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
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
3 TBSP pure maple syrup
1/2 tsp pure vanilla extract
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!