How delightful is this pretty Gluten Free Black-Eyed Susan Cake? I promise it’s even better to taste!
Made with my gfJules light and smooth flour, this cake absolutely bursts with sweet citrus and pineapple flavors and a moist pound cake crumb that will brighten any rainy spring day.
The cake is of course perfect for celebrating the horse racing tradition that captures our attention every May. Black Eyed Susans are the Maryland State Flower, but on this special weekend in May, there’s even more cause to celebrate specifically. There’s a drink named The Black Eyed Susan that is the official drink of the Preakness Stakes, and there’s even a race day called The Black Eyed Susan Day — so, don’t you think this gluten free cake is just what we need to round out the party?
But don’t think you need to watch Maryland’s Preakness Stakes to appreciate this yummy gluten free pound cake. It stands on its own as a downright delicious cake no matter when, where or with whom you eat it. And you don’t even need a fancy hat.
Come to think of it, since Black-Eyed Susans are members of the sunflower family, you could just as easily enjoy this cake in the hot summer months, dubbing it a Sunflower Cake! Or later in the year when you’re huddled inside, wistfully longing for warmer days.
Just look at that beautiful crumb! And to know that every bite is so deliciously citrusy and just a touch boozy, it’s almost like having your favorite cocktail in a cake! (Incidentally, The Black Eyed Susan cocktail is a refreshing blend of orange juice, vodka, whisky (or rum or bourbon) and a splash of schnapps or sour mix — a lot like this cake, don’t you think? Coincidence?)
Of course you can skip the alcohol in this cake recipe and opt for straight fruit juices instead. The yummy fruit flavor will still shine through in this old fashioned poke cake – pound cake with a modern spin.
However and whenever you enjoy this lovely cake, savor every bite of a recipe that tastes like sunshine.
Don a large floppy hat (or not) and start a new tradition with yummy gluten free Black-Eyed Susan Cake — Cheers!
- 4 eggs (or egg substitute)
- 1/4 cup triple sec or Grand Marnier (or fruit juice)
- 1/2 cup pineapple juice
- 1/4 cup orange juice (I used fresh juice with pulp)
- 1/4 cup safflower oil (or other mild vegetable oil)
- 2 tsp. pure vanilla extract
- 2 2/3 cup gfJules® Gluten Free All Purpose Flour
- 2 tsp. baking powder
- 1 cup granulated cane sugar (or coconut palm sugar)
- dash salt
- 1/8 cup poppy seeds (optional)
- 1 package gluten-free vanilla pudding dry mix (Jell-O® Brand = 3.4 oz; Dr. Oetker® = 3.8 oz – either works; both are currently gluten-free & dairy-free, but check ingredients every time)
- 1 cup slivered almonds, optional
- 1/2 cup mini-chocolate chips, optional (I used Enjoy Life® dairy- & soy-free chips)
- Lemon Buttercream frosting, made thicker for piping (add yellow food coloring, if desired)
- 1 cup granulated cane sugar
- 1/4 cup Grand Marnier (or orange juice)
- 1/4 cup water
Preheat oven to 325° F or 300° F convection.
Add all liquids together in a large bowl and whip until mixed well and the eggs are lighter. Sift dry ingredients together in a separate bowl, then slowly stir into the liquids, beating for 2 minutes on medium speed – expect the batter to be thick and taffy-like.
For cake: Oil and dust a bundt or decorative cake pan with gfJules™ All Purpose Flour or gluten-free corn starch. Sprinkle with sliced almonds in the middle if making a flower shape, as pictured. Spoon batter on top of the nuts and smooth with a rubber spatula. Bake for 45-55 minutes, depending on pan, removing from oven when a cake tester inserted into the center of the cake comes out clean.
For cupcakes: Oil at least 18 muffin cups (or you may use paper cupcake liners). Fill the muffin cups only 1/2– 2/3 full of cake batter. Bake for 20-30 minutes – test with a cake tester to ensure that it is clean when removed from the baking cakes.
For glaze: Start preparing the glaze with about 10 minutes left on the cake timer. Bring ingredients to a boil in a small saucepan. Continue to boil for 5 minutes, stirring constantly, then remove from heat.
Remove cake from the oven once finished baking and poke holes in the bottom of the cake with a toothpick. Poke holes approximately every 2 inches. (you can also do this with cupcakes)
Pour glaze over the hot cake while still in the pan. Let stand for 30 minutes, then flip the cake onto a plate.
If the glazed cake is allowed to stay in the pan longer than 30 minutes, the glaze will stick to the pan and make it difficult to remove the cake. Should this occur, put the pan back into a warm oven to soften the glaze, then run a rubber spatula around the inside of the pan to loosen it before turning out onto a wire rack to cool.
If decorating as a flower, wait until cake is fully cooled, then sprinkle chocolate chips in the center of the flower, on top of the slivered almonds (as pictured above).
Amount Per Serving Calories 329Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 64mgSodium 133mgCarbohydrates 47gFiber 2gSugar 44gProtein 5g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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