Gluten-Free Pumpkin Bundt Cake

This classic Pumpkin Bundt Cake was made gluten-free with the use of All-Purpose Flour from Primal Palate. The cake is super moist and filled with those pumpkin pie spices that warm your heart and soul.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 12 servings

Calories: 534 kcal per serving

Ingredients

2 ½ cups - sugar
1 cup - canola oil
3 - eggs
1 can - pumpkin puree
3 cups - Gluten-Free All-Purpose Flour
2 teaspoons - baking soda
½ tsp - salt
1 tsp - ground cinnamon
1 tsp - ground nutmeg
¼ tsp - ground cloves
4 ounces - cream cheese
½ cup - powdered sugar
½ tsp - vanilla extract
2 tablespoons - almond milk

Instructions

Preheat oven to 350 degrees F. In a large bowl, mix together sugar and canola oil until combined.
Add in 1 egg and blend, then add in a third of the pumpkin puree and mix. Repeat until all eggs and pumpkin puree is well incorporated. Set wet ingredients aside.
In a medium bowl, whisk together 3 cups gluten-free flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and ¼ teaspoon ground cloves.
Mix about a third of the dry ingredients into wet mixture, blending until combined. Continue until all of the dry ingredients are incorporated into the batter.
Pour mixture into a prepared bundt pan and use a spatula to evenly distribute. Bake on the middle rack for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
Transfer cake to a wire rack and let cool for 10 to 15 minutes. Flip cake out to completely cool.
While cake is cooling, make the Cream Cheese Icing. Use a hand mixer to blend cream cheese, until light and fluffy, about 1 to 2 minutes. Add in powdered sugar and mix until well combined. Add vanilla extract and almond milk and blend.
Transfer icing to a piping bag and drizzle onto the cooled cake. Let set and serve.

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