Spice up your fall season with this Healthy Pumpkin Bundt Cake! Gluten-free, refined sugar-free and made in just one bowl! It’s super delicious, healthier and quick to whip up!
I can’t believe that it’s already November and this is the first pumpkin recipe that I made! But I have to say this healthy pumpkin bundt cake is super delicious and you have to give it a try this season.
DAIRY FREE GLUTEN FREE HEALTHY PUMPKIN BUNDT CAKE INGREDIENTS
I used my favorite gluten-free flour blend. It’s a mix of Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum.
Eggs make the cake fluffy. Use pasture raised if possible!
Pumpkin puree. Make your own or use an organic pumpkin puree in a can!
Neutral in taste oil. I love using avocado oil. You can also substitute with grapeseed or sunflower oil!
Maple syrup adds the perfect sweetness and helps the cake to brown beautifully.
Pure vanilla extract and spices. These add all the flavor!
HOW TO MAKE HEALTHY PUMPKIN BUNDT CAKE
It’s so simple to make. Simple combine all the wet ingredients and add in the dry ingredients. Then pour it in the bundt cake pan and bake! Remember to grease your pan well so the cake comes out perfectly.
WHAT TO DO WITH EXTRA PUMPKIN PUREE
Make the healthy oatmeal muffins with cashew frosting, healthy oatmeal pumpkin bread or tahini pumpkin pie thumbprint cookies! There’s never too many pumpkin desserts!
SUGAR FREE POWDERED SUGAR
Yes, that’s right! I’ve been using a birch xylitol for a while but the sugar-free confectioners sugar is my recent discovery. I would always make it myself by throwing xylitol into a food processor. But it’s so convenient to just have a bag of it in the pantry for when you need it!
Let me know if you make this healthy pumpkin bundt cake yourself! Use the hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe
Ingredients
2 1/4 cup gluten free flour blend
2 eggs, large
3/4 cup pumpkin puree
1/3 cup avocado oil or oil of choice
3/4 cup maple syrup
2 tsp pure vanilla extract
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
3/4 tsp baking soda
1 tsp apple cider vinegar
sugar-free confection sweetener and chopped walnuts to garnish
Instructions
Preheat the oven to 350 degrees and grease the bundt cake pan with oil.
In a large bowl, whisk eggs, pumpkin puree, oil, maple syrup, vanilla and apple cider vinegar.
Add in flour, cinnamon, pumpkin spice and baking soda, Stir to combine.
Pour the batter into a pan and bake until toothpick inserted in the middle comes out clean - about 60 minutes.
Let it cool completely. Sprinkle with sugar-free confection sweetener and chopped walnuts.