This classic Pumpkin Bundt Cake was made gluten-free with the use of All-Purpose Flour from Primal Palate. The cake is super moist and filled with those pumpkin pie spices that warm your heart and soul.
Perfect with a cup of coffee or tea, this cake is the kind of thing your grandma would have waiting for your arrival at her house. The crumb of the cake is super tender and just a sliver is all it takes to send my mind back to the farmhouse where my grandma did serve these kinds of treats.
Ingredients
- 2½ cups sugar
- 1 cup canola oil
- 3 eggs
- 1 (15-ounce) can pumpkin puree
- 3 cups Gluten-Free All-Purpose Flour (I use Primal Palate.)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons almond milk
Instructions
Preheat oven to 350 degrees F. In a large bowl, mix together sugar and canola oil until combined.
Add in 1 egg and blend, then add in a third of the pumpkin puree and mix. Repeat until all eggs and pumpkin puree is well incorporated. Set wet ingredients aside.
In a medium bowl, whisk together 3 cups gluten-free flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and ¼ teaspoon ground cloves.
Mix about a third of the dry ingredients into wet mixture, blending until combined. Continue until all of the dry ingredients are incorporated into the batter.
Pour mixture into a prepared bundt pan and use a spatula to evenly distribute. Bake on the middle rack for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
Transfer cake to a wire rack and let cool for 10 to 15 minutes. Flip cake out to completely cool.
While cake is cooling, make the Cream Cheese Icing. Use a hand mixer to blend cream cheese, until light and fluffy, about 1 to 2 minutes. Add in powdered sugar and mix until well combined. Add vanilla extract and almond milk and blend.
Transfer icing to a piping bag and drizzle onto the cooled cake. Let set and serve.
