Ingredients
Scale
- 3 cups gluten free flour baking mix (I used the Trader Joe’s Brand)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons xanthan gum
- 1/4 cup organic cane sugar
- 1/4 cup vegan butter (or regular butter), melted
- 4 eggs, large
- 1/2 cup Greek yogurt
- 1/2 cup apple sauce
- 1 teaspoon vanilla
- 1/4 cup honey
- 1 cup wild blueberries (I used the Wyman’s brand)
- ~1.5 cups powdered sugar
- 1 teaspoon almond extract
- 1/4 teaspoon cinnamon
- ~2-3 tablespoons almond milk (or more until you get your preferred consistency)
Instructions
- First, preheat oven to 350F and spray your bundt cake pan with nonstick cooking spray. Set aside.
- In a large bowl, mix together all dry ingredients (flour, powdered sugar, salt, xanthan gum, cane sugar). In a medium bowl, mix together melted butter, eggs, greek yogurt, apple sauce, honey, and vanilla. Then slowly add wet ingredients to dry and mix with a wooden spoon.
- Finally, add in blueberries and stir.
- Transfer batter into bundt cake and use a wet spatula to spread evenly.
- Bake at 350 for about 50 minutes, or until you do the toothpick test and it comes out clean.
- While your cake is baking, mix up your glaze. Making glaze is more of an art than a science. I used about 1.5 cups of powdered sugar and then added in my almond milk by the tablespoon until it was at the consistency I wanted (thicker than thinner). Then, I added about 1 teaspoon almond extract and about ¼ teaspoon cinnamon.
- Once the bundt cake has cooled off about (about 10-15 minutes), take it out of the pan. You are more than welcome to glaze either side. I finished my cake off with some shredded, unsweetened coconut.