Pumpkin Bundt Cake with Maple Glaze (Gluten Free Paleo)
Recipe Key
This healthy Pumpkin Bundt Cake is incredibly moist and deliciously sweet with warm pumpkin spices. The dairy free maple glaze drizzled on the top makes it even more special. Even though it’s an elegant dessert it’s actually simple to make. It’s totally gluten free and dairy free, made with almond flour and sweetened with coconut sugar. Perfect for Thanksgiving or any fall gathering.
Watch How To Make This Healthy Pumpkin Bundt Cake
Just because this cake is gluten free and made with healthy ingredients don’t be fooled into thinking it’s dry and boring. The cake is fluffy and moist with just the right amount of sweetness and spice. It’s a joy to present this cake at any get together. My whole family loved it and yours will too!
Why You’ll Love This Cake
- incredibly moist and tender
- just the right amount of sweetness
- rich taste of warm pumpkin spices
- elegant and beautiful
- gluten free, diary free and refined sugar free
- convenient easy to find ingredients
- a crowd pleaser
Healthy Ingredients
This cake is moist and tender, packed with cozy spices and so delicious it will be a hit at your family gathering. Here’s what you’ll need to make it:
- Pumpkin Puree: In this recipe you’ll use the entire can of pumpkin. You don’t have to worry about having leftover pumpkin! Use pumpkin puree not pumpkin pie filling.
- Ghee or Coconut Oil: I like the rich flavor of ghee in this cake but coconut oil works fine and you probably have it in your pantry already.
- Almond Flour and Tapioca Flour: The combination of these 2 flours gives the cake a soft fluffy texture. It’s gluten free but will not be dry or dense.
- Coconut Sugar: One of my favorite natural unrefined sweeteners. It’s a healthier alternative to white sugar because it has a lower glycemic index and more nutrients.
- Pastured Eggs: you’ll need 5 eggs for fluffy texture in the cake.
- Vanilla: Adds flavor and sweetness.
- Baking Soda and Baking Powder: To help the cake rise!
- Pumpkin Spices: They give the cake a warm, cozy flavor.
- Sea Salt: To balance the flavors.
The Dairy Free Maple Glaze
This maple glaze has only 3 ingredients and can be made in just a few minutes. Drizzling it over the cake adds another layer of sweetness. This is what you need:
- Organic Powdered Sugar: I use organic powdered sugar because it’s easy and I don’t mind a little sugar. Alternately you can make your own paleo powdered sugar, recipe below in the recipe card. If you don’t want the sugar, powdered monk fruit will also work.
- Maple Syrup: 2 tablespoons to give the glaze a maple flavor.
- Nut Milk: Just a little to get a pourable consistency.
Ingrid’s Tips To Make This Healthy Pumpkin Bundt Cake
- Drain the pumpkin puree. Place it on a few paper towels and let it sit while you prepare the rest of the ingredients. Don’t worry it won’t stick. Getting some of the water out of the pumpkin gives the best texture.
- Weigh the ingredients. The best way to ensure the success of this pumpkin bundt cake is to follow the recipe exactly and weigh the ingredients using a kitchen scale.
- Oil your bundt pan with coconut oil and refrigerate. Use a piece of parchment paper to spread room temperature coconut oil all over the pan. Then put it in the refrigerator to get the oil to stay firm. This will insure your cake comes out of the the pan easily when you flip it over. It’s really important to make sure your pan is very well oiled!
- Make sure your eggs are at room temperature. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them.
- Do not overmix the batter. If you overmix batter you’ll end up with a cake that’s more dense instead of fluffy and soft.
- Use fresh baking soda and baking powder. If your baking soda or powder is older than 6 months, I suggest getting a new one for best results.
- Make the maple glaze right before drizzling it. If you make it too far ahead it will firm up. You want it to be pourable.
- Cool the cake before adding the maple glaze. Cool for at least 1 hour at room temperature or 30 minutes in the refrigerator to make sure the glaze sticks.
Storing
To store: This cake will last for 4 days covered tightly with plastic wrap. It’s really good for days. If you want to keep it longer store it in the refrigerator.
To freeze: You can also freeze the whole un-glazed cake or individual slices by wrapping in 2 layers of airtight plastic wrap and then 1 layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Do not thaw by placing in the oven or microwave – it could change the texture of the cake.
More Pumpkin Desserts For You
Decadent desserts are fun to enjoy with friends and family. Here are a few more pumpkin delights you may like:
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Pumpkin Bundt Cake with Maple Glaze (Gluten Free Paleo)
This elegant, healthy cake is incredibly moist and deliciously sweet, drizzled with a dairy free maple glaze. It’s a fall dessert your whole family will love.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Gluten Free, Diary Free, Paleo, Grain Free
Ingredients
- 1 15 oz can pumpkin drained on paper towels (see tips above)
- 1/4 cup coconut oil or ghee melted and cooled slightly, 56 grams
- 3 cups blanched almond flour, 336 grams
- 3/4 cup tapioca flour or arrowroot, 90 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 5 large pastured eggs
- 1 1/4 cup coconut sugar, 225 grams
- 2 teaspoons vanilla extract
Maple Glaze
- 1 cup organic powdered sugar or powdered sugar* or powdered monk fruit sweetener, sifted
- 2 Tablespoon maple syrup
- 1–2 Tablespoon nut milk or water
Instructions
- Preheat your oven to 350° F and coat a 10” non stick bundt pan with room temperature coconut oil (not melted) and put into the refrigerator.
- Melt the ghee and drain the pumpkin on a few layers of paper towel.
- In a large bowl, combine the almond flour, tapioca, baking powder, baking soda, spices and salt.
- In a separate large mixing bowl, using a hand mixer on low, or by hand, whisk pumpkin, eggs, coconut sugar, oil or ghee and vanilla
- Mix the wet ingredients into the dry slowly, on low or by hand until fully combined, without overmixing.
- Transfer the batter to the prepared bundt pan and spread out evenly.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean or with a few crumbs.
- Place the pan on a wire rack to cool for 15 minutes, then carefully turn the pan over to release the cake onto the wire rack, then cool completely before icing.
- Once cake is completely cool, make the maple glaze: In a small bowl, mix the powdered sugar, maple syrup and nut milk (use only enough to thin the glaze).
- Pour over the cake, let set a few minutes. Then cut into slices and serve!
Notes
How to make paleo powdered sugar:
- Add 1 1/4 cups paleo friendly sugar of choice (maple sugar, coconut sugar or date sugar) to a high-speed blender.
- Blend on high until it has a powder-like texture, 2-3 minutes. Let it settle before you open the blender.
- Optional, add 1 tablespoon tapioca starch or arrowroot starch to the blender at the beginning. This really helps to get it to be soft like regular powdered sugar.
This looks delicious. Have no gluten free ingredients at the moment. Can I substitute regular flour? Thanks. Love all of your recipes.
Thanks Melody for your appreciation. It will probably work with regular flour but I haven’t tried it. I would use 3 cups of flour and then only 4 eggs. I hope it comes out great!