Gluten Free Pumpkin Bundt Cake
Description
I wanted to do something a little different for Thanksgiving this year, so this beautiful Bundt made her debut! Bundt cakes are so simple yet elegant. I think think this was the most tender and moist cake I have ever made. It gave me one last excuse to make something pumpkin flavored before jumping head first into Christmas baking season. I can’t wait to share my next Bundt adventures with you! Happy Holiday Baking!
- Gluten Free
- Vegetarian
- 10 minutes prep time
- 50 minutes cook time
- 2 hours chill time
Recipe
For the cake:
2 cups (400g) sugar
1 cup (240ml) oil
4 eggs
15 ounce can pure pumpkin
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
3 cups (390g) 1:1 gluten free flour blend
For the icing:
3 ounces softened cream cheese
3 tablespoons (28g) softened butter
2 cups (230g) powdered sugar
1/2 teaspoon vanilla extract
Milk of choice or water to thin as needed
For the cake:
1. Preheat the oven to 350° F. Spray and flour a 9” bundt pan. Mine holds 10 cups.
2. In a large mixing bowl, beat together oil and sugar.
3. Add eggs one at a time, mixing well in between.
4. Add pumpkin and beat until well combined.
5. Mix in salt, baking soda, baking powder, cinnamon, ginger and nutmeg.
6. Add gluten free flour and mix until well incorporated.
7. Pour batter into prepared pan.
8. Bake at 350 for 48-50 minutes or until a toothpick inserted into the center comes out clean.
9. Remove cake from the oven and allow it to cool in the pan for 15 minutes.
10. Turn the cake out onto a wire baking rack and allow it to cool completely before icing.
For the icing:
1. Combine all ingredients in a medium bowl.
2. Mix until smooth. Add milk or water a tablespoon at a time until you reach desired consistency. You want it to be a barely pourable consistency, not runny.
3. Pour the icing over the top of the Bundt cake.
4. Slide and enjoy! Store leftovers in the refrigerator.
For the cake:
2 cups (400g) sugar
1 cup (240ml) oil
4 eggs
15 ounce can pure pumpkin
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
3 cups (390g) 1:1 gluten free flour blend
For the icing:
3 ounces softened cream cheese
3 tablespoons (28g) softened butter
2 cups (230g) powdered sugar
1/2 teaspoon vanilla extract
Milk of choice or water to thin as needed
For the cake:
1. Preheat the oven to 350° F. Spray and flour a 9” bundt pan. Mine holds 10 cups.
2. In a large mixing bowl, beat together oil and sugar.
3. Add eggs one at a time, mixing well in between.
4. Add pumpkin and beat until well combined.
5. Mix in salt, baking soda, baking powder, cinnamon, ginger and nutmeg.
6. Add gluten free flour and mix until well incorporated.
7. Pour batter into prepared pan.
8. Bake at 350 for 48-50 minutes or until a toothpick inserted into the center comes out clean.
9. Remove cake from the oven and allow it to cool in the pan for 15 minutes.
10. Turn the cake out onto a wire baking rack and allow it to cool completely before icing.
For the icing:
1. Combine all ingredients in a medium bowl.
2. Mix until smooth. Add milk or water a tablespoon at a time until you reach desired consistency. You want it to be a barely pourable consistency, not runny.
3. Pour the icing over the top of the Bundt cake.
4. Slide and enjoy! Store leftovers in the refrigerator.