Summer Bundt Cake

• 1½ cups gluten-free 1:1 flour (with xanthan gum)
• 1 tbsp Golden Milk Magic powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, melted (or coconut oil)
• ½ cup maple syrup or coconut sugar
• 2 eggs (room temp)
• ¾ cup full-fat coconut milk or oat milk
• 1 tsp vanilla extract
• Zest of 1 orange (optional, for a citrus lift)

1. Prep the oven: Preheat to 350°F (175°C). Grease and flour a 6-cup Bundt pan (or mini Bundt molds).
2. Mix dry ingredients: In a bowl, whisk flour, MegaPlants powder, baking powder, baking soda, and salt.
3. Whisk wet ingredients: In another bowl, combine melted butter, maple syrup, eggs, coconut milk, vanilla, and orange zest.
4. Combine: Gently mix wet into dry until just combined. Let the batter rest for 5 minutes.
5. Bake: Pour into your Bundt pan and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Cool & decorate: Let cool in the pan for 10 minutes, then invert onto a plate. Dust with powdered sugar or drizzle with a light coconut glaze.