Gluten-Free Pumpkin-Applesauce Bundt Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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 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!
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