This grain-free, gluten-free Pumpkin Spice Bundt Cake is a crowd-pleaser for holiday gatherings and birthday celebrations!
Glass Bundt Pan
While this recipe adapts well to a rectangular or layer cake, it works perfectly with a bundt pan. I purchased this heat resistant Borosilicate glass bundt pan from MightyNest.
The Simax Sculptured Cake Form is a more natural alternative to conventional non-stick coated aluminum pans. Be sure to let it cool before washing.
(MightyNest offers a wide selection of natural products including mattresses, baby care, and personal care.)
While almond flour may be used exclusively, I love combining two parts almond flour with one part flax meal and one part tiger nut flour. (Learn more about tiger nut flour here.) This combination works well in the following recipes.
While canned pumpkin works fine, I substitute seasonal winter squash. The sweeter, the more flavorful. (See the previous post Winter Squash Comparison.)
The sweetener amount will vary depending on the type of flour and squash. I find the tiger nut flour adds flavor as well as butternut squash. I use a combination of 1/4 cup xylitol with pinches of Coco Monkey and stevia. (See 5 Alternative Sweeteners.)
White Icing Recipe
The cake is excellent on its own, but if white icing adds a sweet flavor and flare. I use a combination of coconut cream and palm shortening. Find the recipe here.