Go Back
+ servings
whole bundt cake
Print Recipe
5 from 1 vote

Pumpkin Bundt Cake

With a hint of fresh ginger and pumpkin spice flavor, this pumpkin bundt cake is a perfect treat for a cool fall day.
Prep Time10 minutes
Cook Time55 minutes
Cooling time20 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 15 people
Calories: 270kcal
Cost: 7$

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 degrees 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 tray 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 heat. Once the cream starts boiling, add the chocolate and IMMEDIATELY (or it will burn) place the heat 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.

Notes

Storage:  This recipe can be stored in the refrigerator in an air tight container for up to 5 days. 
Freezer: This recipe can be stored without the chocolate ganache in the freezer for up to 2 months in an air tight container. 
Nutrition: This nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 15 servings. 
Servings: This recipe should yield 15 servings. 

Nutrition

Calories: 270kcal | Carbohydrates: 24g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 69mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2860IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg