Gluten-Free Pumpkin Bundt Cake
A worthy candidate for the Thanksgiving dessert table, this Gluten-Free Pumpkin Bundt Cake is topped with a maple glaze that elevates it beyond its humble origins.
Ingredients
Cake
- 2 ¼ cups/260 g teff flour
- ½ cup/60 g sweet white rice flour
- ½ cup/65 tapioca flour
- 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 eggs large, at room temperature
- 1 can pure pumpkin puree
- ½ cup sour cream
Glaze
- 1 tbsp melted unsalted butter
- 1/2 cup powdered sugar or homemade powdered sugar
- 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.
- Store in fridge covered for 3 days.
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.
Nutrition
Serving: 1 sliceCalories: 200kcalCarbohydrates: 71gProtein: 7gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 53mgSodium: 214mgPotassium: 123mgFiber: 4gSugar: 6gVitamin A: 5849IUVitamin C: 2mgCalcium: 150mgIron: 3mg
Did you make this recipe?Let me know in the comments how it went!