‘Tis the time of year for all things pumpkin… and yes, I do have another pumpkin post for you today. A Pumpkin Bundt Cake with Maple Glaze.
I’ve been doing a lot of baking lately. Something I’m always striving for when I bake is to “fool” people. Meaning, I want someone to taste my food, think it’s amazing and not have a clue that it’s gluten & dairy-free. I think this Bundt cake does just that and the pumpkin is the key.
The pumpkin helps make this cake incredibly moist and flavorful. It’s definitely the star ingredient but it’s followed up nicely with hints of vanilla and cinnamon. This cake is not overly sweet, but just sweet enough to enjoy even without the glaze… if you aren’t a glaze kind-of person.
But let’s not forget the glaze! We’re talking Maple Glaze. Very simple and SO EASY to make, it’s the perfect compliment to this spiced dessert.
Pumpkin Bundt Cake
by Laura Friendly
Start to Finish: 55 minutes
- Preheat the oven to 350º F and lightly grease a medium Bundt cake pan.
- Mix together the flour, sugar, baking soda, baking powder, xanthan gum, arrowroot powder, cinnamon, nutmeg and salt.
- In a separate bowl, mix the pumpkin, coconut oil, dairy-free creamer, eggs, vanilla and Grand Marnier.
- Combine both mixtures and blend well. Once the ingredients are well incorporated pour into the lightly greased Bundt pan. Bake in the center of the preheated oven for about 40 to 45 minutes until the cake is firm when touched and a toothpick inserted into the center comes out clean.
- Allow cake to cool down for about 10 minutes before inverting onto a serving platter.
- Once the cake is completely cooled, drizzle with Maple Glaze. Enjoy!
by Laura Friendly
Start to Finish: 5 minutes
- In a medium size bowl, combine sugar, maple syrup and dairy-free creamer and whisk together well. The glaze should be the consistency of a heavy cream.
- Use immediately.
note: if the glaze seems too thick, add additional dairy-free creamer, 1 tsp at a time, until smooth. If the consistency of the glaze is too runny, add more powdered sugar, 1 tbsp at a time, until thickened.
*note about Grand Marnier: Alcohol is something of a debate among celiac’s. Most authorities say that drinking distilled alcoholic beverages are safe for people with celiac disease, because distillation is said to remove all gluten protein from the alcohol, rendering it gluten-free. As always, I would use your personal discernment. I have no problem with Grand Marnier but only you know if your body will tolerate this alcohol. Please use your best judgement. Here is a link for more information: http://celiacdisease.about.com/od/copingwiththediet/a/AlcoholicDrinks.htm