Here’s a Metta Gluten Free flour recipe of a moist and dense classic pumpkin spice bundt cake that is also vegan! Easy to bake and will deliver BIG result on Thanksgiving Day! Unless you tell them – no will know that it’s gluten free and vegan!
PREP TIME: 15 minutes
COOK TIME: 40 – 45 minutes
TOTAL TIME: 55 -60 minutes
INGREDIENTS
Cake
- 2 C Metta GF flour
- ¾ C brown sugar, packed (I used Zulki’s brand)
- 1 C pumpkin puree (from the can)
- 1/3 C oil (I used extra virgin olive oil)
- 1 C non-dairy milk (I used organic oat milk)
- 1 tsp pumpkin spice
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp pink salt
Toppings (optional)
- Maple syrup
- Chopped nuts
- Fruits berries, sliced strawberries, or any other fruit of choice
- Any fruit sauce
- Sugar glaze (1 C organic powdered sugar, 1 ½ Tbsp milk, ½ tsp vanilla extract)
INSTRUCTIONS
- Preheat oven to 350 degrees F. Grease and sprinkle with dry flour a bundt cake pan and set it aside.
- In a large bowl, combine all the dry ingredients except sugar (flour, baking powder, baking soda, pumpkin spice, and salt).
- In a separate bowl, blend in the sugar, pumpkin puree, oil first, and vanilla extract. Then, gradually pour the milk as you mix well.
- Gradually add the wet mixture to the dry mixture and combine until you get a bake batter consistency.
- Pour the batter into the pan. Tap the sides to help the batter settle and spread evenly.
- Bake on the bottom shelf of the oven for 40 – 45 minutes. Mine took about 40 minutes to bake. Be sure to test it out using a toothpick to ensure it is fully baked from the inside. I recommend that you check the cake when there is about 12-15 minutes left of baking time to see if the top is browning too much. If it is, cover the top with foil paper and let it continue to finish baking.
- Prepare the sugar glaze and pour it on the cake once it is completely cooled. I also sprinkled it with powdered sugar once glaze set a bit. You can garnish with whatever else you like. For example, nuts, fresh fruit, or sauce and enjoy 😊
This recipe was inspired and adopted from @thebakingfairy from www.thebakingfairy.net I basically copied the recipe and instead of using all-purpose flour, I used Metta Gluten Free flour and added an extra teaspoon of baking powder. I follow her because she is a local vegan like me living in Dallas and she’s an amazing baker.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
