Name: Chocolate Pumpkin Bundt Cake (GF/DF)
Yield: 16
Ingredients: 1 3/4 c GF flour; 1 3/4 tsp xanthan or guar gum; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 1/2 tsp cinnamon; 3/8 tsp nutmeg; 1/2 tsp ginger; 3/8 tsp allspice; 1/4 tsp salt; 3/4 c cocoa powder; 1 c granulated sugar; 1 c yogurt; 3/4 c brown sugar; 1 Tbsp vanilla; 2 c pumpkin puree; 1 egg; 1/4 c oil

Makes 1 (10") bundt cake

Chocolate Pumpkin Bundt Cake (GF/DF)

Categories: Cakes, Desserts

Print Recipe

Pin Recipe

Ingredients

1 ³⁄₄ c GF flour (I use 1 1/2 c rice flour + 1/4 c potato starch)
1 ³⁄₄ tsp xanthan or guar gum
1 ¹⁄₂ tsp baking powder
1 ¹⁄₂ tsp baking soda
1 ¹⁄₂ tsp cinnamon
³⁄₈ tsp nutmeg
¹⁄₂ tsp ginger
³⁄₈ tsp allspice
¹⁄₄ tsp salt
³⁄₄ c cocoa powder
1 c granulated sugar
1 c yogurt (coconut milk)
³⁄₄ c brown sugar
1 Tbsp vanilla
2 c pumpkin puree (or butternut squash)
1 egg
¹⁄₄ c oil (canola or corn)

Instructions

Preheat oven to 350 & grease bundt pan. 

Whisk together all dry ingredients except brown sugar. Mix buttermilk, pumpkin, and brown sugar in large bowl. Beat in the egg. Add oil and vanilla. Gradually add dry ingredients and mix until just combined. Pour into bundt pan. Bake for 1-1 1⁄4 hrs or until toothpick inserted in the middle comes out with just a few moist crumbs. Let cool 15 minutes in the pan. Remove and let cool for another 1-2 hrs. Then plate it.

You can also drizzle a glaze made of 1/2 cup confectioners sugar and 1 tablespoon dairy-free milk over the cake when cooled. Tastes great without it.

Source: https://glutenfreeislife.wordpress.com/2009/10/26/glazed-chocolate-pumpkin-bundt-cake-gluten-free/

Note

Susan Herr-Hoyman

Chocolate Pumpkin Bundt Cake (GF/DF)

Chocolate Pumpkin Bundt Cake (GF/DF)

Ingredients

Instructions

Note

Did you make this recipe?

Log In