Gluten-Free Pumpkin-Applesauce Bundt Cake

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"

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 12-16

Yield: 14.0 slices

• 2 cups sugar
• 2 cups pumpkin
• 1 cup applesauce
• ½ cup canola oil
• 4 eggs
• 2 cups gluten-free rice flour mix
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon

Directions:

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

Reviews

[german_girl_with_curls_13151178]

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!

[boyBarians3]

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!

[RedHeadToToe]

YUMMY! I made this today making the same flour changes as cooking4five because that is what I had on hand. This is a fabulous GF cake (you cannot tell it's GF, perfect texture and flavors) I did add a drizzle of real maple syrup to the batter and also to the glaze which was a nice touch and I also used less oil than called for. HIGHLY recommend this recipe, THANKS FOR POSTING!