Gluten Free Black-Eyed Susan Cake
Citrusy, boozy, moist and totally delicious -- this gluten free pound cake has taken on a modern spin for Preakness or anytime you crave a fresh take on cake!
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Calories: 329kcal
Ingredients
- 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)
Glaze
- 1 cup granulated cane sugar
- 1/4 cup Grand Marnier or orange juice
- 1/4 cup water
Instructions
- 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).
Nutrition Facts
Gluten Free Black-Eyed Susan Cake
Serving Size
1
Amount per Serving
Calories
329
% Daily Value*
Fat
14
g
22
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
10
g
Cholesterol
64
mg
21
%
Sodium
133
mg
6
%
Carbohydrates
47
g
16
%
Fiber
2
g
8
%
Sugar
44
g
49
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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.