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Gluten-Free Pumpkin Bundt Cake

(recipe, Katie Hickey)


The recipe calls for 1/4-1/2 cupamount of milk, but I forgot to add it, and I think any added moisture would have ruined the cake. Maybe it's because I used a 15 oz. can of pumpkin and the original used 14 oz.


  1. ⅔ cup rice flour
  2. ⅔ cup sorghum flour
  3. ⅓ cup almond flour
  4. 2 Tbsp. potato starch
  5. 1 scant teaspoon xanthan gum
  6. ½ tsp. sea salt
  7. 1 tsp. baking soda
  8. 2 tsp. baking powder
  9. 1 tsp. cinnamon
  10. ½ tsp. ginger
  11. ¼ tsp. nutmeg
  12. ⅛ tsp. allspice
  13. ⅛ tsp. cloves
  14. ⅓ cup light olive oil or coconut oil (I used coconut)
  15. 1 cup organic brown sugar
  16. 2 Tbsp. maple syrup
  17. 2 tsp. bourbon vanilla extract
  18. 1 15.0 -oz can cooked pumpkin
  19. Ener-G Egg Replacer for 2 eggs- or 2 large organic happy huevos
  20. ⅔ cup pecan pieces or dried cranberries or raisins


  1. Preheat oven to 350. Spray a bundt pan with PAM.
  2. Mix together dry ingredients. Add wet ingredients into the dry bowl and mix together until a fluffy batter forms. Then mix in the pecans (or fruit).
  3. Bake in the center of a preheated oven for 30-40 minutes, until a wooden skewer comes out clean.
  4. Cool on a wire rack before inverting the cake onto a serving plate. Cool before slicing- this is a moist and tender cake. Store in the fridge (I liked it even better refrigerated). It also freezes well.
  5. Makes twelve slices.