16 Reviews

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!

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boyBarians3 November 05, 2010

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!

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Glutenfreecook October 13, 2008

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!

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german_girl_with_curls_13151178 November 29, 2010

Great gluten free cake! It turned out so moist and no would would ever know it was GF. In place of the rice flour mix I used 1 1/2 c Bob Redmill's GF baking mix, 1/2 c rice flour and 1tsp xanthan gum. I topped with a glaze made with powdered sugar, butter, milk and vanilla!

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cooking4five October 25, 2010

This was delicious! I made it for a get-together where the hostess cannot have wheat/gluten. She loved it and so did all the other guests... and they never knew the difference. I made this according to your recipe, except for one difference. I only had one cup of rice flour so I added 1/2 c of cornstarch and 1/2 c of wheat-free baking mix (mostly bean flours). It turned out beautifully. Thanks for sharing this recipe.

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Crisci October 11, 2008

Awesome! I made this recipe for a meeting where one of the participants must have gluten-free food. The meeting was cancelled, so DH was my test subject. He loved it, and wants me to make this recipe again. If I didn't tell him it was gluten-free, he never would have known. Very moist, great texture, not rubbery. Excellent recipe for everyone.

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Kathy :-( June 09, 2012

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!

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RedHeadToToe October 26, 2010

I just made this, very easy and very good. I cant wait for my gluten free sisters to try this! The only thing I did different is made a cream cheese frosting for it. Yummy

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celiac girl December 22, 2008

I substituted the canola oil with GMO FREE butter, since the Canola oil does NOT fit in with GMO FREE cooking or what I want to purge our bodies from. There's no such thing as a canola plant (research the making of canola oil). Everything I use I make sure is Organic/GMO FREE. Our health has improved greatly, since researching and changing a number of things in our diet. They will try to fool you on some things, so be sure to do your research for a healthier lifestyle. But, my family and I loved the recipe, since making the few changes. I only use fresh, organic pumpkins, as well and I freeze and can my own pulp in the fall.

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charree329 January 05, 2016

Awesome recipe, I baked a cake at home and everyone loved it! Even non gf folks. Plus it's easy, I had all the ingredients so no grocery shopping needed => easy, fast, yummy.

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Anonymous July 31, 2015
Gluten-Free Pumpkin-Applesauce Bundt Cake