Pumpkin Bundt Cake
Just because Halloween is over doesn’t mean we have to say goodbye to pumpkin desserts! If you want to keep the season going, try this Pumpkin Bundt Cake! I can’t take all the credit for this- we actually tried this recipe on recommendation of one of our customers. It went great, and we loved it- so we’re sharing it with you! Give it a try for yourself, and enjoy this sweet treat. 🎃
1 cup of vegan butter (2 sticks)
2 cups of coconut sugar
1 can of organic pumpkin purée (15oz)
1 teaspoon of vanilla extract
1 tablespoon of pumpkin pie spice
1 teaspoon of ground cinnamon
3 cups of gluten free flour (we use Bobs Red Mill 1 to 1)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup of oat milk combined with 1 tablespoon of white vinegar (this creates your own buttermilk) - make sure to let this sit for 10 minutes.
Preheat oven to 350 degrees
Spray a Bundt pan with cooking spray
In a large bowl, mix together your butter and sugar together.
Then add your pumpkin purée, pumpkin spice, cinnamon, vanilla, baking soda, baking powder and eggs and mix until fully combined.
Once mixed, add in your gluten free flour. Mix again.
Then add your “buttermilk” and again mix well until all is combined.
Pour batter into greased Bundt pan.
Put it in the oven for 75 minutes. Once done, make sure it’s cooked through by doing a toothpick test.
Glaze is optional. (Super simple, 1 cup of powdered sugar, 1 - 2 tablespoons of oat milk, 1 tsp of vanilla, whisked together well)