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

vanilla bundt cake with creme fraiche.jpg

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!