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    You are in: Home / Recipes / Gluten-Free Pumpkin-Applesauce Bundt Cake Recipe
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    Gluten-Free Pumpkin-Applesauce Bundt Cake

    1/3 Photos of Gluten-Free Pumpkin-Applesauce Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    allergygrl's Note:

    On my hunt to make a lower-fat moist gluten-free cake that cooked all the way through, I experimented with the base recipe for this "Pumpkin Cake" and converted it to my tastes. It was so moist and tasty that I had to post it! You can probably half it to make muffins, but I haven't officially tried that yet. You can add ginger and allspice to make it a spice cake too. Definitely serve to gluten-eaters guilt free; it's delicious! PS. for my rice flour mix I use "All Purpose Gluten Free Flour Mix"

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    Ingredients:

    Serves: 12-16

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F
    2. 2
      Beat eggs till fluffy in a large bowl.
    3. 3
      Blend in sugar, pumpkin, applesauce and oil by hand or with a mixer on low just until combined. Do not overmix!
    4. 4
      Add all dry ingredients, one at a time, blending together.
    5. 5
      Pour batter into a greased, large bundt pan and bake for 1 hour.
    6. 6
      Check with a toothpick/fork to make sure it's done and enjoy!

    Ratings & Reviews:

    • on November 05, 2010

      Without a doubt the best gluten free cake ever - so flavorful and moist and the texture is incredible. It rises well and has a wonderful tender crumb. My entire family, even those not on the GF diet, love it. I agree that this can be served without hesitation to anyone GF or not. Thanks for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2008

      55

      If I could give you ten stars I would! This cake was amazing. I love bundt cakes and this is probably one of the best I've ever had! My husband calls it the $40 cake. Not because it costs that much to make, but because you could easily sell it for that much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2010

      55

      Well, I wasn't sure about this one at first. I baked it yesterday, and then had a slice about 5 hours after it cooled. It still had a slightly chewy texture, and the spice was a little overpowering. So I decided to allow it to rest overnight, give the spices a chance to mingle, and then try again this morning. Big difference! The texture was that of a wheat cake...no difference! And the spices were perfect. Now I did make some alterations based on what I had on hand...that's what GF cooking is all about anyway. I only had prepared pumpkin pie filling leftover (it had actually been baked as a pudding). So I only used one cup of that as it was already sweetened with honey and had egg in it, and then 2 cups of applesauce. I used one cup of Bob's Red Mill all--purpose baking flour (which I've hated in every other recipe I've tried...it's gritty, and I don't care for the overpowering bean flavor...also makes me sleepy), and then half of another GF baking mix I made on my own. It is a mix of sorghum flour, potato starch, and almond flour...or in this case, since I was out, Pamela's pancake/baking mix in place of the almond (almond is prevalent in her mix). In place of sugar I used xylitol and a touch of molasses, and I cut back on the amounts since I was using the prepared pumpkin pie mix. For that same reason, I also cut back on spices. It turned out wonderful...I've been eating it with TruWhip dairy-free whipped topping. :-) Oh, and subbed in light olive oil for canola. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Gluten-Free Pumpkin-Applesauce Bundt Cake

    Serving Size: 1 (76 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 255.7
     
    Calories from Fat 96
    37%
    Total Fat 10.7 g
    16%
    Saturated Fat 1.2 g
    6%
    Cholesterol 62.0 mg
    20%
    Sodium 389.3 mg
    16%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 0.5 g
    2%
    Sugars 33.6 g
    134%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    gluten-free rice flour mix

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