vanilla bundt cake with creme fraiche drizzle {gluten free, grain free}

When you are eating gluten and grain free, it can be difficult to find sweet treats that please everyone in the crowd. This Vanilla Bundt Cake is just that, a crowd pleaser, that is simple, not too sweet and is the perfect dessert for a special brunch. I made it even more special, by adding a honey sweetened creme fraiche drizzle. I plan on serving this with a simple quiche, roasted potatoes and fresh fruit for Mother's Day. Now that is a spectacular brunch, made mostly ahead of time with easy clean up. The clean up will be the kids job, I just expect lots of flowers for this special day.

What you will need

• 2 3/4 cup Almond flour (Honeyville)
• 1 cup Arrowroot flour
• 5 Tbs. coconut flour
• 3/4 cup maple sugar
• 1/4 cup raw honey
• 4 eggs
• 2 sticks unsalted butter (softened)
• 2 tsp. vanilla
• 1 1/2 cup buttermilk
• 2 tsp. baking soda
• 1 tsp. salt

Putting it all together

• Preheat oven to 350° F and generously spray bundt pan with cooking spray
• In a large mixing bowl with an electric or stand-up mixer, cream maple sugar and butter together
• Add honey, eggs, vanilla, and buttermilk, completely combine and scrap down sides
• In a separate bowl, combine almond flour, arrowroot flour, coconut flour, baking soda and salt
• Add dry mixture to wet mixture until batter is fully incorporated
• Spread batter evenly through greased bundt pan
• Bake in a preheated oven for 45-50 minutes or until toothpick comes out clean. Cover loosely with a sheet of foil.
• Let cool for 10-15 minutes before flipping over to release from the pan.

For the Drizzle

• 1 (8oz) container of creme fraiche
• 2-3 Tbs. raw honey or desired sweetness
• Mix and drizzle over cake, before serving
• Use leftover creme for dipping fruit!