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.
Gluten-Free Pumpkin Bundt Cake
Source: Based on a recipe from Sure Talent Books
- 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)
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.
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.
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. 🙂
Quick question, is there any salt in this? Am I blind and just not seeing it?
Jeanine Friesen says
No, but if I made it today, I’d probably add 1/2 tsp.
Katie Dilts says
No I’m not celiac or is my husband, but as we get older certain foods have gotten harder to digest. The result is that Terry is gluten intolerant! I’m planning to make this cake for our Bible study group Tuesday evening. I was wondering why the cocoa powder? Is it just for color, or does it add a certain amount of flavor to the cake? Just curious.
Hi Katie! I really wish I could tell you. This recipe is such an old one, I haven’t baked it in a long time. I really have no clue, except it was probably that way in the recipe that I converted this from. Sorry, not much help there.