Recipe: Paleo Pumpkin Bundt Cake with Coconut Cream Glaze
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This recipe is basically the same as my Grain-Free Pumpkin Spice Cake, with a few minor changes.
A key to success with this is to make sure the cake is completely done before you take it out of the oven, and allow it to cool for a full 30 minutes before removing from pan. I know this is yummy because, well, I loved it and every one of my kids had seconds!
For the pumpkin bundt cake:
4 cups almond flour
1/2 tsp salt
1 tsp baking soda
1 TBSP cinnamon
3/4 tsp allspice
1/2 tsp ground ginger
3 eggs
3/4 cup unsweetened, full-fat coconut milk
1 (15 oz) can pureed pumpkin
1 cup pure maple syrup
Lastly, 1 tsp vanilla!
Preheat oven to 340 degrees and grease a bundt pan with coconut oil (very important!) In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk, pumpkin, maple syrup and vanilla, then stir into dry ingredients. Pour into greased pan and bake in oven for 40-50 minutes, or until toothpick inserted comes out clean. Let cool for 30 minutes on a wire rack before turning upside-down onto a serving platter. While it cools for another 15-20 minutes, prepare the glaze:
For the glaze:
1/2 cup coconut cream concentrate, melted
1 TBSP full-fat, unsweetened coconut milk
3 TBSP pure maple syrup
1/2 tsp pure vanilla extract
water
Combine the coconut cream, coconut milk, syrup and vanilla in a bowl. It will thicken, so add water slowly until it gets to a “glaze” consistency. After cake has cooled, drizzle glaze over it and store in fridge for best results.
How did your’s turn out? Let me know in the comments!
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Stephanie KL says
Did you really mean to preheat the oven to 340 degrees? and not 350 degrees? The cake looks and sounds good.
radlandon says
Yes, since this one takes a bit longer to get the insides done, I lowered the temp a bit so it wouldn’t burn on the outside. Let me know how you like it!
Debbie B. says
I too wondered about the 340 degrees. Also, where do you buy your almond flour? I dislike buying it at Whole Foods (Whole Paycheck) or Wegmans…so pricey! Local health food stores aren’t much cheaper. Any advice appreciated! Love your blog 🙂
Stephanie KL says
The best price for almond flour is on line at store.honeyvillegrain.com. Their blanched almond flour price works out to be under $4/pound. They have a flat $4.95 shipping cost and they are currently having a 10% sale on all purchases through Friday, October 12. Also during the year their discounts were 15% or 20%. I haven’t found any place that’s cheaper.
AIXA says
Might be a silly question but since I am not great at baking I have to ask. 🙂 Dry ingredients in one bowl, wet ingredients in another and then we mix all together and pour right?
I am preparing this today for a Paleo only crowd. Wish me luck. 🙂
Thanks!
radlandon says
Aixa, I’m so sorry I never saw this! Hopefully you figured it out! lol I fixed it in the recipe–yes, correct, mix them all together first!
Heather says
Okay, I’m going to try making this for dessert after Christmas dinner for my in-laws, one of whom is gluten-free and the other very health conscious and a good cook. Wish me luck!
Heather says
This turned out perfect! It was beautiful and so delicious that everyone had seconds. Thank you so much for a great gluten free recipe. It is a keeper.
Jenny says
made this tonight for company and it was a HUGE hit!!!! Thank you so much for all your amazing recipes!!! LOVE it!!!
radlandon says
Hi, Jenny! So glad you liked it!!
Kati says
I used real pumpkin for this recipe (baked and pureed), and though it worked, it required almost twice the baking time. Great recipe, thank you!
Jim Tutsch says
Cake was so tasty. I cooked it at 340 for the required time plus 10 minutes, but the inside was mushy. Double checked the oven temp and it is correct. What did I do wrong? Thank you
radlandon says
It must have needed to cook more. I’m sorry it turned out mushy!
Bel says
Hi, just wondering how many cups a can of pumpkin puree is? I like to make mine from scratch.
Life Made Full says
Hi, Bel! It’s about 2 cups. Hope that helps!
Laura says
Do you think I could divide the batter and make muffins instead? How long would you bake them for? Thanks!
Life Made Full says
I think it’s worth a shot! I would say 20-25 minutes, but I can’t vouch for how they turn out! lol
Sara says
This cake was AMAZING! I served it at a tea party and the crowd went wild. No one could believe it was grain free. I am glad I found your blog and look forward to trying more recipes. Thanks!
Life Made Full says
Yay! So glad you liked it, Sara!
Johanna says
I made these as muffins and they are delicious! It made 18 regular muffins and 8 minis. It took longer than I thought to cook-about 30 min for the minis and 40 min for the regular, (but I was opening the oven constantly starting at 20 min).
I didn’t make the glaze since I didn’t have the coconut concentrate but I don’t miss it. They taste like little pumpkin pies! Thanks for the great recipe!
mona says
Can i use coconut flour instead of almond flour?
Shanti Landon says
Hi, Mona! Sorry, coconut flour is a whole other beast. =( Unfortunately, they cannot be subbed out for each other. Sorry!
Denise Baxter says
This is nice and moist, lovely flavor and so worth making.
Jo williams says
Made the pumpkin bundt cake with coconut cream icing and followed the directions exactly. Cake was very mushy inside after removing from pan, so put on a baking pan and put back into 350 oven for 1 hour more. Outside was perfect, inside still mushy. Also the coconut cream glaze (even without adding water) was too liquid to remain on top of cake without being absorbed. Flavor was very good, but I don’t know how to correct these two problems. Any suggestions? Thanks!
Shanti Landon says
Hi, Jo! I’m so sorry you had such trouble. =( I have no idea what could have happened? Is it possible that your oven is not baking at the correct temperature?
Jo Williams says
Thanks, Shanti. Tested my oven today @ 350, but my thermometer read about 325…you were right! I was wondering, however, if I could cut back on the amount of coconut milk, or cut it out altogether? The mix seemed way too liquid to me. Also, next time I make the glaze, I’m not going to melt the coconut cream completely, since the result was too liquid and soaked into the cake (this didn’t cause the center of the cake to be under done.)
Thanks again,
Jo
Shanti Landon says
Hmm. I guess you could try reducing the coconut milk? I’ve always just made it the same though! Let me know if you do it again!
Grace Gilroy says
What could I use to replace maple syrup?
Shanti Landon says
You can use honey as a sub!
Lindsay says
This cake was amazing. Mine was very dense and wet on the inside though, I couldn’t tell if I didn’t cook it long enough or if it was supposed to have that consistency? We ate it all up very quickly and my baby loved it, I made it for his first birthday! I want to make it again for Christmas but I”m wondering what the inside is really supposed to be like? Thank you!
Shanti Landon says
Hmm. It’s possible it just wasn’t cooked long enough? It should be moist, but not TOO moist. =)