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Einkorn or Gluten Free Pumpkin Spice Bundt Cake

Einkorn or Gluten Free Pumpkin Spice Bundt Cake

pumpkin_spice_cake

This Pumpkin Spice Bundt Cake is moist and perfectly spiced and it presents itself beautifully. If you don’t tell your guests it’s not made with regular wheat flour, they’ll never know the difference! Last week in the test kitchen, we tested this recipe with all five jovial flours. After enjoying a slice with our morning coffee or after lunch, we have to say we would love to do it all over again this week! Whether you are baking with one of our two gluten free pastry flours or one of jovial’s three einkorn flours, we guarantee perfect results.

pumpkin_spice_cake

pumpkin_spice_cake

Einkorn Pumpkin Spice Bundt Cake

Makes one 12 cup Bundt cake

Ingredients

For the cake

For the glaze

  • 1 cup (120 g) powdered sugar
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • 2 tablespoons water

Instructions

  1. Make the cake: Preheat the oven to 350F°. Butter and flour a 12-cup Bundt pan.
  2. In a medium bowl, whisk together the butter, pumpkin, oil, cinnamon, ginger, nutmeg, clove, and cardamom.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  4. Add eggs and sugar to the bowl of a standing mixer fitted with a wire whip attachment. Beat on high speed for 3 minutes until thick and pale yellow.
  5. With a rubber spatula, fold a third of the flour into the egg mixture until almost completely absorbed, then fold in a third of the pumpkin mixture. Repeat this step two more times until all of the flour has been incorporated, being careful to scrape the bottom of the bowl.
  6. Pour the cake batter into the prepared pan. Bake for 35 to 40 minutes until a toothpick comes out clean when inserted into the cake.
  7. Let the cake cool in the pan for 15 minutes, then invert the cake onto a wire rack and allow to cool completely.
  8. Make the glaze: In a small bowl, combine the sugar, cinnamon, ginger, and water.
  9. Place a piece of parchment under the wire rack. Drizzle the glaze over the cake. Transfer the cake to a serving platter and serve.
  10. As an alternative, you could dust the cake with ¼-cup (30 g) of powdered sugar combined with a pinch of cinnamon and ginger.
  11. The cake can be stored in an airtight container for up to 3 days.

pumpkin_spice_cake

pumpkin_spice_cake

pumpkin_spice_cake

Gluten Free Pumpkin Spice Bundt Cake

Makes one 12 cup Bundt cake

Ingredients

For the cake

For the glaze

  • 1 cup (120 g) powdered sugar
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • 2 tablespoons water

Instructions

  1. Make the cake: Preheat the oven to 350F°. Butter and flour a 12-cup Bundt pan.
  2. In a medium bowl, whisk together the butter, pumpkin, oil, cinnamon, ginger, nutmeg, clove, and cardamom.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  4. Add eggs and sugar to the bowl of a standing mixer fitted with a wire whip attachment. Beat on high speed for 3 minutes until thick and pale yellow.
  5. With a rubber spatula, fold a third of the flour into the egg mixture until almost completely absorbed, then fold in a third of the pumpkin mixture. Repeat this step two more times until all of the flour has been incorporated, being careful to scrape the bottom of the bowl.
  6. Pour the batter into the prepared pan. Bake for 35 to 40 minutes until a toothpick comes out clean when inserted into the cake.
  7. Let the cake cool in the pan for 15 minutes, then invert the cake onto a wire rack and allow to cool completely.
  8. Make the glaze: In a small bowl, combine the sugar, cinnamon, ginger, and water.
  9. Place a piece of parchment under the wire rack. Drizzle the glaze over the cake. Transfer the cake to a serving platter and serve.
  10. As an alternative, you could dust the cake with ¼-cup (30 g) of powdered sugar combined with a pinch of cinnamon and ginger.
  11. The cake can be stored in an airtight container for up to 3 days.

pumpkin_spice_cake

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