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Gluten-Free Pumpkin Bundt Cake

Gluten free pumpkin bundt cake
A warm and spicy pumpkin cake recipe for autumn.

Fall is my favorite season- for more reasons than I can count. Clear cool mornings that reinvigorate my affection for walking- not to mention- turning on the oven to bake. The freshened sense of new beginnings- yes, I know, I'm weird this way. Rather than the greening of spring, it's the winged migration of fall that kindles my creative spirit.

Fall feels like a fresh start, the smell of sharpened pencils, crisp white sheets of paper and a new box of crayons. Time to stack unread books by the bed, recycle old clothes, worn out paradigms and old ideas.

Time to get the broom and make a clean sweep of things.

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.

It smells like hope.


Gluten free pumpkin bundt cake
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.)

Note- I'm not really a glaze person- but if you are, Darling, feel free to make a maple flavored glaze for this cake. It would be lovely.

Ingredients:

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

Preheat the oven to 350ºF. Lightly grease a medium Bundt® cake pan.

Instructions:

In a mixing bowl, whisk together the flours and dry ingredients.

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.

Scoop the batter into the Bundt® cake pan and spread evenly.

Bake in the center of a preheated oven for 45 to 50 minutes until the cake is firm when lightly touched. Double check with a cake tester, if you like. Note: Baking time may vary for you- I bake at over 7,000 feet.

Cool on a wire rack before inverting the cake onto a serving plate. Cool before slicing- this is a moist and tender cake.

Makes twelve slices.

I wrapped and froze ten slices for future snacking.



Recipe Notes:

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.


We enjoy our sugary treats in moderation, don't we, darling?
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.

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