Sunday, October 23, 2011

Pumpkin Bundt Cake with Maple Glaze

‘Tis the time of year for all things pumpkin… and yes, I do have another pumpkin post for you today.

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 lets 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

Makes: 8 to 12 slices
start to finish: about 1 hour (including baking time)
  • 2 cups Bob’s Red Mill Gluten-free All Purpose Baking Flour
  • 1 cup organic cane sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 1 tsp arrowroot powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt

  • 1 15 oz. can pumpkin
  • ½ cup coconut oil, melted
  • ¼ cup dairy-free creamer, room temp
  • 2 large eggs, room temp
  • 1 tbsp vanilla
  • 1 tbsp Grand Marnier,* (can be replace with 1 tbsp vanilla)

Preheat the oven to 350 degrees 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!

Maple Glaze
by Laura Friendly

Makes enough glaze for 1 cake
start to finish: 5 minutes
  • 2 cup powdered sugar, sifted
  • 4 tbsp maple syrup
  • 1 to 2 tbsp dairy-free creamer

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, one tsp at a time, until smooth. If the consistency of the glaze is to runny, add more powdered sugar, one tsp 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:

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