Thursday, October 2, 2014

Gluten Free Pumpkin Bundt Cake

I have so many recipes for pumpkin desserts, but I thought I would start with a brand new one to me, thanks to Mary Younkin and  Barefeet in the Kitchen (Mary, you rock!).  This Gluten Free Pumpkin Bundt Cake is so moist and delicious and is topped with a vanilla bean icing.  I served it to guests who all raved about it, so I guess it's a hit!  I found some pumpkin chips (like chocolate chips, but pumpkin) in the store and had to try them.  I  didn't know what to try them in at the time, but they were cute and tasty atop this wonderful dessert.  I also put the chips in my pumpkin pancakes and that was a great addition!  Next time, I might even bake the chips right in with the cake.

Gluten Free Pumpkin Bundt Cake
So, this Gluten Free Pumpkin Bundt Cake has officially ushered in pumpkin season on Goodies Gone Gluten Free!  October has arrived and so has my favorite dessert squash, that beautiful orange gourd known as the pumpkin.  I love all things pumpkin and go crazy in the stores this time of year with all the pumpkin flavored goodies that are out (last night I found some Pumpkin Chai Tea mix and was given some Gluten Free Pumpkin Pancake mix from Trader Joes.  The pancakes were promptly made this morning and were great!) .  I am glad for new gluten free pumpkin finds, as some pumpkin things that are out in stores this season have gluten, and I can only look at them longingly as I walk by.

So, I hope you are ready for the next two months of blogs as they will be packed with pumpkin recipes! I hope you enjoy my favorite time of the year with me, as we bake some pumpkin, pumpkin and more pumpkin desserts!

Recipe from: Barefeet in the Kitchen
Recreated by: Goodies Gone Gluten Free
click for Printable Recipe

2 cups sugar
1 cup light flavored olive oil, or the cooking oil of your choice
3 eggs
1 15 oz can of pumpkin
2 cups brown rice flour
2/3 cup potato starch
1/2 cup tapioca starch
1 tsp. xanthan gum
1 tsp baking soda
1 tsp. baking powder
1/2 tsp. salt
1 Tbsp. pumpkin pie spice

Icing ingredients:
4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 cups powdered sugar
1 vanilla bean scraped, or 2 tsp. vanilla extract
6 Tbsp. milk, adjust as needed

Preheat the oven to 350 degrees F.  Grease a bundt pan with butter, making sure it is well coated in each groove.  In a large mixing bowl, stir together the sugar and the oil.  Add the eggs and the pumpkin and beat again until well combined.

Whisk together the flours, starches, soda, powder, salt, and spices.  Add half of  the dry ingredients to the mixing bowl and stir well.  Add the remaining dry ingredients and stir again until well combined.  Pour the batter into the greased pan and lightly smooth the top to ensure it is evenly distributed.  Bake for 55-60 minutes, until a toothpick inserted comes out clean.  Remove from the oven and let cool completely before inverting the cake over a large plate or cake stand.

In a mixing bowl, beat the cream cheese and butter together until smooth.  Add the sugar and beat again until well combined.  Add the vanilla bean or extract and stir again to distribute it throughout.  Slowly add the milk about 2 tablespoons at a time, beating the icing until fluffy each time.  When it is just barely thinned out enough to pour, it is done.  Use a spoon to drizzle it over the cooled cake.  Refrigerate until ready to serve.

No comments:

Post a Comment