Gluten-Free Pumpkin Applesauce Bundt Cake
I use Coconut Sugar, which is naturally dried and healthier, being lower in carbs and lower on the Glycemic Index. Feel free to use any unprocessed sugar that works for you.
Any All-Purpose, Gluten-Free flour combination will work on this recipe. I use a mix of sorghum, tapioca, and arrowroot flours that includes a small amount of guar gum.
Any All-Purpose, Gluten-Free flour combination will work on this recipe. I use a mix of sorghum, tapioca, and arrowroot flours that includes a small amount of guar gum.
Servings: 12 servings
Ingredients
- 4 Eggs
- 2 cups Sugar see note above
- 2 cups cooked/canned pure Pumpkin Puree
- 1 cup unsweetened natural Applesauce
- 1/2 cup Extra Virgin Olive Oil
- 2 cups any Gluten-Free Flour Mix see note above
- 1 tsp Sea Salt
- 1 tsp Baking Soda
- 2 tsp Baking Powder corn-free; Hain Pure Foods is great
- 2 tsp Cinnamon
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, beat eggs until fluffy.
- Blend in sugar, pumpkin, applesauce, and oil by hand or with a mixer on low just until combined. Do NOT overmix!
- Add all dry ingredients, one at a time, blending together.
- Pour batter into a large, greased bundt pan and bake for 1 hour.
- Check with a toothpick/knife to make sure it's cooked through. If cake sticks to the utensil, bake 5 more minutes and test again.
- When done, cool, and enjoy!
Notes
Freeze left-overs, wrapping in parchment paper before storing. Do NOT try to make this cake in any regular pan. Because of its moisture level, it will only cook normally in a bundt pan.
Nutrition
Calories: 320kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 323mg | Potassium: 203mg | Fiber: 3g | Sugar: 37g | Vitamin A: 6440IU | Vitamin C: 1.9mg | Calcium: 73mg | Iron: 1.8mg