Gluten-Free Pumpkin Bundt Cake With Pistachios

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Pumpkin, a versatile fall ingredient, adds warmth and flavor to various recipes. It’s a great option for gluten-free baking, offering moisture and leavening. Combined with spices like cinnamon, cloves, and nutmeg, pumpkin creates a cozy and delicious Gluten-Free Pumpkin Bundt cake dessert.

Ingredients:

• Butter or baking spray, to grease the bundt cake pan
• 2 cups granulated sugar
• 1 and 3/4 cups rice flour, sifted
• 1/4 cup tapioca flour
• 1 tablespoon whole psyllium husk
• 1 teaspoon xanthan gum
• 2 teaspoons baking powder (gluten-free brand)
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup olive oil
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups (15-ounce can) pumpkin puree
• 4 large eggs, at room temperature
• Optional: 1 cup of coarsely chopped pistachio pieces
• Plus more for topping

Frosting:

• 2 1/2 cups powdered sugar, sifted
• 1 teaspoon ground cinnamon
• 6 tablespoons of heavy cream

Tools:

• Bundt cake pan
• Mixing bowls
• Mixing spoon or spatula
• Measuring cups
• Measuring spoons
• Sifter

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C).
2. Prepare pan: Grease the bundt cake pan with butter or baking spray.
3. Combine dry ingredients: In a large bowl, whisk together the granulated sugar, rice flour, tapioca flour, psyllium husk, xanthan gum, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
4. Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, vanilla extract, pumpkin puree, and eggs.
5. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
6. Add pistachios (optional): If using, gently fold in the coarsely chopped pistachio pieces.
7. Pour into pan: Pour the batter into the prepared bundt cake pan.
8. Bake: Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the cake cool completely in the pan before inverting onto a serving plate.
10. Make frosting: In a small bowl, whisk together the powdered sugar, cinnamon, and heavy cream until smooth and creamy.
11. Frost cake: Once the cake is completely cool, frost the top with the cinnamon-flavored frosting.
12. Decorate: Sprinkle the top of the frosted cake with additional chopped pistachios.
13. Serve: Enjoy your delicious gluten-free pumpkin bundt cake!

Variations for the Gluten-Free Pumpkin Bundt Cake

Are you looking to add a unique twist to your gluten-free pumpkin bundt cake? Consider these delicious variations and substitutions to create a one-of-a-kind dessert.

• Nut Substitution: Instead of including pistachios, substitute walnuts, hazelnuts, or pecans. Or go nut-free.
• Oils: This recipe uses olive oil; however, for a lighter flavor, consider using vegetable or sunflower oil instead.
• Spices: Experiment with different combinations of warming spices, such as cardamom, ginger, or allspice.
• Sweeteners: Try using honey or maple syrup instead of granulated sugar for a natural sweetness. This recipe was not tested using alternative sweeteners, so your results may differ from what is expected. Honey and maple syrup often result in denser gluten-free baked goods. Another alternative sweetener to consider is coconut sugar, which is lighter in flavor and texture.
• Flours: You may use a pre-made gluten-free flour. Flours like oat and almond flour can be used in place of the psyllium husk, however, they are heavier flours and can cause your cake to not rise as fully.
• Zest: Add the zest of orange or lemon to your batter for an extra zing in flavor.
• Make this recipe Daisy Free: Substitute almond or oat milk in place of dairy milk and use non-dairy butter for coating the bundt pan.

Tips and Tricks for Your Gluten-Free Pumpkin Bundt Cake

Here are a few tips to help you create a perfect gluten-free pumpkin bundt cake:

1. Measure accurately: Ensuring accurate measurements, especially for the dry ingredients, is crucial for a successful gluten-free cake. Use a kitchen scale if possible for the best results.
2. Don’t overmix: Overmixing can lead to a tough cake. Mix the batter just until the dry ingredients are moistened.
3. Use room temperature ingredients: Using room temperature eggs and buttermilk will help the ingredients incorporate more evenly.
4. Cool completely: Allow the cake to cool completely in the pan before inverting to prevent crumbling.
5. Store properly: Store the cake in an airtight container at room temperature for up to 3 days.
6. Experiment with spices: Feel free to adjust the spices to your preference. For a warmer flavor, add more cinnamon and cloves. For a more citrusy taste, try adding a pinch of cardamom or ginger.
7. Add a touch of sweetness: If you find the cake a bit too tart, consider adding a tablespoon or two of maple syrup to the batter.
8. Customize the frosting: For a richer frosting, use cream cheese instead of heavy cream. To add a touch of color, mix a few drops of food coloring into the frosting.

How to Store the Gluten-Free Pumpkin Bundt Cake

Store the gluten-free pumpkin bundt cake in an airtight container for 3-5 days. The cake can be made up to 3 days ahead of time. Once cooled, wrap the cake in plastic wrap and store in the refrigerator. On the day you plan to serve it, allow the cake to come to room temperature for 30 minutes before frosting. This will help ensure that the frosting spreads evenly and doesn’t melt too quickly.