Pumpkin Bundt Cake - Gluten Free
Ingredients
- 3 c
- gluten free flour mix, your choice don't forget the x-gum if your mix don't have it in, 1 tsp.
- 2 tsp
- baking soda
- 2 tsp
- baking powder
- 3 tsp
- cinnamon
- 1/2 tsp
- allspice, ground
- 4
- eggs, beaten
- 3/4 c
- grapeseed oil
- 2 c
- pumpkin, cooked and mashed, can use can pumpkin
- 1 c
- sugar /stevia or sugar/ splenda
- 1/2 c
- brown sugar
- 1/2 c
- butterscotch chips
- 1/2 c
- almonds, chopped
How to Make Pumpkin Bundt Cake - Gluten Free
- 1Sift flour, baking soda, baking powder,spices X-gum,dry ingredients together twice.
- 2Beat eggs and sugar together; add oil and pumpkin, then blend in flour mixture.
- 3Fold in almonds and butterscotch chips.
Now if batter is too thick,add warm water or almond milk by the Tbs till pours easy into bunt pan."not too thin now" DO NOT OVER BEAT. - 4Bake in greased and floured bundt pan at 350 for 60 minutes; let cool in pan for 10 minutes, then turn out onto cooling rack.
About Pumpkin Bundt Cake - Gluten Free
Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tags: Quick & Easy, Heirloom
