Pumpkin Spice Bundt Cake with Caramel Drizzle
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 12
Calories: 427 kcal
Ingredients
Cake
- Coconut oil for greasing
- 2 Tbsp. sunflower seeds
- 6 organic pasture eggs
- 2/3 cup water
- 2/3 cup refined coconut oil
- 2 Tbsp. vanilla extra
- 1-1/2 cups almond flour
- 1-1/4 cups arrowroot flour
- 1 cup coconut flour
- 1-1/4 cups coconut sugar
- 2 tsp. baking soda
- Dash sea salt
- 2 Tbsp. cinnamon
- 2-1/2 tsp. allspice
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1 tsp. ground cardamom
Caramel sauce
- 1/4 cup Pri Manuka Honey
- 2 tsp. Organic SunButter Sunflower Butter
- Dash sea salt
- 1 Tbsp. maple syrup
- 1/8 tsp. vanilla extract
Garnish
Instructions
-
Preheat oven to 325 degrees F.
-
Grease 12-cup Bundt pan with coconut oil. Sprinkle sunflower and pumpkin seeds on bottom.
-
In large bowl whisk eggs, water, oil and vanilla.
-
Add flours and baking soda. Mix well.
-
Stir in pumpkin spices until well combined.
-
Pour batter into Bundt pan and bake 30-35 minutes, until toothpick inserted in center comes out clean.
-
Let cake cool or place in freezer 5-10 minutes.
-
In small bowl, mix together all caramel sauce ingredients until thick and smooth. When cake is cool pour on caramel sauce and arrange pecans on top.
Recipe Notes
Grab the ingredients for this seasonal gluten-free Bundt cake!
Nutrition Facts
Pumpkin Spice Bundt Cake with Caramel Drizzle
Amount Per Serving
Calories 427
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g65%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 82mg27%
Sodium 313mg13%
Potassium 93mg3%
Carbohydrates 46g15%
Fiber 8g32%
Sugar 19g21%
Protein 8g16%
Vitamin A 132IU3%
Vitamin C 0.5mg1%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.