Ingredients:
- 2 cups rice flour
- 1/4 cup tapioca starch
- 1/2 teaspoon xanthan gum
- 1 cup pitted prunes
- 1 cup water for the prunes
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup nut milk of your choice
- 1 tbsp apple cider vinegar
- 3 tbsp ground flax + 9 tbsp or about 1/2 cups water
- Low Sugar Strawberry Jam mine is homemade! (optional)
Steps:
- Preheat oven to 325 degrees.
- Grease bundt pan and set aside.
- In a small pan boil several cups of water. Remove from heat and 1 cup water to prunes. Let soak for 15- 20 minutes or until prunes have softened. Add prunes plus the water into a vitamix or blender. Set aside.
- Combine the flax with warm water. Set aside.
- Mix 1 cup nut milk with the apple cider vinegar also set aside.
- Combine rice flour, tapioca starch, xanthan gum, sugar, cinnamon, cloves, salt, and baking soda.
- In a bowl combine the flax and milk mixtures.
- Slowly add flour mixture to wet mixture and stir just until combined.
- Stir in prunes.
- Optional step add some strawberry jam to the bottom of the bundt pan.
- Next spread batter into bundt pan.
- Bake for 70-75 minutes. Check cake at one hour and bake additional time if needed or until cake starts to pull slightly away from the pan. This cake is very dense and moist so the toothpick test is hard to do on this one.
- Let cake cool in pan for 10 minutes than remove from pan to cool on wire rack.
- Also optional add some icing sugar mixed with lemon juice on top.
Veganized this recipe from Lynns Kitchen
