Pumpkin Spice Bundt Cake (Gluten Free)

 

Pumpkin Spice Bundt Cake (Gluten Free)

Wow! This cake takes it all!!! It is so moist and full of flavor…and, it's Gluten-Free 🙂 If you haven't tried "Gluten Free Heaven" Flour Mixes, then you don't know what you're missing! They have mastered the secret to GF baking – you will never know it's GF. A big shout out to Dixie Crystals for the original version of this recipe…I made a few changes in order to make it GF and allergy-friendly for my family. Thank you to Dixie Crystals and GF Heaven 🙂

Cake:

  • 1 3/4 Cups *Gluten Free Heaven" Cake & Pastry Flour (*I have not made this cake with any other GF flours; please note that all GF Flours are not created the same and results will vary if you use a different GF Flour)
  • 3/4 + 1/8 teaspoon *Xanthan Gum (*This must be added for “GF Heaven Flours” since they do not contain it; leave out if your GF Flour already contains it)
  • 1 teaspoon GF Baking Powder
  • 1/2 teaspoon GF Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Cloves
  • 1 teaspoon Salt
  • 1 Cup + 2 Tbsp Unsalted Butter (Very soft, but not melted)
  • 1 Cup Extra Fine Granulated Sugar (I always use Dixie Crystals)
  • 3 Large Eggs (room temperature)
  • 2/3 Cup Canned Pumpkin (I used Libby’s)
  • 1/3 Cup Orange Juice (I used “no pulp” kind)

Glaze:

  • 2/3 Cups Confectioner’s Sugar ((Powdered); plus more if you want a thicker consistency)
  • 2 Tbsp Orange Juice
  1. Set oven rack in the middle position; Preheat oven to 350 degrees.
  2. Butter and flour Bundt pan (you can also use a 9 x 5 – inch loaf pan); set aside.
  3. In a medium-sized bowl, whisk together the GF Flour, Xanthan Gum, Baking Soda & Powder and Spices; set aside.
  4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, beat the Butter until light & fluffy; add the Granulated Sugar and blend until thoroughly mixed and fluffy.
  5. Add the Eggs, one at a time, blending well after adding each Egg; scrape sides of bowl often; whip until the mixture is very light & fluffy.
  6. Next, add the Canned Pumpkin and mix until blended.
  7. Add the Dry Ingredient mixture and Orange Juice in 3-4 segments, mixing and scraping bowl and paddle well between each addition.

  8. Scrape the batter into the prepared Bundt Pan; place in the preheated oven on the middle rack and bake for 45 minutes (check the cake around the 30-35 minute mark to make sure it isn't browning too much – if it is, cover loosely with a piece of aluminum foil); test doneness after 45 minutes with a toothpick and pressing lightly on the top to see if it springs back; bake an additional 15-30 minutes, depending on your oven (my cake was ready after 45 minutes).

  9. Once cake is done, remove from oven and let cool in the pan for approximately 10-15 minutes before turning out onto a cooling rack.
  10. While the cake is cooling, thoroughly whisk the Powdered Sugar and Orange Juice together in a small bowl until desired consistency is reached; spoon the Glaze over slightly warm or completely cooled cake.
  11. Serve with or without Vanilla Ice Cream and Enjoy! 🙂

*Use the “Spoon & Sweep” method for measuring the GF Flour: use a spoon to fill the measuring cup with the desired amount of flour, then scrape across the top with the back side of a knife to level off.

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Gluten Free
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Gluten Free Lemon Bundt Cake

Gluten Free Lemon Bundt Cake

Fresh Lemon Zest and fresh Lemon Juice make this Gluten Free cake moist and delectable! My son requested this cake for his 21st Birthday and was shocked when I informed him that it was Gluten Free. I truly believe that sifting the flour is the key to making Gluten Free baked goods taste like baked goods that contain gluten. 🙂
Thank You to America’s Test Kitchen for sharing this wonderful recipe!!! #America’sTestKitchen

The Cake Release

  • 2 Tbsp Unsalted Butter, Melted
  • 1 Tbsp Gluten Free All-Purpose Flour (I use King Arthur brand)

The Cake

  • 2 3/4 Cup All-Purpose Gluten Free Flour, Sifted (King Arthur Brand)
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Xanthan Gum
  • 3/4 Cup Whole Milk
  • 3 Tbsp Lemon Zest (3 Lemons)
  • 1/3 Cup Fresh Lemon Juice
  • 2 tsp Vanilla Extract
  • 12 Tbsp Unsalted Butter, softened (1 1/2 Sticks)
  • 1 1/2 Cup Granulated Sugar
  • 4 Large Eggs

The Glaze

  • 1 Cup Powdered Sugar
  • 4-6 tsp Fresh Lemon Juice (approximately 2 Lemons)
  1. Gather the ingredients.
  2. Preheat Oven to 350 degrees.

Prepping the Bundt Pan

  1. Mix the 2 Tbsp melted Butter with 1 Tbsp GF Flour, making a smooth paste. Using a small pastry brush, spread the paste into the Bundt pan, covering the entire inside of pan. Set aside.

Making the Cake Batter

  1. In a medium-sized bowl, sift together the GF Flour, Salt, Baking Powder, Baking Soda and Xanthan Gum. Set aside.
  2. In a separate small bowl, whisk together the Milk, Lemon Zest, Lemon Juice and Vanilla Extract until well-blended. Set aside.
  3. Using a Stand Mixer, fitted with the paddle attachment, beat the softened Butter and Granulated Sugar on Medium-High until light and fluffy.
  4. Add the Eggs, one at a time, to the Butter mixture, blending until well-combined.
  5. Reduce the speed to Low and begin alternately adding the Flour Mixture and Milk Mixture to the Butter Mixture. Continue mixing until all ingredients are combined, scraping the sides as needed.
  6. Scrape the batter into the prepared Bundt pan and smooth the top.
  7. Bake in preheated oven for 40-50 minutes, turning the pan halfway through baking. Cake is ready when it is a light golden brown and wooden skewer comes out clean.
  8. Cool cake in pan for about 10-15 minutes before running a knife around the edges to loosen. Turn out onto a wire rack to completely cool before applying the glaze.

Making the Glaze

  1. Whisk the Powdered Sugar with 4 tsp Lemon Juice until smooth. Add the remaining 2 tsp Lemon Juice, one at a time, until glaze is pourable. Drizzle the glaze evenly over the top of the Bundt cake, letting the glaze drip down the sides.
  2. Slice and Enjoy!
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