It’s gluten free ratio rally time again! If you aren’t familiar with the event, the gluten free ratio rally is a blogging event where several intrepid gluten free bloggers tackle a new baked good each month by using the ratio method of baking. Adina of Gluten Free Travelette is our host, and I think bundt cake was a perfect choice for ratio baking. Cakes don’t need gluten to work and so I think they are extremely well suited to direct substitutions by weight in order to convert to GF. And just what type of cake is a bundt cake anyways? The best information I could find is that bundt cake is merely pound cake (or any other dense cake) baked in a bundt pan, and so I went with a pound cake ratio as my base recipe. But really, I think any type of cake baked in a round pan like that could be called a bundt cake.
I really enjoyed this challenge this month, because using a ratio just worked out great, the first time. Very rarely did I ever have success on the first try until I started using a scale when baking, and it’s just a wonderful feeling to have the confidence to be able to say, “Ok, I’m going to use these ingredients and bake a cake,” and not have it be anything more complicated than that. A pound cake’s ratio is equal parts flour, sugar, eggs, and butter (pound cake got its name from using a pound of each ingredient), i.e. 1 : 1 : 1 : 1. I added in a little molasses into my batter for flavor and color, and so to make up for that extra liquid I ended up with a little extra flour, but other than that I pretty much followed that ratio to the letter and had great success. Next time I might try a gugelhupf as they are common here en Suisse (at least in the German speaking cantons), and the ratios of ingredients tend to vary a bit. I’ve seen both baking powder based and yeast based gugelhupfs (not sure which is more traditional for a Swiss gugelhupf) and would love to try converting those to gluten free.
Jenn Cuisine
Gluten Free Molasses Bundt Cake
Prep Time: 15 minutes to melt butter and grease pan
Total Time:1 hour
Ingredients:
- 200 g butter, melted
- 200 g (4) eggs, beaten with a fork
- 200 g sugar
- 1 tsp. vanilla extract
- 3 tbsp. molasses
- 225 g GF flour mix:
– 100 g almond flour
– 50 g tapioca starch
– 25 g white rice flour
– 50 g brown millet flour - 1 tsp. baking powder
- 1 pinch salt
- a couple handfuls fresh blueberries
- powdered sugar for dusting
Directions:
- Preheat an oven to 180 C (350 F). In a mixing bowl, whisk together butter, eggs, sugar, vanilla, and molasses.
- In a larger mixing bowl, combine the GF flour mix, baking powder, and salt. Stir in the liquids and mix until combined. Add in blueberries to the batter
- Pour into a greased and floured (GF flour!) bundt pan and bake about 45 minutes or until passes the clean knife test. When done, remove from the oven, let cool about 15 minutes in the pan, and then flip it upside down and lift to separate the cake out from the pan.
- When completely cooled, dust with powdered sugar if desired for decoration.
Be sure to check out all the other participants this month!
Apple Almond Cake | Heather | Discovering the Extraordinary
Blueberry Molasses Bundt Cake | Jenn | Jenn Cuisine
Date Pecan Bundt Cake with Orange Glaze | Caneel | Mama Me Gluten Free
Gluten Free Mini Vanilla Chai Bundt Cakes | Mary Fran | Frannycakes
Pear & Cardamom Spiced Bundt Cake | Rebecca | Salts Kitchen
Spiced Sweet Potato Bundt Cake | Brooke | B & The Boy
Spiked Egg Nog Bundt Cake with Vanilla Bourbon Glaze | Charissa | Zest Bakery
News News News
Woohoo, I have news to share!
Simply Gluten Free Magazine
Speaking of gluten free goodness, I am super excited to announce that there is a new gluten free magazine out on the shelves! Simply Gluten Free Magazine, the brainchild of Carol Kicinski, is debuting its first issue for the holiday season and currently sold by subscription as well as in Barnes & Noble, Whole Foods, Books a Million, and more, with articles, recipes, and tips by many of my favorite gluten free bloggers and resources. Below is the beautiful cover – and check out that little text about Christmas in Switzerland towards the bottom of the cover, yep – here is where I shamelessly brag about my very first print article and photo feature 
Disclosure – Yes, I’m a paid contributor to Simply Gluten Free Magazine, so of course I think it would be awesome if you picked up a copy or a subscription
Food Bloggers for Sandy
Please please consider participating for the food blogger’s event tomorrow November 8th, to help raise awareness about the plight of victims of Hurricane Sandy and/or to donate to your favorite organization that will provide much needed support, supplies, and assistance. You can also follow along with the twitter hashtag #FBS4Sandy.
{ 25 comments… read them below or add one }
A beautiful cake. Very smooth and surely delicious. Molasses add such a lovely flavor to baked goods.
Cheers,
Rosa
Thanks Rosa!
I am glad I found out your blog with gluten free recipes. I will surely try some of your recipes. This bundt cake is really beautiful. Thanks for sharing.
Thank you so much! If you try any recipes, please let me know how they came out
This is gorgeous, Jenn, as always – and I love the sprinkle action caught so perfectly! It looks delicious. I agree – this came out perfectly the first time for me, as well. Bundt cakes for experimenting from now on!
Thanks so much Caneel!
P.S. I’m excited about your part in the new magazine and am excited to get my copy in the mail soon!
oooh yay!
Love the photos. I almost want to stick my hand into that photo with the powder sugar snow coming down. A very comforting dessert for a wintery mood!
Thank you so much Charissa!
Gorgeous Jenn! And I concur with the comments about the sprinkles photos! So perfect for this time of year!
Thanks so much for hosting, Adina!
Stunning photo, Jenn! And congrats on your article in the magazine – so cool!
Thank you so much!
You know how proud I am of you right…and of course I know it’s well deserved too. Thanks for being my cohort in the #FBS4Sandy effort; I couldn’t think of anyone I would have rather worked with!
Aww thanks Barb!!
mmmm, molasses! Can’t wait to try it. Congrats on being a contributor t the new magazine. Looks like its web site, http://simplyglutenfreemag.com/, is running a 70% discount subscription offer. I’m signing up today.
BTW, here’s a list of all the GFRR hosts (http://www.gfratiorally.com/) and a page with all the recipes listed (http://www.gfratiorally.com/Blogs+Recipes.html). I hope you find this helpful.
Terry
Thanks Terry, and thanks so much for compiling that site!
My pleasure. I will be keeping up w/ all future challenge posts, God willing & the creek don’t rise.
This looks lovely! And I think molasses is totally underrated, so cheers to you for using it!
Also, congrats on being a contributor to the new mag! I can’t wait to pick up a copy!
Thanks so much!
great cake and congrats on your magazine article very exciting
Thank you!
This looks beautiful! I love anything with blueberries and I think this might be just the perfect post-Thanksgiving breakfast. Thank you for introducing me to Ratio Rally, I’m excited to try all of thse bundt cakes (amongst other recipes).
Rebecca
Thanks so much Rebecca, glad to have you join in!
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