Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jules Shepard
    Jules Shepard

    Sweet Potato Bundt Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe calls for my Nearly Normal All Purpose Flour™.  You can find the recipe for this flour in mycookbook, Open Original Shared Link or in various media links on my website, or you can also this truly all purpose flourready-made at my site. It produces amazing results in all your gluten-free baking.

    Sweet Potato Bundt Cake


    The leaves are nearly gone, but sweet potatoes and pumpkins are still calling to me from my kitchen!  I decided to experiment with sweet potato cake – something I haven’t tried yet (I love challenges!). This one is light, mild and oh so yummy! I offer two possible glazes, but it’s nice on its own too. Enjoy!

    Ingredients:
    2 ¼ cup Nearly Normal All Purpose Flour™
    1 tablespoon gluten-free baking powder
    ½ teaspoon guar gum (optional)
    1 cup granulated sugar
    ¼ cup brown sugar
    1 package gluten-free vanilla instant pudding dry mix (3.4 oz)
    Dash of salt
    1 teaspoon cinnamon
    ½ teaspoon nutmeg
    1 teaspoon cardamom (or 2 ½ teaspoons pumpkin pie spice in lieu of the 3 separate spices)
    2 teaspoons gluten-free vanilla extract
    ¼ cup vanilla yogurt (soy or dairy)
    4 eggs or egg replacer equivalent
    ½ softened butter or Earth Balance Buttery Sticks (vegan alternative)
    2 tablespoons ground flax seeds or flax seed meal
    ¼ cup boiling water
    1 large cooked, peeled and mashed sweet potato (approx. 1 cup)

    Directions:
    Preheat oven to 325 F static or convection setting.

    Boil ¼ cup of water and add flax seed meal. Stir and set aside. Cook, peel and mash the sweet potato and set aside.

    In a large mixing bowl, stir the eggs or egg replacer until well mixed. To the eggs, add all dry ingredients, yogurt, vanilla and softened butter or Buttery Sticks. Mix well then stir in the slightly cooled flax seed meal and the mashed sweet potato last.

    Butter or oil a bundt pan and dust with Nearly Normal All Purpose Flour™ or corn starch. Pour the well-mixed batter into the pan and smooth out the top with a rubber spatula. Bake in preheated static oven for approximately 50 minutes or convection oven for approximately 35 minutes. The cake is done when a cake tester inserted into the center comes out clean. Let the cake sit in the pan until slightly cooled, then invert onto a serving plate.

    Glazes:

    Lemon Glaze:
    1 cup sifted powdered sugar
    1 teaspoon finely shredded lemon peel
    3 teaspoons milk
    1 teaspoon lemon juice
    Mix all the ingredients together until smooth. Drizzle over top of the cake.

    Honey-Orange Glaze:
    ½ cup honey
    1 teaspoon finely shredded orange peel
    ½ cup orange juice (with or without pulp)
    Combine ingredients in a small saucepan over medium-high heat. Stir until boiling and remove from heat. Let sit until slightly cooled, then drizzle over the cake.

    Celiac.com Sponsor (A12):
    Sweet Potato Cake
    The finished Sweet Potato Bundt Cake (Gluten-Free)




    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jules Shepard

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    When I started eating gluten-free food I discovered a flour mix in a book called Living Healthy with Celiac Disease, Wendy Wark (AnAffect, 1998). In addition to the standard gluten-free flour mix of tapioca starch flour, potato starch flour and rice flour she added cornstarch and sweet rice flour. The addition of these two flours make a huge difference in the texture, flavor, and moisture content in gluten-free baking. I couldnt understand why more people werent using this superior flour mix so I made it my mission to distribute this recipe around. (If you cant tolerate corn, just substitute the cornstarch with equal parts of sweet rice flour and tapioca starch flour.)
    While Wendy gave me permission to use the flour mix and many of her recipes I failed to tell her I was naming...


    Karen Robertson
    makes 1½ pounds dough You will probably find many uses for this good, user-friendly dough. Recipe from Wendy Warks Living Healthy with Celiac Disease (AnAffect, 1998). Wendy uses this for pretzels, breadsticks, cinnamon rolls, and pizza crust. Use it as a substitution for wheat flour dough in your favorite recipes.
    2 teaspoons unflavored dry gelatin
    2¼ teaspoons active dry yeast
    2/3 cup warm water (105F-115F)
    2 tablespoons sugar
    2½ cups Wendy Wark's Gluten-Free Flour Mix
    2½ teaspoons xanthan gum
    ¼ cup instant non-fat dry milk powder
    ½ teaspoon salt
    3 tablespoons vegetable oil
    2 eggs
    Combine gelatin, yeast, water, and sugar together in a 2-cup glass measure. Let stand for 5 minutes, or until foamy. In the bowl of a stand mixer...


    Jefferson Adams
    Celiac.com 06/17/2011 - Memorial Day is dust, and the Fourth of July is bearing down fast! That means the barbecue is likely ready for action, and thoughts of fireworks, sprinklers, swimming pools, and other summer splendor.
    Summer means hot days, cool drinks, and plenty of opportunities for hot dogs, hamburgers, sandwiches, and all the things that go with eating outside. Among other things, that means keeping plenty of Open Original Shared Link, and snacks on hand.
    Try these tips to help you and your loved ones have a happy, gluten-free Fourth of July:

    All eyes on the dogs - Hot dogs, that is! And sausages, too. Many hot dogs and sausages contain wheat or gluten. Be sure to read the label. If you're still not sure, bring your own gluten-free hot dogs or sausages. Beware...


    Jefferson Adams
    Having a Great Gluten-free Thanksgiving!
    Celiac.com 11/22/2012 - Thanksgiving is upon us once again, and celiac.com is again offering gluten-free information, tips and recipes to help make your gluten-free Thanksgiving and holiday celebrations a smooth and delicious success!
    If you are planning a gluten-free turkey dinner at home, these helpful tips will make your work easier:
    First, always make sure you buy a 100% gluten-free turkey for your holiday dinner. Don't assume your turkey is gluten-free. Numerous brands use gluten when processing their turkeys, so be sure to read the label, and to make sure there is no hidden gluten in any of the ingredients. Check our extensive list of safe gluten-free foods and ingredients, along with gluten-free shopping guides to make gluten-free shopping easier. Brining...


  • Recent Activity

    1. - knitty kitty replied to Louise Broughton's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      Louise

    2. - knitty kitty replied to Blue Roan's topic in Related Issues & Disorders
      1

      Lymph nodes in neck + thyroid issues

    3. - cristiana replied to MeghanEileenReilly's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      47

      Severe Itching And No Rash

    4. - knitty kitty replied to MeghanEileenReilly's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      47

      Severe Itching And No Rash

    5. - SoBannaz replied to MeghanEileenReilly's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      47

      Severe Itching And No Rash


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,663
    • Most Online (within 30 mins)
      7,748

    Hannah Bosak
    Newest Member
    Hannah Bosak
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Louise Broughton
      4
    • sh00148
      19
    • pasqualeb
      9
    • Jean Shifrin
      14
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...