Vegans and sugar-free folk, avert your eyes. No really, just stop reading now, because this cake is so not for you. It’s not really for me, either. It’s for the kiddo, who turned 8 this week. And, well, I indulge him. We’ve established that already, right? So, this week I have baked Manifest Vegan’s Double Chocolate Chip Banana Muffins, some as yet unposted double chocolate chip cookies, and this pumpkin cake. Yep, all filled with *gasp* white sugar. Well, and some brown sugar. Birthday weeks are like that, right? (Doesn’t every kid celebrate their birthday for a whole week?)
So, if this is up your alley, make it. If not, you can join me in a few days of fruit and veggie detox. No recipe required.
Gluten-Free Pumpkin Bundt Cake
Adapted from the Porterfield Pumpkin Bundt Cake.
140 g. sweet rice flour
140 g. millet flour (sorghum would work, too)
140 g. arrowroot or potato starch
1 1/2 t. xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice or mace
1/8 teaspoon ground cloves
1 1/2 cups granulated sugar
1 1/4 cups dark brown sugar, packed
1 cup canola or light olive oil
5 large eggs, at room temperature
1 15 oz can unsweetened pumpkin
2/3 cup orange juice
Grease and flour a 10 cup bundt pan. (Mine is smaller, so I did a small bundt and 6 cupcakes.) Preheat oven to 350°.
In a small bowl, whisk together the dry ingredients through the spices. In a large bowl, beat together the sugars, eggs, oil, pumpkin and orange juice. Add the dry ingredients to the wet ingredients and beat well. Pour into prepared pan and bake until a tester inserted comes out clean. (The cake was about 60 minutes, the cupcakes about 30.)
I frosted this with a very simple glaze of powdered sugar and orange juice and topped it with a sprinkling of orange zest.
For more gluten-free recipes, check out Gluten Free Wednesdays.
That looks amazing, Deanna! I’m all about indulgence every now and then. 🙂 Love the crumbs on top of the piece of cake. Who doesn’t love pumpkin anything crumbs? 😉
I made a pumpkin Bundt cake a few months back … by accident. It was really like pumpkin bread pudding made in a Bundt pan. It was healthier, but still decadent.
Happy birthday to your little guy!
Thanks, Shirley. Those “crumbs” are actually bits of orange zest – purely decorative for the picture. Tell me I’m not the only one that does decorative stuff for blog pics…. 🙂
Of course, that’s orange zest … I see that now and feel silly. LOL You might want to add that note to the recipe … soooo pretty. I do decorative stuff when I remember. 😉
Deanna, this looks just beautiful! What an amazing looking recipe! I am really looking forward to trying this one! 😉
Thanks Kim. Let me know if you do. It’s the kiddo’s current favorite cake, though his buddies were a little disappointed that it was pumpkin and not chocolate. (Personally, I’m psyched that he can think outside of the box o’ chocolate cake.)
Oh….p.s. I do decorative stuff for food pics ALL of the time. SHHHHH….Lol
Hey, well it’s still dairy-free, so this is fair game in my household and looks AMAZING! I mean seriously Deanna, this wins foodie pic of the week in my book.
Thanks Alisa, It’s sooooo nice to have sunlight again for doing photography. Yay to spring!
Fabulous! This vegan, sugar-free gal still thinks this cake looks divine–and I am dreaming of a slice right now! 🙂 Gorgeous cake!
Thanks Ricki, I always hesitate to post stuff that doesn’t follow my usual M.O. But, I know there are lots of people that do like I do – mostly vegan, mostly sugar-free – that are also interested in the occasional splurge. (Though, I certainly can’t see you splurging on this cake.) I want to come up with a healthier version of it, because it is really delicious. But, it’s way too over the top to eat very often.
It looks so moist I could cry. Delicious, eggy tears. 😉
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