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Pumpkin Gingerbread Bundt Cake

This pumpkin gingerbread Bundt cake is a delicious, healthy dessert for the holidays.
Course Dessert
Cuisine American
Keyword Pumpkin
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16
Calories 299kcal

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 O Organics eggs
  • 15 oz can O Organics 100% pure pumpkin
  • 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 cake tester inserted into the cake comes out clean.

Video

Nutrition

Calories: 299kcal