Description
Indulge in the flavors of fall with this Gluten-Free Pumpkin Bundt Cake, perfect for any occasion. This moist and spiced cake combines the warm essence of pumpkin and spices with the sweet richness of a maple vanilla glaze. Whether you’re hosting a festive gathering or simply enjoying a cozy evening at home, this delightful dessert will impress your family and friends. With easy-to-follow instructions and common ingredients, even beginner bakers can create this showstopper. Plus, it offers a dairy-free option to cater to various dietary preferences. Dive into this seasonal treat that’s sure to become a favorite!
Ingredients
Scale
- 1 cup unsalted butter (or dairy-free alternative)
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 (15 oz) can pumpkin puree (not pie filling)
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups gluten-free all-purpose flour
- 1 cup buttermilk (or dairy-free alternative)
Instructions
- Preheat your oven to 325°F and prepare a bundt pan with gluten-free cooking spray.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Mix in pumpkin puree, eggs, vanilla extract, baking powder, baking soda, spices, and blend until smooth.
- Gradually incorporate the gluten-free flour into the mixture.
- Slowly add buttermilk until well combined; the batter should be thick yet smooth.
- Pour batter into the prepared bundt pan and bake for about 70 minutes or until a toothpick comes out clean.
- Let cool completely before glazing with a mixture of powdered sugar, maple syrup, milk (or dairy-free alternative), and vanilla extract.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg