Gluten-Free Pumpkin-Applesauce Bundt Cake
Bundt cakes became popular in the 1950s and 1960s, thanks to the creation of the bundt pan by Nordic Ware.
This is vegetarian and gluten free recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Gluten-Free Pumpkin-Applesauce Bundt Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
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In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a large bowl, combine the pumpkin puree, applesauce, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Pour the batter into the prepared bundt cake pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
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Once the cake is cooled, dust with powdered sugar.
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Serve and enjoy!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 46g16%
- Sugars 29g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
