THIS BUNDT IS A YEAR-ROUND FAVORITE. Dress it up in summer with fresh strawberries and strawberry sauce, with a dollop of coconut cream in the winter, and just as it is for dessert, breakfast, and any time in between.

Dry Ingredients

2 cups Gluten-free Baking Flour (I like Bob’s Red Mill 1-to-1 baking flour)
3 tablespoons poppy seeds
1 tablespoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon sea salt

Wet Ingredients

1⁄2 cup extra virgin olive oil
1⁄2 cup rice milk
1⁄2 cup maple syrup
Zest of 1 lemon + 1/3 cup lemon juice
1 teaspoon vanilla extract
1⁄2 teaspoon lemon flavor


2 tablespoons maple syrup
1 tablespoon lemon juice


Preheat oven to 350°. Lightly grease a bundt pan with olive oil.

In mixing bowl, combine flour, poppy seeds, baking powder, baking soda and salt.

In small bowl or liquid measuring cup, combine olive oil, rice milk, maple syrup, lemon zest, lemon juice, vanilla and lemon flavor.

Pour wet ingredients into bowl with dry ingredients and fold to combine but don’t over stir. Immediately pour batter into prepared pan and place in oven. Bake 45 minutes or until toothpick inserted in center comes out clean. While cake is baking, whisk together maple syrup and lemon juice and set side.

Remove cake from oven. Place a plate over the top of the pan and flip the pan to release the cake onto the plate. Immediately spoon the maple/lemon mixture evenly over the top, letting the excess liquid pool in the plate to be absorbed by the cake. Cool slightly to set before serving.

MAKES 1 loaf

© 2019 Terry Walters | Photography by Terry Walters


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