Baklava is a dessert I sincerely miss since entering my gluten free journey the last 4 years. I’ve looked high and low (and even at Trader Joe’s), for gluten free phyllo dough, but no such luck. I also don’t miss anything enough to try to make gluten free phyllo dough from scratch considering I can’t even master a gluten free pie crust, which is supposedly ~easy~, but somehow still impossible for me to master. SO, I decided to start making a pistachio-walnut-spiced-sugary baklava topping, and just throw it on top of everything. The first iteration was baklava baked oats. And oh those baklava oats walked so this bakalava bundt cake (topped with a honey glaze) could run.
Baklava bundt cake
Spiced, gluten free bundt cake topped with baklava filling and honey glaze
Ingredients
CAKE*1 box of gluten free yellow cake mix (I like Pillsbury)
*1/3 cup (75 g) fat free Greek yogurt
*1 cup + 2 TBS fat free or skim milk
*3 eggs
*1 tsp cinnamon
*2 tsp cardamom BAKLAVA TOPPING
*1/4 cup (56 g) light butter, melted
*1/2 cup (60 grams) walnuts, chopped
*1/2 cup (56 g) pistachios, shelled and chopped
*1/3 cup (64 g) golden monkfruit or brown sugar
*1 TBS maple syrup
*1/2 tsp cinnamon
HONEY GLAZE
*1/4 cup (84 g) honey
*1 tsp lemon juice
*1 TBS water
*1 cup (120 g) Lakanto powdered monkfruit
Directions
- Spray a bundt pan with cooking spray and use a brush to ensure oil is in every crevice.
- Preheat oven to 350.
- Mix all the topping ingredients together before pouring into the bottom of the bundt pan and evenly spreading.
- In a stand mixer, mix all cake ingredients together on medium high for 2 minutes.
- Carefully pour cake batter on top of the baklava topping and smooth out.
- Bake for 30-35 minutes, until a skewer comes cleanly out of the cake (bake longer if needed).
- Remove from the oven and place the bundt pan on a cooling rack for 20 minutes.
- Run an angled spatula or butter knife around the edges and center of the pan to release the cake.
- Place a large plate, upside down, on top of the bundt pan.
- Carefully flip this over so the cake is tipped onto the plate; I leave the pan on top of the cake for 5-10 minutes to allow it to gently release.
- Some baklava mix may stick to the pan, but just use a spoon to scoop it out and place it on top of the cake.
- Let the cake cool fully while mixing all glaze ingredients together.
- Use a spoon to drizzle glaze on top of the cooled cake before serving.
- 23. Keep leftover cake covered in the fridge; remove 45 minutes before serving to soften.
Nutrition
Macros12 servings
288 cal/10.5 f/42.1 c/6.3 p per slice
Kate Bakes Cakes 