Pumpkin Gingerbread Bundt Cake
This pumpkin gingerbread Bundt cake is a delicious, healthy dessert for the holidays.
Servings 16
Calories 257kcal
Equipment
Ingredients
- 3 1/2 cups gluten free flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tbs ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
- 4 eggs
- 15 oz pumpkin puree
- 1/2 cup coconut sugar
- 3/4 cup pure maple syrup
- 3/4 cup melted coconut oil
- 1 cup water
Instructions
- Preheat the oven to 350 degrees and grease a Bundt pan.
- In a medium bowl, stir together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice, and salt. Set aside.
- In a large bowl, stir together the eggs, pumpkin puree, coconut sugar, maple syrup, and coconut oil. Combine thoroughly, then add the dry ingredients gradually, alternating with water.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool on a wire rack, then invert the cake onto a serving platter once it's cool.
Video
Nutrition
Calories: 257kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 239mg | Potassium: 135mg | Fiber: 4g | Sugar: 14g | Vitamin A: 4197IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
