Apparently I'm not done with my Company's Coming "Baking: Simple to Sensational" cookbook. I've been using it to adapt recipes for gluten and dairy free desserts lately. This Toasted Walnut Cake turned out beautifully! I might add raisins to it next time, since my Other Half doesn't like walnuts and didn't help me eat this. I did a half batch of the original recipe and used my bundt pan for baking. I used the full glaze recipe, but I'll convert it here. (feel free to double the glaze recipe here.) I did find the glaze a bit thick, so I added hot water to make it a little more runny. I think it would work in an 8 or 9 inch square pan; you might have to bake it a little longer, but it should work. Just drizzle the glaze all over the top. Enjoy!
1 cup all-purpose gluten free flour blend
1/2 tsp xanthan gum
1 tsp baking powder
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup non-dairy milk
1/3 cup Canola oil
2 large eggs
1/2 tsp vanilla
1/2 cup chopped walnuts, toasted*
1/2 cup icing sugar
1 tsp Becel Vegan margarine
1/4 tsp vanilla
1/8 cup maple (or maple flavoured) syrup
1-2 Tbsp chopped walnuts, toasted
In medium sized mixing bowl, whisk together flour, xanthan gum, baking powder, salt and sugars. Add milk, oil, eggs and vanilla. Whisk together really well, until thoroughly blended and your arm starts to get a little tired. Stir in walnuts. Let stand for 30 minutes.
While batter is standing, grease a bundt or small angel food tube pan and preheat the oven to 350*F.
After 30 minutes, spread batter evenly in pan. Bake for 30-40 minutes, until the top is golden brown and a toothpick inserted in the centre comes out clean. Let stand in pan on wire until the pan is cool, then gently ease cake out of pan onto wire rack to continue to cool.
Mix up all glaze ingredients together until smooth. (If too thick, add a little hot water. ) Drizzle glaze over top of cake, allowing some to drip down sides. Immediately sprinkle with second amount of walnuts. Let stand until glaze is set.
*You can toast the walnuts in the oven, spread evenly in ungreased shallow pan at 350*F for 5-10 minutes, stirring or shaking often, until lightly browned and fragrant, OR you can toast them on the stove in a skillet/frying pan or saucepan, likewise stirring and/or shaking them. Toast all 1/2 cup plus 2 Tbsp together, reserving out the smaller amount for garnish.