Pumpkin Bundt Cake with Maple Pecan Glaze
Equipment
- Bundt Cake Pan
Ingredients
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
Instructions
- 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.
Notes
*You can also use tapioca starch or flour in place of arrowroot