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Gluten Free Spiced Pumpkin Bundt Cake

Ingredients

  • 3 eggs
  • 1 cup coconut sugar
  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1 tsp real vanilla extract
  • 1/2 cup melted butter pasture-raised, grass-fed
  • 1 Tbs soft butter to grease pan
  • 1 & 1/2 cups gluten-free flour mix
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • For the maple glaze:
  • ¼ cup butter pasture-raised, grass-fed
  • ¼ cup maple syrup
  • 2 Tbs unfiltered apple cider
  • 1 Tbs lemon juice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cardamom
  • 1/8 tsp cloves
  • I recommend using organic ingredients when possible

Instructions

  • Preheat oven to 325°F
  • Combine dry ingredients: gluten-free flour mix, salt, baking soda, baking powder, and pumpkin pie spice in a bowl and whisk to combine.
  • In separate large mixing bowl, beat eggs until fluffy, (I used a hand mixer). Blend in coconut sugar, pumpkin puree, applesauce, vanilla extract, and melted butter with a mixer on low just until combined. Do not over mix!
  • Sift the dry ingredients into the wet ingredients and mix on low until just combined.
  • Pour batter into a greased, large Bundt pan and bake for 45 minutes, or until an inserted toothpick comes out clean.
  • If you are using the Maple Glaze, you should place the hot pan upside down onto a wire rack, then pour maple glaze over warm bundt cake (you may not need all of the glaze, add to taste). When cake has cooled, carefully transfer it to a serving plate.
  • The cake should just slip right out, but this site has a great tutorial for decanting bundt cakes.
  • For the Maple Glaze (optional):
  • Add ¼ cup of butter to a saucepan over medium heat. When butter begins to froth, add the next 7 ingredients and whisk together. Simmer sauce for 10 minutes to reduce, stir frequently.