Gluten-Free Ginger Molasses Sunflower Cake

SERVES UP TO 16

The ginger and molasses flavor of this moist bundt cake is reminiscent of holiday gingerbread cookies. It gets even better the second day. Use rum as a flavoring along with vanilla extract for grown-up richness. Frost with colored icing or serve with whipped topping of choice. Gluten-free sprinkles make this cake party central.

1 cup raw shelled sunflower seeds*   
1-2 tablespoons freshly grated ginger or ⅓ cup ginger
    sugar crystals
½ cup white rice flour
½ cup brown rice flour
½ cup sweet white sorghum flour
¼ cup tapioca starch or potato starch (not potato flour)
¼ cup millet flour
¼ cup coconut flour or ground coconut flakes
2 tablespoons arrowroot
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon guar gum or xanthan gum
¼ teaspoon baking soda
½ teaspoon salt  
½ cup butter or butter replacement of choice, room temperature (coconut oil works well)  
½ cup sugar of choice
¼ cup agave nectar or honey
1 cup milk or milk of choice
⅓ cup unsweetened applesauce
2 tablespoons molasses
2 teaspoons pure vanilla extract**
½ cup hot water 
1 teaspoon apple cider vinegar, optional   

1. Lightly grease a 10-inch bunt pan. Preheat oven to 350 degrees F.

2. Spread shelled raw sunflower seeds on a flat pan and roast for five minutes at 350 degrees or until they start to brown. Stir at 2 minutes. Remove from oven and let cool. Grind sunflower seeds into flour consistency in a food processor. Some tiny pieces are okay.

3. Add grated ginger and pulse 1 minute. (If using ginger candy crystals, add and pulse 1 minute.)

4. Pour mixture into a large bowl and add rice flours, sorghum flour, tapioca starch, millet flour, coconut flour, arrowroot, ground cinnamon, baking powder, guar gum, baking soda and salt. Mix dry ingredients well with sunflower seed flour and ginger.

5. In the bowl of a mixer, cream butter and sugar.

6. Add agave nectar, milk, applesauce, molasses, vanilla, hot water and apple cider vinegar. Beat on low until mixed well.

7. Add dry ingredients to wet ingredients 1 cup at a time until all is combined. (If mixture seems too dry, add more liquid 1 tablespoon at a time)

8. Beat on medium speed until smooth.

9. Pour batter into prepared bundt pan. Smooth top with wet spatula, if needed.

10. Bake in preheated oven 45 to 50 minutes or until toothpick comes out clean.

11. Cool completely. Use a rubber spatula to loosen around collar of pan and edges. Invert onto a serving plate.

12. Cover and refrigerate cake for longer keep. It can be sliced, wrapped in cling wrap and frozen in individual pieces.  

*TIP Raw, shelled tree nuts, if tolerated, can be substituted for sunflower seeds.

**TIP Add 2-3 tablespoons dark rum with the vanilla to make a special party cake for  grown-up gatherings.

Each serving contains 232 calories, 11g total fat, 5g saturated fat, 0g trans fat, 17mg cholesterol, 126mg sodium, 32g carbohydrate, 3g fiber, 9g sugars, 4g protein, 19 Est GL.

Recipe by Madalene Rhyand, director of Living Without’s test kitchen.