Pumpkin Bundt Cake

2

Posted to the Gluten-Free Blog, this pumpkin bundt cake recipe comes from Mike Eberhart, author of the cookbook, Gluten-Free & Wheat-Free Gourmet Desserts.

Obviously this cake is excellent fresh from the oven.  However, it also passed their “longevity test” remaining moist and delicious after 4 months of freezing.  I can vouch that this is no easy feat for gluten-free goodies!

Pumpkin Bundt Cake

Special Diet Notes: Pumpkin Bundt Cake

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

Pumpkin Bundt Cake
 
Author:
Ingredients
  • ¼ cup glutinous rice flour
  • ¼ cup tapioca flour
  • ½ cup quinoa flour
  • ½ cup white rice flour
  • ½ teaspoon xanthan gum*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • Dash of cloves
  • 1 tablespoon cocoa
  • ½ cup chopped walnuts
  • 3 eggs
  • 1¼ cups sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 1 tablespoon powdered sugar (reserved for later to sprinkle over cooled cake)
Instructions
  1. In large bowl, combine flours, Xanthan Gum, baking powder, baking soda, cinnamon, ginger, nutmeg, clove, cocoa and walnuts, mix. Set aside for later use.
  2. Place eggs, sugar and oil in mixing bowl and beat on medium-high speed for 3 minutes. Add vanilla and pumpkin, mix another minute. Add mixed dry ingredients and mix until combined.
  3. Pour batter into 10 cup capacity Bundt Pan which has been sprayed with cooking spray and sprinkled with sugar (approximately 1 tablespoon sugar). Bake in 350° oven for 40 minutes. Turn Bundt out onto serving tray and allow to cool. Once cool, sprinkle with powdered sugar.
Notes
*The Xanthan Gum can be omitted but will cause the Bundt cake to be crumble easier.
 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.