Cinnamon Caramel Bundt Cake Vegan Gluten Free recipes

Ingredients

• 2 1/4 cups of full-fat canned well shaken coconut milk, warmed (“lite” coconut or other milks won’t work, see directions)
• 3 Tablespoons (22 g) ground flaxseed
• 1 ½ cups brown rice flour (200 g)
• ½ cup potato starch (80 g)
• ¼ cup Arrowhead Mills tapioca starch (30 g)
• 1 ½ Tbsp. Simply Organic ground cinnamon (8 g)
• 4 tsp. baking powder (19 g)
• ½ tsp. fine sea salt
• 1 cup (200 g) lightly packed light brown sugar (this sugar is crucial for moisture, coconut or white sugars do not work!)
• pecans
• ginger
• 3/4 cup light brown sugar
• 3/4 cup full-fat coconut milk (shake can well before measuring, whisk the milk in a bowl first if it is hardened)
• 1 1/4 teaspoons ground cinnamon
• 1/8 tsp. fine sea salt
• Sub the brown rice flour, potato starch and tapioca with 2 1/4 cups (304 g) whole grain spelt flour
• Sub the brown rice flour, potato starch and tapioca with just 2 cups (304 g) regular gluten all-purpose flour

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