Friday, October 26, 2012

Allergy Free Orange Bundt Cake

To continue on with my citrus kick, I made an orange bundt cake for breakfast.  The cake is very spongy and I topped mine with an orange syrup to punch up the orange flavor.

Orange Bundt Cake with Orange Syrup
1 cup Earth Balance
2 cups sugar
4 1/2 teaspoons egg replacer whisked with 6 Tablespoons rice milk
3 cups flour blend
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rice milk whisked with 1 Tablespoon lemon juice
1 teaspoon orange zest (or 2-I think mine was closer to 2)
2 Tablespoons orange juice

Cream Earth Balance and sugar.
Add egg replacer mixture.
In separate bowl, combine flour blend, xanthan, baking soda, and salt.
Alternately add the flour mixture and the rice milk mixture to the mixing bowl.  Beat until smooth.
Add orange zest and orange juice.  Mix well.
Pour into greased bundt pan.
Bake at 350 for about an hour.
Cool on wire rack.

While cake is baking, make the orange syrup.

Orange Syrup
1/4 cup fresh squeezed orange juice
1/4 cup sugar

Combine in small saucepan and heat on low heat until sugar is completely dissolved.  Drizzle over cake while still warm.

No comments:

Post a Comment

Your comments are sweet as honey! Thanks for visiting the hive!

Content © Hives in the Kitchen | Design © 2012 Laura Jane
Unauthorized use of this site's design or code is strictly prohibited