All of your favorite fall flavors in one delicious bundt cake!! This Paleo and Gluten-Free Pumpkin Bundt Cake has the best moist texture and is topped with the most delicious maple pecan glaze. Sure to be a hit for any fall gathering!
With the weather finally cool, my immediate reaction was to seek the warmth of my oven and create the aroma of fall that I love: pumpkin spice, more pumpkin spice, and some pumpkin. Seriously, one of my favorite smells in life!! Oh, and also one of my favorite tastes.
So yes, I make sure that it becomes a regular part of my diet from the months of September – December. And then I shut it down, making that first bite the following September even more special. One recipe I realize was missing from my dessert section on Wholesomelicious, was pumpkin cake! Definitely needed an excuse for baking another pumpkin treat.
About Pumpkin Bundt Cake with Maple Pecan Glaze
So you might be thinking, why bundt cake in place of regular cake?
So here is the deal. With pumpkin as a main ingredient, I knew this cake was going to be super dense. If you’ve baked with pumpkin, you know that sometimes the middle of the recipe (say pumpkin bread), takes awhile to bake properly. Often times the middle is still raw, but the the outside is really toasty.
The beauty of a Bundt pan, is that it allows a cake to cook so much more evenly!! This is why donuts work so well, and also when roasting veggies it’s best to place them along the outside of a baking sheet. So now we have a perfectly baked Pumpkin Cake.
As you can probably imagine, the maple pecan glaze on the top is surely the star of the show, and “icing on the cake!” It’s a simple glaze made with raw cashews, maple syrup coconut milk, and a pinch of salt.
Start by soaking the raw cashews in boiling water for at least 30 minutes. Using a high powered blender, you’ll blend with the syrup and coconut milk until completely smooth.
Drizzle on top of the cake, and then add crushed pecans.
You guys are certainly going to love this one! Perfect for any fall gathering, and even a great addition to your Thanksgiving table.
Pumpkin Bundt Cake with Maple Pecan Glaze
For the Cake:
- 4 cups blanched almond flour
- 1/2 cup arrowroot starch*
- 3 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 5 large eggs whisked
- 1 14 oz can of pumpkin puree
- 3/4 cup coconut sugar
- 1/2 cup coconut oil melted
- 1 tsp vanilla extract
For the Maple Pecan Glaze:
- 1/2 cup raw cashews soaked in boiling water for at least 20 minutes
- 1/4 cup full fat coconut milk
- 3 tbsp real maple syrup
- pinch sea salt
- 1/3 cup diced pecans
Preheat the oven to 350 degrees and arrange the oven rack in the center position. Spray the inside of a 9 or 10 inch bundt pan with non-stick spray (I use coconut oil or avocado oil spray). Set aside.
In a large bowl, stir together the dry ingredients: almond flour, arrowroot starch, pumpkin pie spice, cinnamon, baking soda, and salt.
In another large bowl, beat together the wet ingredients: eggs, pumpkin, coconut sugar, oil, and vanilla extract.
Combine the dry ingredients with the wet and use an electric mixer to completely combine. Once mixture is well combined, pour inside the prepared bundt pan. Transfer to the oven and bake for 40-45 minutes. This will depend on the size of the pan and oven. Be sure to check right at the 40 minute mark. Mine took 45 minutes in a 9 inch pan, a 10 inch will most likely be ready at 40 minutes.
Remove from the oven and let cool for 30 minutes. Gently flip over the pan and bring it to a wire rack.
To make the glaze, drain the water from the cashews. Place the cashews, coconut milk, syrup, and a pinch of salt into a high powered blender (or food processor). Blend until completely smooth, this could take several minutes. You may have to stop the motor a few times and use a rubber spatula to scrape down the sides.
Place parchment paper under the wired rack, and spoon the glaze over the cake. Top with pecans.
*You can also use tapioca starch or flour in place of arrowroot