Gluten-Free Pumpkin-Applesauce Bundt Cake

Submitted by allergygrl

"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 "Recipe #47421" 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 "Recipe #214986""

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Yields: 14 slices
• Serves: 12-16

ingredients

• 2 cups sugar
• 2 cups pumpkin
• 1 cup applesauce
• 1⁄2 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

[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!

 

[golfgirl]

Best recipe ever for a gluten free cake! We celebrated Thanksgiving early so decided to make this. My daughter is gluten free so was looking for something that was also easy.... and the family could not get enough of this! My only adjustments is I used King Arthur gluten free all purpose flour as I had it on hand, and did add 1/2tsp ground nutmeg, 1/4tsp ground cloves and 1/2tsp ground ginger in addition to the cinnamon. I only greased the bundt pan (as directed) with sprayed Pam and did not flour it and it came out perfectly...I was a bit worried as most bundt recipes call for oil and dusting with flour but wasn't needed. After taking it out of the oven I put a plate on the top, flipped it to cool for about 10min and the bundt pan lifted off perfectly and with ease. I also drizzled it with a simple cream cheese icing heated so that it would drizzle with ease. Seriously my family loved it and it was so moist!

 

[Glutenfreecook]

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!

 

[Crisci]

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.

 

[german_girl_with_cu]

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!