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Vegan Food For The Gods Bundt Cakes (Gluten-Free)

This Filipino Food For the Gods dessert is transformed into little bundt cakes that are vegan, gluten-free, and naturally sweetened with coconut cream custard.
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Prep Time 5 minutes
Cook Time 18 minutes
Servings: 8
Course: Dessert
Cuisine: Filipino
Ingredients Method Video Notes

Ingredients
  

Dry Ingredients
  • 3 1/4 cup almond flour
  • 1 cup potato starch
  • 1/3 cup arrowroot starch tapioca or corn starch can also work
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/3 cup date sugar or use sugar of choice
  • 3/4 cup dates, chopped
  • 3/4 cup chopped walnuts
  • 1/2 tsp pink Himalayan salt
Wet Ingredients
  • 1 2/3 cup almond milk or milk of choice
  • 1 1/2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened applesauce
Coconut Cream Custard
  • 1 can coconut cream or cream from a can of coconut milk left in the fridge overnight
  • 2 tbsp maple syrup add more to your liking
  • 1 tsp vanilla extract
  • 2 tsp tapioca starch

Method
 

Bundt Cakes
  1. Preheat oven to 350°F. Grease bundt came molds with neutral oil.
  2. Pour almond milk into a measuring cup and add in the apple cider vinegar and mix. Let stand for 2 minutes to create vegan buttermilk
  3. Add in the vanilla extract and applesauce. Set this mixture aside
  4. In a large bowl add the almond flour, potato starch, arrowroot starch, baking soda, baking powder, and date sugar. Mix well, make sure date sugar is broken up well, it tends to have large lumps of sugar.
  5. Add the Milk mixture and blend well.
  6. Fold in the dates and walnuts and mix well. Do not over-mix.
  7. Add mixture to bundt cake molds and distribute evenly. It will be overfilled since I want to create a seal at the bottom of the bundt cake.
  8. Place bundt cakes in the oven and bake for 18 - 20 minutes or until toothpick comes out with a few crumbs. Do not overbake or the cake will come out dry.
  9. Let cool for 15 - 20 minutes
  10. Gently insert a knife into the sides of the bundt cake molds to loosen the cake from the mold. Place a wire rack on top and flip mold to remove cakes.
  11. Let cool for 20 - 30 minutes.
Coconut Cream Custard
  1. Add the coconut cream to a medium saucepan and heat over medium heat.
  2. Add the maple syrup, vanilla extract, and tapioca starch and mix with a whisk.
  3. Continue to whisk the mixture until it starts to thicken, about 5 - 10 minutes. Remove from heat and let cool. Place in fridge and mixture should thicken more in the fridge.
  4. Fill the middle hole with the coconut cream custard. You can also drizzle the cake with coconut custard. If doing the dot design use a knife to cut the custard drip from the piping tip. The custard has a sticky texture that will not loosen easily from piping tips.
  5. Serve and enjoy!

Video

Notes

You can also make this recipe in an 8-inch baking dish and just bake it for longer, about 25 - 30 minutes, or until a toothpick comes out with a few crumbs.
 
Where to Buy Dry Ingredients