This extra moist paleo pumpkin spice cake with chocolate ganache sauce is the perfect fall dessert. The pumpkin makes this gluten free cake extra moist, while the ginger and pumpkin spice give this paleo bundt cake a nice kick! The dairy free ganache sauce is every chocolate lovers dream.
The Paleo Pumpkin Cake:
- Almond flour is my go to gluten free flour. You cannot sub this for another gluten free flour because they are not all created equally.
- Arrowroot flour is used as a thickening agent in this recipe. For most of my recipes, unless otherwise noted both ingredients can be used interchangeably with tapioca flour. Think of tapioca and arrowroot as the cornstarch to paleo baking.
- Baking soda and baking powder allow the cake to rise. Be sure both ingredients are within the expiration date! I like to keep mine for 3 months at a time. Some baking powders can have gluten in them. Be sure to get a gluten free kind.
- Freshly grated ginger and pumpkin spice gives this recipe a nice kick! If you are not a pumpkin spice fan, you can swap with cinnamon or leave it without.
- Coconut sugar is by far my favorite paleo sweetener. Some people prefer the taste of maple sugar over coconut sugar. For most of my recipes they can be used interchangeably with a 1:1 ratio unless otherwise stated.
- The eggs help with the moistness of the cake!
- The maple syrup mixed with the coconut sugar adds an extra layer of sweetness. I am obsessed with Costco’s brand of maple syrup. It is made with no added sweeteners and I feel you get the best bang for your buck with their brand.
- The coconut oil adds to the moistness of the cake. You can use melted ghee, if you prefer ghee over coconut oil.
- Olive oil spray from Trader Joe’s is one of my favorites for baking! The only ingredient is olive oil and it prevents the cake from sticking to the pan. Any kind of oil will work, just be sure you spray/ rub the pan.
For The Dairy Free Chocolate Ganache Sauce:
- I like to use Enjoy Life chocolate chips, I have found they taste pretty dang close to regular chocolate. If you are not dairy free, you can use any chocolate chips or chunks of your choice. I also really like the Hu brand.
- For the coconut cream, you can sub this with any other kind of dairy free milk. I like coconut cream because it is thicker, but any kind of dairy free milk will work.
For the Bundt Cake Pan:
- I use a 10.5 inch bundt cake pan. Keep in mind that you can use a smaller or larger one but you will have the gauge how much batter you will need without it overflowing. I like to cook my bundt cakes with a pan underneath. I find it easier to transfer to and from the oven and to prevent it from overflowing. The pan I have was gifted to me, but I found one that is 9.75 inches here.
How To Store The Cake:
- You can store the cake in the fridge for up to 5 days!
How To Make The Paleo Bundt Cake:
- Aside from the taste of course, one of the things I love about this recipe is that you literally only need one bowl to mix it in! Place all of the cake ingredients in one bowl and whisk until the cake like consistency forms.
- Then, spray the bundt pan with oil.
- Bake the cake in the oven for 55 minutes or until it passes the fork trick (stick the fork in the cake, if it comes out without batter on it, it is done)
- Then, make the ganache sauce! The ganache sauce is simple but it is very important to follow the steps. First, add the coconut cream/ dairy free milk to the pan at a high heat, then add the chocolate and immediately turn down to low. Then, Wish continuously until the chocolate sauce forms!
If you like this recipe, you will LOVE:
Pumpkin Bundt Cake
- mixing bowls
- 10.5 inch silicone bundt cake mold
- sheet pan (to place mold on)
- cutting board or large plate (for flipping cake)
For the Cake:
- 3 3/4 cup almond flour
- 3/4 cup arrowroot flour tapioca flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 inch fresh ginger (ground)
- 1 tbsp pumpkin spice can omit if you are not a pumpkin spice fan
- 3/4 cup coconut sugar
- 1/4 cup + 1 tbsp maple syrup
- 2 tbsp coconut oil
- 6 whole eggs
- 1 1/8 cup pumpkin puree 1/8th cup = 2 tablespoons
- olive oil (for spraying bundt cake mold) I love trader joes olive oil spray!
For the Ganache:
OPTIONAL: to garnish
- 1/3 cup coconut sugar
- cinnamon sticks
- Preheat oven to 350 F and spray the silicone baking mold with olive oil spray or your nonstick spray of choice.
- In a large mixing bowl, add all ingredients and whisk to combine.
- Place the bundt mold on a sheet pan for support prior to pouring any batter in. Slowly and evenly pour the batter into the mold.
- Place in the oven and bake for 55 minutes.
- Upon removing from the oven, allow the cake to sit for 20 minutes to set.
- Place a cutting board or large plate on top of the silicone mold and flip the cake over, allowing it to seperate from the mold.
- While the cake is cooling, place the coconut cream in a small saucepan on medium high, once the water starts boiling, add the chocolate and IMMEDIATELY (or it will burn) place the head on low and continuously whisk until a chocolate sauce forms. Gently pour the chocolate over the cake.
- OPTIONAL: garnish with extra coconut sugar and cinnamon sticks.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen