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 mins
Cook Time55 minutes mins
Cooling time20 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 15 people
Calories: 270kcal
Cost: 7$
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)
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!
OPTIONAL: to garnish
- 1/3 cup coconut sugar
- cinnamon sticks
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.
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.
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