A popular treat from the South, which is theorized to have originated in Jamaica, this cake was also widely known at one time as “The Cake That Doesn’t Last.” A fun play on the traditional Southern classic, this dessert takes the cake with all its scrumptious add-ins like pineapple, banana, and walnuts.
YIELD: 1 BUNDT CAKE
1¼ cups brown rice flour ¾ cup besan/chickpea flour 1 cup potato starch 1 teaspoon xanthan gum 2½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup melted non-dairy margarine 1 teaspoon cinnamon 1 cup of sugar 3 very ripe bananas, mashed 1 cup pineapple juice ½ cup of water 1 teaspoon vanilla extract 1⅓ cups small pineapple chunks 1 cup crushed pecans Cream Cheese Frosting, glaze variation
• Lightly grease a standard-size Bundt pan. • In a large bowl, whisk together the brown rice flour, besan, potato starch, xanthan gum, baking powder, baking soda, and salt. Stir in the margarine, cinnamon, sugar, bananas, pineapple juice, water, and vanilla extract and mix well using a whisk until smooth. Fold in the pineapple chunks. Sprinkle the pecans into the Bundt cake pan and pour the batter over the pecans. Bake for 70 minutes, or until a knife inserted into the cake comes out clean. Let cool in the pan for 20 minutes and invert onto a rack to cool completely. Store covered in the refrigerator for up to 3 days. • Top with Cream Cheese Frosting , glaze variation.