Gluten Free Coconut Orange Bundt Cake

Bundt Cake:

4 cups gluten free all purpose almond flour blend 

4 teaspoons gluten free baking powder 

2 teaspoons guar gum 

2 cups dry coconut flakes

2 oranges (zest only) 

1 cup plain Greek yogurt 

1 cup raw honey 

3 large room temperature eggs 

1 cup melted butter 

1 cup milk

Preheat oven to 350 F

Butter a large bundt cake pan and sprinkle a little flour over the top. Combine all the dry ingredients including orange zest. Whisk all the wet ingredients and add to the dry. Mix until smooth. Pour into the bundt pan. Bake for 60 minutes or until a stick inserted into the middle comes out clean. Remove f rom the oven to cool completely in the pan before turning out.

Frosting:

1/2 plain yogurt 

2 cups powdered sugar 

1 large orange, juice only

Combine yogurt and orange juice. Beat until smooth. Pour on top of the cake followed by orange zest (refer to the picture).

Gluten Free Lemon Yogurt Banana Cake

4 cups gluten free flour blend

3 teaspoons gluten free baking powder

1 teaspoon baking soda

1 teaspoons xanthan gum

2 Meyer lemons, zest only

1 1/2 cups sucanat or coconut sugar

1 cup room temperature salted grass fed butter, cut into cubes

1 cup plain yogurt 

1 cup milk

4 eggs, room temperature

4 large ripe bananas, mashed

1 tablespoon lemon juice

Preheat oven to 350 F.

Sift flour, baking powder, baking soda, lemon zest, and xanthan gum. Combine milk, yogurt, lemon juice, and mashed bananas. Cream butter and sugar until light and fluffy on medium speed. Add eggs one at a time beating well in between. Lower speed and add half the flour mixture, followed by the milk mixture. Lastly add the rest of the flour.

Pour batter into large, lined, square cake pan. Bake for 60 to 90 minutes or until a stick inserted into the middle of the cake comes out clean.

Remove from the oven. 

Gluten Free Banana Crumble Cake

Cake:

2 cups gluten free flour blend

1 1/2 teaspoons gluten free baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 cup coconut sugar

1 cup milk

1/2 cup melted butter

1/2 cup Greek yogurt

3 large eggs, room temperature

2 teaspoons vanilla essence

3 large ripe mashed bananas

Preheat oven to 350 F

Whisk all the dry ingredients. Combine all the wet ingredients including mashed bananas and add to the dry.

Pour into a greased round 9" cake pan. 

Crumble:

1/4 cup gluten free all purpose flour blend

1/4 cup coconut sugar

1/4 cup cold, diced butter

Cut butter into the flour and sugar until it resembles crumbs. Scatter over the top of the cake.

Bake for 50 to 60 minutes or until a stick inserted into the middle comes out clean.

Gluten Free Vanilla Raspberry Chocolate Cake

4 cups Mia's gluten free cake flour blend

4 teaspoons gluten free baking powder

2 teaspoons guar gum

1 1/2 cups powdered/icing sugar

1 cup plain greek yogurt

1 cup milk

1 cup butter, room temperature

4 eggs, room temperature

2 cups dark chocolate chunks or chips

1 cup raspberry preserve

2 teaspoons pure vanilla extract

Pinch of salt

Preheat oven to 350 F.

Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Using a separate bowl, combine flour, xanthan gum, baking powder, salt, and chocolate chunks.

Combine milk and yogurt in a small jug. Fold flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.

Divide batter equally into two lined round cake pans (9"). Drop tablespoonfuls of the raspberry preserve randomly over the top of the cake and use a knife or the tip of a rubber to gently swirl preserve in a circular motion. 

Bake for 50 to 60 minutes or until a stick inserted into the middle of the cake comes out clean.

Remove from the oven and put directly into the freezer for 45 minutes. This process makes the cake lovely and moist.

Leave to cool completely in the pan.

Gluten Free Pear Ginger Lemon Loaf

2 cups Mia's gluten free cake flour blend

4 ripe anjou pears, remove skin, core, and chopped into small pieces

1 cup plain Greek yogurt

1 cup milk

8 tablespoons butter

3 large room temperature eggs

1/2 cup coconut sugar

2 teaspoons ginger powder

2 tablespoons lemon zest

Preheat oven to 350 F.

Whisk milk and yogurt to combine. Set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Using a separate bowl, combine flour, ginger, pears, and lemon zest. Fold flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.

Pour into a prepared square cake pan (8 by 8" or 20 by 20 cm). Bake for 1 hour or until a stick inserted into the middle of the cake comes out clean.

Remove from the oven and let the cake cool completely before removing from the pan.