Daily Archive: December 5, 2011

Jump, JUMP! + Vegan/GF Gingerbread Bundt Cake

Posted by Lauren

You know your day is going to be great when you wake up and jump on the trampoline for 20 minutes!

Oh, and you also have the best breakfast ever.

Late last night I was inspired by Food Network’s new show, Best Thing I Ever Made: Sure Thing episode, where chef/restauranteur Susan Feniger explained how to make Kaya Toast. The popular Singaporean/Malaysian snack mixes kaya (coconut jam), eggs, sugar, pandan infused coconut milk (pandan = tropical plant), and [white] bread.

When I saw the egg/soy sauce/creamy coconut combo, I knew that breakfast would involve a similar mix.

The layers:

  • 1 sunny side up egg + an extra egg white
  • chopped herbes de provence dry salami
  • champagne mustard
  • soy sauce
  • ground red pepper

Sweet, salty, gooey, complex and yet simple; oh my….

and the broken yolk? Craving, satisfied.

I made a quick trip home to pick up stuff for the week (house sitting, see: trampoline) and 3 extremely ripe bananas called out to me…

Bake ussss! Baaaaayyyyke Uhhhssss!

Okay, sure thing!

Gingerbread Bundt Cake
Blender-friendly, Vegan, and Gluten Free (for no reason at all!)


  • 80 grams (3/4 cup) potato starch
  • 80 gramsĀ (3/4 cup) brown rice flour
  • 60 grams (2/3 cup) buckwheat flour, ground fresh from 1/2 cup raw buckwheat groats
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • spices: 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/8 teaspoon ground cloves
  • 1/3 cup applesauce
  • 1/3 cup almond milk (or soy?)
  • 1 teaspoon ground flax seed
  • sugars: 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 cup blackstrap molasses
  • 1/4 cup vegan butter, softened (try Earth Balance). Plus more for “greasing the pan”
  • 3 large, ripe bananas


  1. Set oven to 350* and vegan-butterize your bundt pan.Sift and combine potato starch, brown rice flour, buckwheat flour, baking powder, baking soda, salt, and spices in a large mixing bowl. Whisk to evenly distribute the spices.
  2. In a blender, combine the applesauce, almond milk, ground flax seed, granulated sugar, brown sugar, molasses, and softened vegan butter. Mix on high for about two minutes.
  3. Drop in your bananas one by one and then mix for about two minutes.
  4. Add your wet ingredients to your dry ingredients and mix together until all dry clumps have vanished. (evanesco! < < harry potter reference anyone?)
  5. Pour into prepared bundt cake pan and place into the oven for 40 – 55 minutes. I rotated at 20 minutes and pulled it out at 45 minutes.

Grind your groats in a coffee grinder or blender… uber fresh and rich in flavonoids/magnesium!

Why no gluten? Eh, just because…

You. Are. So beautiful. To me. Can’t you seeeeee (= Vitamix)

At first I thought there would be too much liquid, but it worked out! Phew!

After it cooled down a bit, I dusted the top with powdered sugar… Apparently that’s way old school. Whoops. Geoffrey Zakarain almost got the boot in tonight’s episode of Next Iron Chef when he dusted his souffle with powdered sugar. Note, taken!

The molasses and ginger totally stick out in this recipe. If you let the cake cool to room temperature, it develops a crispy “crust” to it that is just delicious! The insides hold up well and, as long as you don’t undercook it, there should be no problem with gooey centers. The banana acts as a great binder, leaving a subtly sweet undertone to the gingerbread cake. Plus, this comes together quickly with the use of a blender!

Question: Highlight of your weekend?! Share with us!