|Gluten Free Pumpkin Bundt Cake|
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!
GLUTEN FREE PUMPKIN BUNDT CAKE
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
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
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.