Gluten Free Pumpkin Applesauce Bundt Cake
Indulge in the perfect blend of autumn flavors with this Gluten Free Pumpkin Applesauce Bundt Cake, a moist and spiced dessert that’s as wholesome as it is delicious! This bundt cake combines the creamy richness of pumpkin puree with the natural sweetness of unsweetened applesauce, creating a tender crumb that’s entirely gluten-free thanks to a versatile all-purpose gluten-free flour blend. Aromatic spices like cinnamon, nutmeg, and ginger bring a warm, cozy flavor to every bite, while a touch of brown sugar adds depth and caramel-like notes. Finished with a light dusting of powdered sugar, it’s a stunning centerpiece for holiday gatherings or a delightful treat paired with a hot cup of tea or coffee. Quick to prepare and perfect for sharing, this recipe is ideal for gluten-free baking enthusiasts and anyone craving a seasonal dessert that’s both flavorful and easy to make.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour (with xanthan gum)
- 1 cup Pumpkin puree
- 0.5 cup Unsweetened applesauce
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Vegetable oil
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan with gluten-free flour or use a non-stick baking spray for easy release.
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk together to ensure even distribution of the dry ingredients, then set aside.
In a separate large bowl, whisk together the pumpkin puree, applesauce, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth. Add the eggs, one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet mixture, mixing until the batter is smooth and no lumps remain. Be careful not to overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Oven times may vary, so start checking for doneness at the 45-minute mark.
Once baked, remove the bundt pan from the oven and allow the cake to cool in the pan for 15-20 minutes. Then carefully invert the cake onto a wire rack and let it cool completely.
Optional: Once the cake has cooled, dust it with powdered sugar before serving, if desired.
Slice and serve your Gluten Free Pumpkin Applesauce Bundt Cake. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
3266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 489.4 g | 178% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 284.7 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 320 mg | 25% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
