{Allergy Free} Cinnamon Bundt Cake

Curly wanted to make a coffee cake with me so we found some recipes, modified them, and came up with this recipe.  This is a wonderful cinnamon coffee cake.  Our little bundt cake was gone in 1 day.  

Cinnamon Bundt Cake

2 1/2 cups flour blend

1 1/2 cups brown sugar, firmly packed

1 teaspoon xanthan

1/2 teaspoon salt

2/3 cup Earth Balance Soy Free

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon cinnamon (divided)

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

3 teaspoons egg replacer whisked with 4 Tablespoons rice milk

1 1/3 cups rice milk whisked with 1 teaspoon lemon juice

Combine flour, brown sugar, xanthan, and salt and whisk well.
Cut in Earth Balance until mixture resembles crumbs.
Scoop out 1/2 cup of mixture and reserve for later.
Add baking powder, baking soda, 1 teaspoon cinnamon, nutmeg and ginger.  Mix well.
Add egg replacer mixture and rice milk mixture, stirring until just combined.
Pour half of the batter into greased bundt pan.
Sprinkle remaining cinnamon and then top with the second half of the batter.
Sprinkle reserved crumb mixture on top.
Bake at 350 for 40-50 minutes or until cake tester comes out clean.
Cool in pan for 10 minutes and then invert on wire rack.  Let cool

Glaze:

1 cup powdered sugar

1/8 cup rice milk

1 teaspoon vanilla extract
2 teaspoons melted Earth Balance

Add powdered sugar, milk, vanilla, and Earth Balance.  Whisk until smooth.  Add more milk if necessary to reach desired consistency.

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