Paleo Pumpkin Bundt Cake with a Maple Glaze

3.0/5 rating (10 votes)
Paleo Pumpkin Bundt Cake with a Maple Glaze

Yes this bundt cake is delicious! Enjoy xo

 

Ingredients

  • 4 cups almond flour
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cardamon
  • 3 large eggs, room temperature
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut milk, full fat and unsweetened from the can
  • 1/2 cup maple syrup
  • 1/2 cup almond butter
  • 2 tablespoons coconut oil, melted to coat pan
  • ----For the glaze----
  • 1/4 cup pure maple syrup
  • 1/2 cup coconut cream concentrated, melted
  • 1 1/2 tablespoons coconut milk, full fat from the can

Directions

  1. Preheat oven to 350 degrees. 

  2. Brush bundt pan with coconut oil. 

  3. In a large mixing bowl combine almond flour then sift in salt, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and cardamom. Use a fork to mix ingredients together. 

  4. In a medium mixing bowl whisk eggs, pumpkin puree, vanilla, coconut milk, maple syrup, and almond butter together. 

  5. Pour the wet ingredients into the dry, combining well. 

  6. Add mixture to the pan and bake for 40-45 minutes or until a toothpick comes out clean. 

  7. Let cool on a wire rack then transfer to a cake stand or serving platter. 

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