Buy Now → 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
Scale
- 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.