Gourmet Pumpkin Bundt Cake (Gluten Free & Vegan)

by | Updated: December 3rd, 2016 | Read time: 2 minutes

Oct
31

When you need to whip up an impressive dessert, a decadent cake is an excellent option. But if you’re not interested in consuming a day’s worth of calories in one serving, you may think your choices are limited. Luckily, this gluten-free, gourmet bundt cake recipe has been carefully crafted with creative, healthier substitutions – so you can indulge without the guilt!Pumpkin Bundt Cake

Gourmet Pumpkin Bundt Cake (Gluten Free & Vegan)

Makes 16 slices

Ingredients

Dry
2 cups gluten-free garbanzo and fava bean flour
1 Tbsp. pumpkin-pie spice
1 tsp. gluten-free baking powder
½ tsp. sea salt

Wet 
1 flax “egg” (1 T. ground flaxseed mixed with 3 T. water; mix and set aside for 5 minutes before adding to wet mix)
½ cup organic unsweetened applesauce
½ cup organic coconut oil
¾ cup turbinado sugar
2 tsp. vanilla extract
2 Tbsp. apple cider vinegar
¼ cup water
1 cup pumpkin puree
1 cup semi-sweet chocolate chips (dairy free)

Icing/Glaze
1 jar Jen’s Zen chocolate sauce

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease bundt cake pan with coconut oil then dust with baking flour.
  3. In a medium bowl, whisk together flour, pie spice, baking powder, salt; set aside.
  4. Mix together ground flax and water in small bowl. Set aside and allow to gel before adding to remaining wet ingredients.
  5. In another bowl, combine applesauce, coconut oil, vanilla, sugar, apple cider vinegar, and water. Mix until smooth.
  6. Stir in flax egg then add in pumpkin puree.
  7. Fold wet ingredients into dry ingredients until just combined.
  8. Fold in chocolate chips.
  9. Spread batter evenly into bundt cake pan.
  10. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 45-50 minutes.
  11. Let cool completely in pan.
  12. Carefully remove from pan onto serving plate when cooled.
  13. Frost with Jen’s Zen chocolate sauce.

Nutrition info: (1/16th cake): 300 Cals, 16g Fat, 39g Carbs, 4g Fiber, 20g Sugar, 4g Protein

Note: To make mini cupcakes, spoon 1 tablespoon batter per mini cupcake into mini cupcake pan. Bake 20-25 minutes. Frost each mini cupcake once cooled. Yield: 36 mini cupcakes.