YIELD: 1 BUNDT CAKE
A popular treat from the South, which is theorized to have originated in Jamaica, this cake was also widely known at one time as “The Cake That Doesn’t Last.” A fun play on the traditional Southern classic, this dessert takes the cake with all its scrumptious add-ins like pineapple, banana, and walnuts.
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Ingredients
1¼ cups brown rice flour
¾ cup besan/chickpea flour
1 cup potato starch
1 teaspoon xanthan gum
2½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup melted non dairy margarine
1 teaspoon cinnamon
1 cup sugar
3 very ripe bananas, mashed
1 cup pineapple juice
½ cup water
1 teaspoon vanilla extract
1⅓ cups small pineapple chunks
1 cup crushed pecans
Cream Cheese Frosting, glaze variation
______________________________________________________________________________________________________________________________Directions
- Lightly grease a standard-size Bundt pan.
- In a large bowl, whisk together the brown rice flour, besan, potato starch, xanthan gum, baking powder, baking soda, and salt.
- Stir in the margarine, cinnamon, sugar, bananas, pineapple juice, water, and vanilla extract and mix well using a whisk until smooth.
- Fold in the pineapple chunks.
- Sprinkle the pecans into the Bundt cake pan and pour the batter over the pecans.
- Bake for 70 minutes, or until a knife inserted into the cake comes out clean.
- Let cool in the pan for 20 minutes and invert onto a rack to cool completely.
- Store covered in the refrigerator for up to 3 days.
- Top with Cream Cheese Frosting, glaze variation.
