{Gluten-Free} Pumpkin Bundt Cake with Maple Glaze

Not to present an argument that you should chose to serve a different Thanksgiving dessert — stay tuned next week for yet another gluten-free pumpkin pie recipe, which I will happily state is my best one yet — but if you were to consider an alternate (or more realistically, an addition to) may I suggest this gluten-free pumpkin bundt cake? It’s inspired by a New York Times recipe (click for the original version if you don’t need to do gluten-free) and is, if I may say so myself, really quite lovely.

This is a beautifully pumpkin flavored cake, packed with lots of cozy spices like cinnamon and cardamom, and sweetened with the dark richness of coconut sugar. It’s topped with a just sweet enough maple syrup and brown butter glaze which to me feels so special and holidayish.

I used teff flour in this recipe as the main gluten-free flour — I experimented with using ivory teff flour, which is a bit lighter in color, but I don’t think it made much of a difference taste-wise. So you could use any kind of teff flour here, as finely ground as you can get. I balanced it with a mix of tapioca and sweet white rice flours for lightness and binding. The result is a fall-flavored, rather luscious bundt cake that’s topped with that delicious glaze and scattered with a few pumpkin seeds. I love thinking as well as pumpkin pie for Thanksgiving, and I think this cake would be a worthy contribution to any gathering.

Next week I’ll share an updated for 2022 gluten-free pumpkin pie and some gluten-free (and vegetarian!) suggestions for your Thanksgiving feast. Hard to believe it’s almost here, and the end of the year is in sight! But, this means more reason to bake.

Til next time – N x

Gluten-Free Pumpkin Bundt Cake

Nicole Spiridakis
A worthy candidate for the Thanksgiving dessert table, this pumpkin cake is topped with a maple glaze that elevates it beyond its humble origins.
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Cake

  • 260 g teff flour (about 2 1/2 cups)
  • 65 g sweet white rice flour (about 1/2 cup)
  • 65 g tapioca flour (about 1/2 cup)
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • 2 cups coconut sugar
  • ½ cup unsalted butter at room temperature
  • ½ cup olive oil extra virgin
  • 2 large eggs at room temperature
  • 1 can pure pumpkin puree
  • ½ cup sour cream

Glaze

  • 1 tbsp melted unsalted butter
  • 1/2 cup homemade coconut powdered sugar see link in notes
  • 1 tbsp maple syrup
  • 3 tbsp pumpkin seeds toasted or untoasted

Instructions
 

  •  Well butter a 12-cup (or larger) capacity bundt pan.
  • In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and allspice until well combined.
  • In a large bowl using a hand of stand mixer, beat together the brown sugar, butter and olive oil on medium-high speed until light and fluffy. Add the eggs one at a time, mixing in well. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
  • Fold in the dry ingredients using a rubber spatula until well combined.
  • Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Cover the batter loosely with a clean kitchen towel and let rest for 15 minutes, or longer if you can. Then preheat oven to 350°F. Bake the cake until a tester inserted into the center comes out clean and the edges are starting to come away from the sides of the pan, 55 to 65 minutes, checking often.
  • Remove from oven and place the cake on a wire rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
  • Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty, for a few minutes.
  • Transfer butter to a heat-safe bowl, and let it cool slightly. Whisk in the powdered sugar and maple syrup until smooth. The glaze should be thick but pourable. If it’s too thin, add a bit more powdered sugar. If it’s too thick, add a few drops of water.
  • Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with seeds if desired. Let the glaze set for a few minutes before slicing.

Notes

Flour substitutes  use oat or sorghum flour in place of the teff flour. Swap arrowroot for the tapioca and almond flour for the sweet white rice flour.
Butter substitute – use an additional 1/2 cup of olive oil in the cake. For the butter in the glaze, use melted coconut oil (do not brown it).
Coconut sugar substitute  use brown sugar in place of the coconut sugar.
Sour cream substitute – use the equivalent amount of Greek yogurt. To make dairy-free, substitute your favorite unflavored non-dairy yogurt.
Homemade coconut powdered sugar recipe.
Keyword Bakery, gluten-free, gluten-free pumpkin bundt cake, gluten-free pumpkin cake

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cucinanicolina by nicole spiridakis © copyright 2021. all rights reserved.
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