Ingredients
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the cake base:
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2 cups gluten -free all-purpose flour (such as Bob's Red Mill)
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2 tsp baking soda
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1/2 tsp salt
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1 cup unsweetened coconut flakes
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1/4 cup arrowroot starch
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1/4 cup tapioca flour
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1 Tbsp xanthan gum
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1/2 cup unsweetened applesauce
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1/2 cup mashed banana
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1/4 cup unsweetened almond milk
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1/4 cup honey or maple syrup
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1 tsp vanilla extract
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the filling :
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1/4 cup cooked and chilled Egyptian-style lokshen noodles
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1/4 cup cooked and chilled gluten-free brown rice pasta
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1/4 cup dried fruit medley (e.g., raisins, currants, apricots, cranberries), soaked overnight and drained
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1/4 cup chopped walnuts or pecans
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1 tsp ground cinnamon
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1/2 tsp ground cardamom
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1/4 tsp nutmeg
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1/4 tsp cloves
Directions
Subtitle: An Adventurous Twist on Traditional Jewish Dessert
Description:
This one-of-a-kind vegan dessert combines the exotic flavors of Egyptian lokshen noodles, Moroccan spices, and Chinese five-spice powder to create a truly global culinary experience. Inspired by traditional Jewish kugelhopf, it’s gluten-free, oil-free, and packed full of fiber and protein. Perfect for any special occasion or just because!
Ingredients:
For the cake base:
2 cups gluten-free all-purpose flour (such as Bob’s Red Mill)
2 tsp baking soda
1/2 tsp salt
1 cup unsweetened coconut flakes
1/4 cup arrowroot starch
1/4 cup tapioca flour
1 Tbsp xanthan gum
1/2 cup unsweetened applesauce
1/2 cup mashed banana
1/4 cup unsweetened almond milk
1/4 cup honey or maple syrup
1 tsp vanilla extract
For the filling:
1/4 cup cooked and chilled Egyptian-style lokshen noodles
1/4 cup cooked and chilled gluten-free brown rice pasta
1/4 cup dried fruit medley (e.g., raisins, currants, apricots, cranberries), soaked overnight and drained
1/4 cup chopped walnuts or pecans
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp nutmeg
1/4 tsp cloves
Instructions:
Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a 6-cup bundt pan or a large loaf pan.
Step 2: In a medium bowl, whisk together the gluten-free flour mixture, baking soda, and salt. Set aside.
Step 3: In a separate large mixing bowl, combine the wet ingredients: coconut oil, applesauce, bananas, arrowroot starch, and xanthan gum. Mix well until smooth and creamy.
Step 4: Add the dry ingredient mixture to the wet ingredient mixture and stir until just combined. Fold in the chia seeds.
Step 5: Pour half of the batter into the prepared pan, spreading it evenly with a spoon. Top with the filling ingredients: drained fruit, soaked and drained dates, and chopped nuts.
Step 6: Pour the remaining batter over the top of the filling, using a rubber spatula to gently fold everything together.
Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before turning out onto a wire rack.
Step 8: To serve, dust the top of the cake with confectioners’ sugar and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.
Difficulty Level: Medium
Note: This recipe makes 1 (8-inch) round cake or 2 smaller loaves, depending on the size of your pans.
Nutrition Information per Serving (approximate):
Calories: 230
Total Fat: 12g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 20mg
Total Carbohydrates: 43g
Dietary Fiber: 7g
Protein: 5g
