Although frosted cakes are impressive, there’s nothing like the natural beauty of a fresh, “naked” bundt cake.
This recipe happens to be both gluten-free and dairy-free, incorporating the warm winter citrus flavors of sweet orange and tart lemon (all the citrus you can imagine) and subtle bergamot with almond.
It’s moist, exquisite, and absolutely delicious!
Vanilla Citrus Bergamot Almond Cake (Gluten-Free, Dairy-Free)
Vanilla Citrus Bergamot Almond Cake (Gluten-Free, Dairy-Free)
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup sweet rice flour
1 Tbs. baking powder
1 tsp. xanthan gum
1/2 tsp. sea salt
1 1/4 cup vegan, plant based butter
1 1/2 cups white sugar
6 large eggs
3 Tbs. vanilla extract
1 1/4 cup fresh squeezed orange juice
4 drops Bergamot Essential Oil (Young Living or Doterra are best fit for consumption)
1 large navel orange, thinly sliced
1 large (round) lemon, thinly sliced
1/4 cup slivered almonds
Preheat the oven to 325 degrees. Prepare a Bundt pan by greasing it, and sprinkling it with white rice flour, turning and tapping the pan until the inside is completely covered. Tap out the excess flour.
Whisk together the dry ingredients until thoroughly combined. Set aside.
In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 4-6 minutes. Scrape down the sides of the bowl.
Whisk the eggs to break them apart. With the mixer on low speed, slowly pour the whisked eggs into the butter/sugar mixture. Scrape the bowl down again, and add the vanilla extract. Increase the speed to medium, and beat until the batter looks nice and smooth, scraping down the sides as necessary.
With the mixer on low, add in half of the dry ingredients. Mix until nearly blended, then slowly add the orange juice. Add the Bergamot oil and mix for a minute or two.
Sprinkled the greased bundt pan with slivered almonds and then line with the thinly sliced citrus fruit.
Pour the batter into the prepared bundt pan, spreading evenly.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean and the top bounces back when gently pressed.
Move bundt pan to a wire rack, and let the cake cool in the pan for 20 minutes. Place a cooling rack on top of the pan, and carefully turn over on to a serving plate. Dust with cinnamon and powdered sugar, if desired.
