Raspberry Chocolate Chunk Buckwheat Bundt Cake with Maple Icing

Bundt cakes are great — they look impressive, you don’t have to worry about fancy frosting techniques (not that I do anyway), and they come together quickly. The one here is one of my favourites — it’s like pancakes loaded into a bundt cake with the flavors of maple with chocolate, raspberries, and a hint of buckwheat flavor. You know, so you can have it for breakfast.

Raspberry Chocolate Chunk Buckwheat Bundt Cake with Maple Icing

Raspberry Chocolate Chunk Buckwheat Bundt Cake with Maple Icing

For the cake:
3/4 cup sorghum flour, plus more for sprinkling in the pan
1 cup buckwheat flour
1/2 cup millet flour
1/2 cup plus 1 tablespoon tapioca flour
1/4 cup arrowroot flour
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon fine sea salt
1 1/4 cups unrefined cane sugar
2/3 cup melted coconut oil
1 tablespoon ground flaxseeds
1 tesapoon vanilla extract
1 teaspoon maple extract
2 cups vegan buttermilk (see Note)
1 1/2 cups fresh raspberries
1 1/4 cups nondairy chocolate chunks
1 tablespoon cider vinegar

For the icing:
1/4 cup maple syrup
1/4 cup unsweetened nondairy milk
2 tablespoons vegan buttery spread
1/4 teaspoon fine sea salt
1 tablespoons sorghum flour
1/4 teaspoon maple extract
1 1/2 cups confectioners’ sugar, sifted

To make the cake, preheat the oven to 350 degrees F. Lightly oil a 10-inch (12 cup) Bundt pan, using a pastry brush to thoroughly coat the bottom and side of the pan. Sprinkle with sorghum flour, tapping out the excess.

Put the buckwheat flour, sorghum flour, millet flour, 1/2 cup of the tapioca flour, and the arrowroot flour, baking powder, xanthan gum, baking soda, and salt in a large bowl. Whisk to combine.

Put the sugar, coconut oil, flaxseeds, maple extract, and vanilla extract in the bowl of a stand mixer, with the paddle attachment, or a large bowl. Turn the stand mixer or a hand mixer on medium-low speed. Beat until well combined.

Turn the mixer to low speed. Alternately add the flour mixture (in three additions) and the vegan buttermilk (in two additions), beginning and ending with the flour mixture, beating well after each addition. Turn off the mixer.

Put the raspberries, chocolate chunks, and the remaining 1 tablespoon of tapioca flour in a medium bowl. Toss until the chocolate chunks and raspberries are well coated. Add the mixture to the batter, gently stirring until evenly distributed. Immediately stir in the cider vinegar until just combined.

Scrape the batter into the prepared pan using a rubber spatula, smoothing the top. Bake in the centre of the oven for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. The cake will be golden brown, begin to pull away from the sides of the pan, and will spring back when lightly touched.

Let cool in the pan for 10 minutes, then invert the cake directly onto a serving dish. Cool to room temperature before preparing the icing.

When ready, to make the icing, put the maple syrup, nondairy milk, vegan buttery spread, and sea salt in a medium saucepan. Bring to a boil, and boil for 2 minutes. Reduce to a simmer, add the sorghum flour, and cook for 1 more minute. Remove from heat and add the maple extract, mixing well. Add the confectioners’ sugar. Mix well. Set aside to cool for about 30 minutes.

To serve, spoon the icing over the cake, letting it run down the sides, completely coating the cake. Let stand about 15 minutes to set. Serve at room temperature. Leftovers taste best stored in a sealed container for up to 3 days at room temperature.

Note: To make vegan buttermilk, put 1 tablespoon of cider vinegar in a liquid measuring cup, then pour in enough nondairy milk to make 2 cups total. Let stand about 5 minutes, until curdled.

Raspberry Chocolate Chunk Buckwheat Bundt Cake with Maple Icing2

Advertisements

Maple-Glazed Pumpkin-Pear Bundt with Crumble Topping

A perfect-for-brunch pumpkin cake with a crunchy crumble topping and a sweet maple glaze. If you don’t have pears on hand, try fresh cranberries, apples, or your other favourite fall fruits.

Maple Glazed Pumpkin Pear Bundt with Crumble Topping3

Maple-Glazed Pumpkin-Pear Bundt with Crumble Topping

For the crumble topping:
3/4 cup sorghum flour
1/2 cup unrefined cane sugar
1/4 cup tapioca flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon fine sea or Himalayan salt
6 tablespoons vegan buttery spread (such as Earth Balance), melted

For the cake:
1 cup sorghum flour
3/4 cup teff flour
7 tablespoons tapioca flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoon xanthan gum
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
6 tablespoons coconut oil, melted
1 cup unrefined cane sugar
1/4 cup nondairy milk
2 tablespoons ground flaxseed
2 teaspoons vanilla extract
1 1/4 cups mashed pumpkin
2 cups finely chopped ripe pears
2 tablespoons cider vinegar

For the glaze:
1/2 cup icing sugar, sifted
1 tablespoon dark maple syrup (if you don’t have dark, you may want to add the extract)
2 teaspoons vanilla extract
1 teaspoon nondairy milk, plus more as needed
1/2 teaspoon maple extract (optional)
Pinch fine sea or Himalayan salt

Preheat the oven to 350 degrees F. Lightly oil a 10-inch (12 cup) bundt pan. Dust with sorghum flour, tapping out excess.

To make the crumble, put the sorghum flour, sugar, tapioca flour, cinnamon, ginger, nutmeg, and salt in a medium bowl. Whisk well to combine. Add the vegan buttery spread, stirring to mix. Use your fingers to press the crumble mixture into small clumps. Refrigerate until needed.

To make the cake, put the sorghum flour, teff flour, 6 tablespoons of the tapioca flour, the cinnamon, baking powder, ginger, xanthan gum, baking soda, salt, and nutmeg in a medium bowl. Whisk well to combine.

Put the coconut oil, sugar, nondairy milk, ground flaxseed, and vanilla extract in a large bowl or bowl of a stand mixer. Using a hand mixer or the stand mixer, beat on high speed until emulsified, about 1 minute. Add the pumpkin. Beat well to combine. Add the flour mixture. Beat on medium speed until just combined.

Put the pears in a bowl. Add the remaining 1 tablespoon of tapioca flour. Toss to combine. Add the pear mixture to the cake batter, along with the cider vinegar. Stir to combine. Scrape the mixture into the prepared pan, spreading evenly.

Remove the crumble topping from the fridge. Top the batter with the crumble in an even layer, pressing down slightly. Bake for 60 to 70 minutes, until a skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then put a plate over pan and turn it over to remove it. Carefully invert the cake onto a second plate so the crumble topping is facing up. Cool completely before glazing.

To make the glaze, put the icing sugar, maple syrup, vanilla extract, nondairy milk, maple extract (if using), and salt in a bowl. Mix well to combine, adding more milk if necessary to create a drizzly consistency. Pour overtop of the crumble. Let stand about 20 minutes to set before serving.