1 cup chopped walnuts 1 Tablespoon sugar 1 teaspoon cinnamon 2 cups gf flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup Earth Balance butter substitute 1/2 cup canola oil 2 cups sugar 2 eggs 1 cup Tofutti soy sour cream substitute 1/2 teaspoon vanilla
Preheat oven to 350 degrees F. Grease a bundt pan with the Earth Balance. Combine the walnuts, 1 Tablespoon sugar and cinnamon in a small bowl and set aside. In a medium bowl, combine flour, baking powder and salt, blend well. In the bowl of an electric mixer, combine Earth Balance, oil and 2 cups sugar and beat on high until light and fluffy. Beat in eggs, one at a time. Reduce speed to low and blend in sour cream substitute and vanilla. Add the flour mixture in 1/3 increments until all is incorporated. Pour 1/3 of batter into prepared pan then top with the walnut mixture. Cover with remaining batter. Bake for 1 hour. Let cool completely in pan on a wire rack. When cool, invert onto a serving plate.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.