This bundt cake was a real treat to bake & eat. I had not tried making a gluten-free bundt cake before, but this one was moist & delicious! It works beautifully for any fall meal, even Thanksgiving.
Ingredients:
- 1/4 cup sweet rice flour
- 1/4 cup tapioca flour
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 tsp Xanthan gum
- 1 Tbsp baking powder
- 1 tsp baking soda
- 2 Tbsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- dash of cloves
- 1 Tbsp cocoa powder
- 1/2 cup chopped pecans
- 3 eggs
- 1 1/4 cups sugar
- 1/4 cup vegetable oil
- 1/4 cup apple sauce
- 1 tsp vanilla
- 1 cup canned pumpkin
- 1 Tbsp powdered sugar (reserved for later to sprinkle over cooled cake)
Directions:
- In large bowl, combine flours, Xanthan gum, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, cocoa and pecans, mix. Set aside for later use.
- 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.
- Pour batter into 10 cup capacity Bundt Pan which has been sprayed with cooking spray. Bake in 350 degree F oven for 40 minutes, or until a toothpick inserted comes out clean. Turn Bundt out onto serving tray and allow to cool. Once cool, sprinkle with powdered sugar.
Source: Based on a recipe from Sure Talent Books
This cake tasted as good as it looks..good job
I have some pumpkin muffins baking in the oven right now… Your cake looks so moist and delicious. I will have to come back to your recipe next time I bake with pumpkin.
Thanks, Mom!
Alexa, I need to do more baking with pumpkin yet too, but I’m just not sure what. I’m really enjoying the moisture that it gives to GF baking though, and I love the spice combinations used in pumpkin baking too.