Pumpkin Gingerbread Bundt Cake
Ingredients
Dry Ingredients
-
3 ½
cups
gluten free flour
-
2
tsp
baking soda
-
1
tsp
baking powder
-
1
tbsp
ground ginger
-
1 ½
tsp
cinnamon
-
½
tsp
nutmeg
-
¼
tsp
allspice
-
½
tsp
salt
Wet Ingredients
-
4
eggs
-
15
oz
pumpkin puree
-
½
cup
coconut sugar
-
¾
cup
pure maple syrup
-
¾
cup
melted coconut oil
-
1
cup
water
Instructions
- Preheat the oven to 350°F and grease a Bundt pan.
- In a medium bowl, whisk together the dry ingredients and set aside.
- In a large bowl, mix the wet ingredients until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with water.
- Transfer the batter to the Bundt pan and bake for 45 to 50 minutes.
- Cool on a wire rack, then invert the cake onto a serving platter once cool.
Nutrition Facts (estimated)
Servings
16
Calories
257
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
239mg
Cholesterol
41mg
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