Make this gluten-free pumpkin coffee cake recipe for your next gathering. It is moist and hearty with a pretty pink glaze that comes from blood oranges. While you could use other citrus blood orange gives it a robust orange flavor and bold color that can’t be matched.
I love using blood oranges when they are in season. Their bold orange flavor and deep red color make them exceptional ingredients for desserts and main courses. The orange flavor goes very well with pumpkin and carrot cakes, chicken dishes, and in winter salads and salad dressings. In this gluten-free pumpkin bundt cake recipe, the blood orange zest flavors the cake as well as adding a deep pink color to the honey glaze.
This cake is low in sugar but not sugar-free. But with the rich cinnamon and ginger in this cake you could think of it as a carminative digestive — eat your medicine.
Cinnamon and ginger are spices that improve digestive health, relieve indigestion and flatulence, and calm intestinal distress. Consider them your “first responder” to overeating and stomach pain. Gingerbread, ginger cookies, or this gluten-free pumpkin coffee cake are good dishes to take to a family gathering or potluck. This is a one bowl cake, so it’s easy on the clean up too.
This is an easy one bowl pumpkin bundt cake that is moist with a hearty crumb. Serve it for breakfast, dessert, a potluck dish or an addition to a family gathering. You’ll use one 29 ounce can of pumpkin puree or 3 cups of frozen pumpkin puree for this recipe.
- 3 cups of pumpkin puree
- 4 large eggs
- 1 cup organic sugar
- 1/2 cup extra virgin olive oil
- 4 cups almond flour
- 1 cup tapioca flour
- 1 tablespoon cinnamon, powdered
- 2 teaspoons ginger, powdered
- 1 tablespoon baking powder
- Zest from 1 blood orange
- 1 cup of raisins
- 1/2 cup of pumpkin seeds
- Zest and juice from 1 blood orange
- 2 tablespoons butter melted
- 2 tablespoons honey
- Preheat the oven to 375F.
- In a mixer bowl, place pumpkin and eggs. Beat on low until the pumpkin and eggs are well incorporated and the consistency is thick and uniform. Add sugar and olive oil. Beat on low for 1 minute. Add almond flour, tapioca starch, cinnamon, ginger, and baking powder. Beat on low fully blend the batter. Add orange zest, raisins, and pumpkin seeds. Mix to just blend.
- Prepare a bundt pan by greasing with butter and flouring the pan with tapioca starch.
- Spread the batter evenly in the bundt pan to within 1/2 inch of the top of the pan.
- Bake in a preheated oven for 45 to 50 minutes or until the cake tests done.
- Remove from oven and cool on a rack in the pan for 15 minutes. Loosen the cake from the cake pan with a knife. Turn the cake out onto a plate and allow to finish cooling.
Meanwhile make the glaze.
- In a small saucepan, place the butter, honey, and orange zest. Simmer over medium heat until fine bubbles break the surface of the glaze and the butter is melted. Remove from the heat. Stir in the orange juice using a stick blender until the glaze has a uniform consistency. Pour the glaze evenly over the top of the bundt cake while it is still warm.
- Serve warm or cold.
Bundt pans vary in size. If there is remaining batter place it in paper lined muffin tins and bake it with the cake but for only 15 minutes. Then remove from the oven, and allow the cake to finish baking.
If blood oranges are out of season, lemons or navel oranges can be used instead in this recipe.
Keywords: pumpkin, bundt cake, gluten free
When you can’t think of what to make for dessert or when you need a quick and healthy snack for after school or a dish to take a potluck, consider this gluten-free pumpkin bundt cake recipe that makes use of the abundant pumpkin you’ve got from last year’s pumpkin harvest. If you don’t have pumpkin puree in the freezer, you can substitute a 29 ounce can of pumpkin puree or a medium-sized butternut squash, baked and pureed for this recipe.
Other bundt cake recipes
Check out these other one-bowl bundt cake recipes for more inspiration to use that pretty bundt pan more often. Bundt cake recipes are easy one bowl recipes that are moist and hearty and perfect for a meal, brunch, dessert, or to bring to a pot luck. Don’t save them for special occasions when making a bundt cake is so simple.
Looking for a new bundt pan? I love the pretty bundt pans made by Nordic Ware like this one and this one. But I prefer the nontoxic ceramic coated bundt pans for gluten-free baking. Ceramic lined bundt pans allow the cake to come out cleanly.