Bundt cake from grandma’s coffee table

We all know the good old bundt cake from grandma’s coffee table, but rarely will you have eaten a vegan and gluten-free one.

• 300 g rice flour
• 100gr sugar
• 1 tbsp baking powder
• 1 tbsp starch
• 1 pinch of salt
• 300 ml rice milk
• 150 ml oil
• 2-3 tbsp vanilla extract
• juice of half a lemon

Preheat the oven to 175 degrees.
Put the rice flour in a large bowl with all the other dry ingredients. In a separate bowl, add all the wet ingredients and mix well. Then add the mixture of rice milk, oil, lemon juice and vanilla extract to the flour mixture and mix well with a fork. The rice flour tends to settle to the bottom, so really mix everything well. Lightly grease the bundt pan, pour in the batter and bake for 35 minutes. Then turn the temperature down to 150 degrees and bake for another 20 minutes.
Then turn off the oven and let the cake sit in the slightly open oven for about 30 minutes. When the cake has cooled completely, turn it out of the mold and serve.

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