.

  7. Cool in the pan for 10 minutes, then transfer to a wire rack.

Glaze
  1. Soak the cashews in water for 1-2 hours.

  2. Remove the cashews from water. Add vanilla and puree.

  3. Add remaining ingredients and mix well.

  4. Spread over cake.