Art modified from Andersoncathy on Deviant Art.
TC and I couldn't find our usual non-dairy probiotics at Sprouts this week, and he's been playing through Mass Effect 1 again, hence this picture. Today's recipe has nothing to do with Mass Effect, unless I said it was some ancient Asari cake recipe. LOL.
This is NOT the black chiffon sesame bundt cake that is tearing up Pinterest. This could be lemon poppyseed bundt cake, lime sesame, orange hemp, pamplemoose chia...pick your seed + your citrus and go to town. I eliminated the orange blossom from the original because I totally have expensive extracts lying around my apartment. Right. This recipe used half a $2.00 jar of sesame seeds purchased at an Asian market. TC saw a movie where people were eating a sesame cake and he asked me to make one, and, for once, he actually ate a bit of a sweet thing I made. How about that.
Sesame Bundt Cake
Veganized and de-glutenized from SeriousEats.com
- 1 cup toasted sesame seeds (you don't need to toast them beforehand, unless you only by raw seeds)
- 1/4 cup organic sugar
- 1/4 cup sticky rice flour
- 3 tablespoons vegan margarine
- 3/4 cup warm water
3 tablespoons psyllium husk
1 cup nondairy milk
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
- 1/2 cup (8 tablespoons) vegan margarine
- 1/2 cup coconut sugar
- 1/2 cup organic sugar
- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/2 cup coconut flour
- 3/4 teaspoon xanthan gum
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
In a small bowl, combine the stresuel/filling ingredients and crumble together with a fork or potato masher. Set aside in the 'fridge.
Preheat the oven to 350 degrees Fahrenheit. Grease and dust with GF flour a medium-sized bundt pan.
For the wet ingredients, in a small measuring cup, combine the water and psyllium husk and set aside. In another small measuring cup, combine the nondairy milk, vinegar, and vanilla and set aside.
In a large mixing bowl with a hand mixer, beat together the sugars and margarine until fluffy and uniformly combined.
In a small bowl, sift together the flours, xanthan gum, leavening, and sea salt.
Whisk the psyllium mixture with the nondairy milk mixture.
In three additions, add a little liquid mixture and a little flour mixture to the margarine and sugar and beat after each addition. Beat to combine thoroughly.
Take the streusel out of the fridge and sprinkle half of it in the top of the prepared cake pan. Top with half of the cake batter and smooth out. Repeat with the remaining streusel and cake batter
Bake for 45-50 minutes or until the cake springs back when touched and passes the toothpick test.
Let cool in the pan for 30 minutes before inverting onto a plate to finish cooling.
Ice Bat took a bath this week, joining the rank of the plushies who have experienced the horror of the washing machine monster.
He's never gonna be the same again...