Cinnamon Bundt Cake and Basic Icing Glaze

                I'm gonna make this short because I have been cooking since about 9:30 am and really haven't stopped. Let's just say I did some experimenting in the kitchen, some things worked out but some didn't. So before I post up those recipes, I'm gonna have to play around with them some more. Today's recipe is a dessert, and I really don't post a lot of desserts. Being gf/vegan, you don't really find a lot of desserts that are both, except for *maybe* if they are raw. (Do raw even use foodists use flour?) This one turned out great, which is awesome! The flour/starch list looks intimidating, but honestly, you could probably sub in a gluten-free flour mixture and it would work out the same. Just double check to make sure if there is Xantham Gum in the mix first. If there is, don't add the Xantham Gum. 

Cinnamon Bundt Cake

1/2 c. Sorghum Flour

1/4 c. Soy Flour

1/2 c. Rice Flour

1/2 c Tapioca Flour

1/2 c. Potato Starch

1/4 c. Corn Starch

1 1/2 tsp. Xantham Gum

1 tsp. Salt

2 tsp. Baking Powder

1 1/4 c. Vegan Sugar

1/3 c. Oil

2 tsp. Vanilla Extract

1 c. Non-Dairy Milk

2 Tbsp. Vinegar

1 Tbsp. Cinnamon

Preheat oven to 325. Grease and flour bundt pan.

In a medium bowl combine flours, starches, the Xantham Gum, salt and baking powder, whisk, and set aside.

Mix sugar, oil and vanilla together in a large bowl until smooth.

Add non-dairy milk and vinegar.

Add flour and cinnamon. 

Pour into prepared Bundt pan.

Bake for 1 hour, or until toothpick comes out clean.

Let cool.

While cake is cooling make icing. Super easy go-to icing for anything from cakes to cookies.

Basic Icing Glaze

1 Tbsp. Earth Balance or Coconut Oil

1 c. Vegan Confectioners Sugar

1/2 t. Vanilla Extract

2 Tbsp. Non-Dairy Milk

In small saucepan, melt Earth Balance/Coconut Oil.

Add confectioners sugar, vanilla, and non-dairy milk.

Whisk until smooth.

Pour icing over cooled cake. If you like you can also dust cinnamon on top.