Bready or Not: Gluten-Free Pumpkin Cake
A delicious GF bundt cake.
Breakfast, Dessert, Snack
bundt cake, cake, gluten free, maple, pumpkin
gluten free cake mix
yellow, vanilla, or white (recommend King Arthur or Bob's Red Mill)
pumpkin pie spice
or substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves
Maple Glaze ingredients:
almond milk works!, more as needed
Preheat the oven to 325°F. Thoroughly grease a 10-cup Bundt pan.
Whisk together the eggs, molasses, pumpkin purée, and oil. Set aside.
In another big bowl, combine the cake mix, cornstarch, baking soda, and spice(s).
Stir the wet and dry mixtures together until smooth and pour the batter into the prepared pan.
Bake the cake for 60 to 65 minutes, until it passes the crumb test.
Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.
Dust the cake with confectioners' sugar, or make the maple glaze. Combine the glaze ingredients, adding more sugar or milk for desired texture. Drizzle over cake.
OM NOM NOM!
Printed from Bready or Not at BethCato.com.