Gluten Free Pumpkin Bundt Cake

4.34 from 3 votes

Gluten Free Pumpkin Bundt Cake

A tender gluten free pumpkin bundt cake is topped with a brown butter maple glaze and a generous sprinkling of pumpkin seeds.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 569kcal

Author: Nicole Spiridakis

Ingredients

Cake

3 ¼ cups gluten free flour (380 grams)
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground allspice
2 cups brown sugar
½ cup unsalted butter, at room temperature
½ cup extra virgin olive oil
2 large eggs
1 15-ounce can pure pumpkin puree
½ cup sour cream

Glaze

1 tablespoon unsalted butter
½ cup powdered sugar, sifted
1 tablespoon maple syrup
3 tablespoons pumpkin seeds, toasted or untoasted, optional

Instructions

Spray or grease a 12-cup (or larger) capacity bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and allspice until well combined.
In a large bowl using a hand or 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

This recipe is adapted from The New York Times

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 ½ 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.

Nutrition