Bundt cakes make for gorgeous desserts and are a breeze to prepare. These cakes are wonderful treats because the batters are simple, the cakes look beautiful right out of the pan, and they require minimal icing and decoration. Bundt cakes can be made in a wide variety of flavors with some of the autumn leaning being the most popular. For today’s recipe, I’ll be preparing a pumpkin bundt cake that’s gluten-free. It’ll have a maple vanilla glaze that will complement not only the season, but almost any other occasion as well. And trust me, it’ll be so delicious that no one will even know it’s gluten-free.
The Recipe
Thank you for your bundt cake expertise, Audrey Roberts from Mama Knows Gluten Free. You definitely know your stuff and you are truly the queen of bundt cakes! I made this for our Thanksgiving dessert and it was a big hit.
With a few simple steps, you too can enjoy this pure perfection. This cake is a real crowd-pleaser!
The Ingredients
For the Cake:
1 Cup Unsalted Butter
1 Cup Brown Sugar, Packed
1 Cup Granulated Sugar
1 15 Ounces Canned Pumpkin, Not Pumpkin Pie Filling
4 Eggs at Room Temperature
1 Teaspoon Pure Vanilla Extract
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
3 Cups Gluten-Free All-Purpose Flour
1 Teaspoon Gluten-Free Baking Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Xanthan Gum, Leave Out if Your Flour Has This In It
1 Cup Buttermilk
*Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
For the Glaze:
1 Cup Powdered Sugar
1 Teaspoon Pure Vanilla Extract
1/4 Teaspoon Pumpkin Pie Spice
3 Tablespoons Pure Maple Syrup
1 Tablespoon Milk
Step-by-Step Instructions
Making the Cake Mix
Begin by preheating the oven to 325° Fahrenheit. Spray the bundt pan with gluten-free cooking spray.
In a large bowl, cream together the butter and sugar.
Next, add the canned pumpkin, pumpkin pie spice, ground cinnamon, pure vanilla extract, baking soda, baking powder, and eggs to the bowl and then mix until fully combined.
Then, add the gluten-free flour to the cake batter and mix until fully combined.
Add the buttermilk to the batter and mix until fully combined. The batter will be thick at this point.
Baking the Bundt Cake
Pour the batter into the greased bundt pan and bake for seventy minutes until a toothpick entered into the center comes out clean. Keep an eye on your watch because every oven is different.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
Making the Glaze
In a small bowl add all of the glaze ingredients and mix until smooth. Once the cake has completely cooled, pour or drizzle the glaze over the cake and enjoy.
Store your cake in an air-tight container.
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