Paleo Pumpkin Bundt Cake with Coconut Cream Glaze
Enjoy the aroma of spices baking in your kitchen in the Fall? This pumpkin spice cake is so comfy and delicious; no one will ever know it’s so healthy! Gluten/Wheat/Grain/all natural sweeteners! “This cake is so good, all of my taste tasters raved about it! It’ll knock the socks off anyone who tries it!” Just don’t tell them until they rave about it and ask for another piece! From Paleo Magazine Readers’ Favorites Cookbook “This cake is so good, all of my taste testers raved about it! It’ll knock the socks off anyone who tries it”
Servings Prep Time
8-10 15min
Cook Time
40-50min
Servings Prep Time
8-10 15min
Cook Time
40-50min
Ingredients
  • For the Cake:
  • 4cups almond meal flour
  • 1 / 2tsp sea salt
  • 1tsp baking soda
  • 1 Tbsp cinnamon
  • 3 / 4tsp allspice or pumpkin pie spice
  • 1 / 2tsp gingerI used only the pumpkin pie spice I had on hand which has all the spices in it!
  • 3 eggs
  • 3 / 4cup unsweetened full-fat coconut milk (I only had enough for a ½so used the almond milk I had on handworked fine!)
  • 1 can pureed pumpkin15 oz
  • 1cup maple syrupI only had enough of this for 1 / 2so made up the difference with some honey and the cake was great!
  • 1tsp vanilla
  • For the Glaze:
  • 1 / 2cup coconut cream concentratemelted
  • 1 Tbsp coconut milk
  • 3 Tbsp pure Maple Syrup
  • 1 / 2tsp pure vanilla extract
  • water
Instructions
  1. Preheat oven to 340 degrees and grease a Bundt pan with coconut oil (very important) Note: My Bundt pan is missing in action somewhere packed in our garage so I used a 9 x 13 pan and it was delicious, just not as pretty! For the holidays I’m finding my Bundt or buying a new one! Now, where’s my Bundt!
  2. In a large bowl, combine the dry ingredients.
  3. In the large batter bowl, whisk together eggs, coconut milk, pumpkin, maple syrup and vanilla.
  4. Combine dry and wet ingredients. Pour into greased pan and bake in the oven for 40 to 50 minutes. My 9 x 13 pan took 40 minutes. Bundts may take the full 50 minutes.
  5. Let cool for 30 minutes on a wire rack before turning upside down onto a serving platter.
  6. While it cools for another 15 to 20 minutes, prepare the glaze. After cake has cooled, drizzle glaze over it and store in the fridge for best results. (since it contains eggs).
  7. Not as pretty as a Bundt but sure taste just as yummy!
  8. Glaze: Combine coconut cream, coconut milk, syrup, and vanilla in small batter bowl. It will thicken, so add water slowly until it reaches a “glaze” consistency. Drizzle on and enjoy the goodness!
Recipe Notes

Gluten Free Lady: “Just don’t tell us it’s so healthy, until after they take a bite and go mmmmmm and then want more! Our dog Titan loves this cake! He’s got a sweet tooth and this is something actually good for him! Btw, he’s been gluten/wheat/corn free since he was a pup!”

 

 

Gluten Free Lady

Gluten Free Lady www.glutenfreelady.com

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