Gluten Free Pumpkin Cake with a maple nut topping that’s moist and flavourful. This pumpkin cake is the perfect autumn treat! It’s made with wholesome and delicious ingredients like pumpkin purée, yogurt, and a warming spice blend. This cake is tender and rich in flavour, topped with a luscious chai spice glaze, it adds the perfect touch of warmth and sweetness to every bite. Ideal for gluten free diets, including celiac disease. This cake is a must try for pumpkin lovers and anyone looking for a delicious seasonal dessert. Whether you’re serving it at a gathering or enjoying it with a cup of tea, this gluten-free pumpkin cake is sure to impress!
STEPS TO MAKING THIS GLUTEN FREE PUMPKIN CAKE
Prepare the Bundt pan by warming it in the oven, then brush oil into every part, and also coat it with a layer of butter. Evenly sprinkle cocoa powder on top.
Next, combine the ingredients for the maple nut topping and add them to the bottom of the prepared Bundt pan.
Here’s a trick for the psyllium husk powder! It mixes best into a warm liquid. Therefore, it’s easy to warm the yogurt, in a jar placed in a bowl of warm water. Add one of the eggs to the yoghurt, then with an immersion blender immediately blend in the psyllium husk. If you prefer you can sift the psyllium husk powder in with the flours if your are worried about it clumping in the liquid.
In a medium bowl cream the butter and sugars, add the pumpkin purée, yogurt mix and remaining two eggs. Beat until smooth and well combined.
Sift the flours, spices, baking soda, and salt and gradually add these dry ingredients in to the wet mixture, combing well.
Pour the batter into the prepared Bundt pan and bake at 350°F (177°C) for around 55 minutes or until a toothpick comes out clean.
Once the cake is cool, you can top it with the cream cheese glaze
HOW TO MEASURE INGREDIENTS ACCURATELY
In my recipes I use measurements in grams because it is not only precisely accurate but it is quick and easy. Consequently, you need a kitchen scale to make this recipe. Using a kitchen scale allows for direct weighing of ingredients in one step. You just tare the scale and keep adding more ingredients. Here’s the link to the scale that I use, but there are cheaper ones as well.
TIPS TO MAKING GLUTEN FREE BUNDT CAKE
Ensure the eggs are at room temperature and the yoghurt sits over a bowl of hot water to warm for the psyllium husk powder to better blend.
Once all the ingredients are combined, mix just until incorporated to avoid a dense cake.
Since gluten free cakes can be finicky, check with a toothpick after 50 minutes and bake a little longer if needed.
SUBSTITUTIONS
Substitute the yoghurt with a dairy free yogurt.
Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) as a vegan substitute.
Honey or agave syrup can be used in place of maple syrup in the topping.
Swap regular sugar with coconut sugar or a sugar substitute for a lower-sugar option.
Gluten Free Pumpkin Cake
Equipment
- 12 cup Bundt Pan
Ingredients
- 115 g butter softened
- 220 g granulated sugar
- 150 g brown sugar
- 398 g pumpkin purée I used Western Family using the whole can
- 130 g Yogurt warm
- 10 g psyllium husk powder
- 3 large eggs room temperature
- 100 g white rice flour finely ground
- 60 g tapioca starch
- 40 g potato starch
- 135 g sorghum flour
- 20 g ground pumpkin seeds
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- 1/16 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
Maple Nut Topping:
- 60 g butter, melted
- 70 g almonds, cashews or walnuts, chopped
- 60 g brown sugar
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ⅛ tsp ground nutmeg
- ¼ tsp ground allspice
Cream Cheese Glaze
- 75 g cream cheese softened
- 1 tbsp cream
- 75 g powdered sugar
Instructions
- Grease a bundt pan with oil and butter very well and then dust with cocoa powder. This is to make sure that both the topping and the cake don't stick!
Maple Nut Topping
- In a medium bowl, combine the melted butter, chopped nuts, brown sugar, maple syrup, and spices. Spread it into the bottom of the prepared bundt pan and set aside.
- Preheat the oven to 350℉ (177℃)
For the Cake Batter
- In a small bowl add warm yoghurt, 1 egg and the psyllium husk powder. Immediately blend with an immersion blender to prevent the psyllium powder from clumping.
- Cream the butter and sugar, add the remaining eggs, pumpkin purée, and yogurt blend and beat until smooth.
- Add roughly two thirds of the sifted flours, pumpkin seeds, spices, baking soda and baking powder into the wet mixture and beat until just combined. Don't over mix the batter. Fold in the remaining flour mix.
- Scoop the batter into the prepared Bundt pan and bake for 45-55 minutes or until a toothpick comes out clean.
Cream Cheese Glaze
- Make the cream cheese glaze while the cake is baking, by blending all the ingredients until smooth.
- Leave the cake to cool in the pan for 10 to 15 minutes. Run a knife around the edge of the pan to loosen the cake and gently invert onto a wire cooling rack Top with the cream cheese glaze.
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