Cinnamon Pumpkin Bundt Cake

Cinnamon Pumpkin Bundt Cake by Raia's Recipes
 
I love pumpkin. I could eat it every day, in almost anything. My family, however, is not quite so enthusiastic about it… unless it’s baked in something yummy. So for breakfast today, I put it in something yummy. A cake. How can you resist a cake for breakfast? 🙂
 
Cinnamon Pumpkin Bundt Cake by Raia's Recipes
 
Cinnamon Pumpkin Bundt Cake by Raia's Recipes 
 
Cinnamon Pumpkin Bundt Cake by Raia's Recipes
  

As your can tell by the pictures, this Cinnamon Pumpkin Bundt Cake is deliciously gooey. If you like your bundts a little firmer, bake it a little longer, and let it cool before cutting it. (Though it will be hard to resist scarfing down  as soon as it comes out of the oven!)

Cinnamon Pumpkin Bundt Cake by Raia's Recipes 
 

It was gone in less time than it took to make. 🙂

Cinnamon Pumpkin Bundt Cake
Gluten, Egg, Dairy & Refined Sugar Free.
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Ingredients
  1. 2 T. flax or chia meal
  2. 1/2 c. hot water
  3. 1/3 c. applesauce
  4. 1/2 c. honey
  5. 2 c. pumpkin puree (here's how to do it yourself)
  6. 1 T. vanilla (I like to make my own)
  7. 1 1/2 c. brown rice flour
  8. 1/2 c. tapioca starch
  9. 1 1/2 t. baking soda
  10. 1/2 t. xanthan gum
  11. 1 T. cinnamon
  12. 3/4 t. ginger
  13. 1/4 t. allspice
  14. 1/4 t. nutmeg
  15. 1/2 t. kosher salt
Instructions
  1. Preheat oven to 350 and grease a bunt pan.
  2. Combine flax meal, hot water, and applesauce in medium bowl. Let stand for a few minutes until gelled, then stir in pumpkin, honey, and vanilla.
  3. In large bowl, whisk together remaining ingredients.
  4. Pour pumpkin mixture over dry mixture and stir well to combine.
  5. Pour and smooth into prepared pan and bake for 50-55 minutes, or until lightly browned and cake springs back when touched.
  6. Drizzle with honey, then sprinkle with cinnamon and evaporated cane juice for topping, if desired.
Raias Recipes http://raiasrecipes.com/
{This recipe is linked to Slightly Indulgent Tuesdays and What’s Shakin’.}
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