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