A while ago Cup 4 Cup sent me a big bag of their gluten free flour blend. It took me a little bit of time but I finally have a great cake recipe to share with you all.
I am a fan of this gluten free flour and have quite a few recipes on my blog using it. This cake is actually more of a pound cake but I baked it in a daisy bundt pan that I recently bought at Crate and Barrel here in Calgary.
I was worried about the cake sticking to the pan but was vey pleased when after spraying it with coconut oil, it all came out nicely. Firstly I want to let you all know that this cake is almost dairy free. How could a cake be almost dairy free? The Cup4Cup flour blend has milk in it, but all the rest of the ingredients I used we’re dairy free. I also want to state right now that this cake is full of sugar and eggs. It is by no means a low calorie cake, however, I will say this is probably the best cake I have ever made. I think I should say that again. “This is the best cake I have ever made!” Oh, and of course it is gluten free too. I’ve also included on the bottom of this post a quick and easy warm dairy free chocolate coconut sauce that you can top your cake with. It’s not needed as the cake can definitely stand on its own, but it’s a nice bonus too! When you do make this cake, and I really hope you do, I would love it if you would share photos of it on our Facebook page or tag me on Instagram (instagram: wheatfreemom)