Gluten-Free Pumpkin Bundt Cake
Change. It feels urgent this year in a very visceral way. A gut level need to purge and move forward. To peel off the cataracts of denial and inertia and take on reality. A deep maternal instinct that growls with insistence and fidelity to truth, to what is nurturing, necessary and good not only for the soul, but our children's fragile future, the planet, evolution, diversity, integrity. Life. It's that simple, really. Choosing light over the war drum of fear.
|Moist and tender pumpkin cake ready for glaze or dusted sugar.|
Gluten-Free Pumpkin Bundt Cake Recipe
Originally published October 2008.This incredibly moist and cinnamon laced cake is not only gluten-free, it's vegan. I baked it without eggs, using Ener-G Egg Replacer. But if you prefer eggs in your baking, simply substitute two large organic happy eggs and cut back on the liquid by 2-3 tablespoons. (Also- real eggs vs egg replacer may affect baking time- so use your best judgment and experience.)
2/3 cup organic GF buckwheat flour
2/3 cup GF millet or sorghum flour
1/3 cup quinoa flour
2 tablespoons tapioca or arrowroot starch
1 scant teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon McCormick Pumpkin Pie Spice (ginger, nutmeg and allspice)
1/3 cup light olive oil
1/2 cup organic raw agave nectar or 1 cup organic brown sugar
2 tablespoons maple syrup
2 teaspoons bourbon vanilla extract
1 14-oz can cooked pumpkin
1/4 to 1/2 cup hemp milk- or non-dairy milk- as needed
Ener-G Egg Replacer for 2 eggs- or 2 large organic free-range huevos
2/3 cup raisins, dried cranberries, or chopped nuts if you prefer
Add in the wet ingredients. Beat until a smooth, fluffy batter forms. Note: As mentioned above, if you are using real eggs, you may need less liquid than I did- so start with 1/4 cup non-dairy milk and see how it goes. Add a tablespoon more at a time to achieve a smooth cake batter. Add in raisins or nuts, if desired. Stir to mix.
We just made this cake again with a few changes- just because.
We used 1 cup brown sugar in place of agave and subbed the raisins with a rounded half cup of mini chocolate chips. It turned out more like a coffee cake. And the chocolate-pumpkin combo? You guessed it.
Gluten-Free Goddess® advises consuming
no more than 2 tablespoons of sugar a day.
For substitutions, please see my guide to baking with substitutions here.