Gourmet Pumpkin Bundt Cake

The holidays are right around the corner and I don’t know about you but I have been eating a ton of pumpkin since the Fall began. Pumpkin can be made into sweet or savory dishes. I thought you might enjoy something sweet. This bundt cake makes for a beautiful presentation on your Thanksgiving table.

Divine!

pumpkin cake1 (600x800)

Photo credit: Katie Kaleita Higgins

Dry Ingredients:

2 cups Gluten free Garbanzo and Fava Bean Flour

½ tsp. sea salt

1 tsp. gluten free baking powder

1 T. pumpkin-pie spice

Wet Ingredients:

1 flax egg = mix together 1 T. ground flaxseed with 3 T. water (set aside for 5 minutes until flax egg gels)

½ cup organic unsweetened applesauce

½ cup organic coconut oil

¾ cup turbinado sugar

2 T. apple cider vinegar

¼ cup water

2 tsp. vanilla extract

1 cup pumpkin puree

1 cup semi-sweet dark chocolate chips (dairy free)

Frosting:

1 jar Jen’s Zen chocolate sauce {dairy free, junk free}

Method:

1. Preheat oven to 350.

2. Grease and flour bundt cake pan.

3. In a medium bowl whisk together dry ingredients: flour, salt, baking powder, and pie spice. Set aside.

4. Mix ground flax and water in small bowl. Set aside 5 minutes so it can gel before adding to wet ingredients bowl.

5. In another bowl, combine wet ingredients: applesauce, coconut oil, sugar, apple cider vinegar, water, and vanilla. Mix until smooth.

6. Stir in flax egg and pumpkin puree.

7. Fold wet ingredients into dry ingredients, mix until just combined.

8. Fold in chocolate chips.

9. Spread batter evenly into bundt cake pan.

10. Bake until toothpick inserted in center comes out with just a few moist crumbs attached, 45-50 minutes.

11. Allow cake to cool completely in pan.

12. Carefully remove from pan onto serving platter.

13. Frost with chocolate sauce.

 

Yield: 16 slices

Note: To make mini cupcakes, spoon 1 tablespoon batter per mini cupcake into mini cupcake pan. Bake 20-25 minutes. Frost each mini cupcake once cooled. Yield: 36 mini cupcakes.

 

I sent this delicious creation with my sister-in-law Katie to Vitacost.com so the team could enjoy at their department meeting!

pumpkincake (800x600)

Photo credit: Katie Kaleita Higgins

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