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–+ servings
whole bundt cake

Pumpkin Bundt Cake

Course Dessert
Cuisine American
Keyword gluten free dessert, pumpkin, spice
Prep Time 10 minutes
Cook Time 55 minutes
Cooling time 20 minutes
Total Time 1 hour 25 minutes
Servings 15 people
Author Allianna Moximchalk
270kcal
Cost 7$
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Equipment

  • mixing bowls
  • spatula
  • 10.5 inch silicone bundt cake mold
  • sheet pan (to place mold on)
  • whisk
  • cutting board or large plate (for flipping cake)

Ingredients

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

Instructions

  • 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

Notes

Store the cake covered and in the fridge for up to 5 days!
With a hint of fresh ginger and pumpkin spice flavor, this pumpkin bundt cake is a perfect treat for a cool fall day.
Nutrition Facts
Pumpkin Bundt Cake
Amount Per Serving
Calories 270 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 1mg0%
Sodium 137mg6%
Potassium 69mg2%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 9g10%
Protein 7g14%
Vitamin A 2860IU57%
Vitamin C 1mg1%
Calcium 97mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!