Glazed Chocolate Pumpkin Bundt Cake – Gluten-Free

A friend tweeted me last week about a recipe for Glazed Chocolate Bundt Cake and said she thought of me when she saw it.  I knew it was something I had to make once I read it.  Right up my alley!  Thanks for thinking of me, Erin!  The original recipe comes from Eating Well, but I modified it to be gluten-free.  Look at this yummy goodness…

005

Glazed Chocolate Pumpkin Bundt Cake

Makes 16 servings

1 3/4 cup gluten-free flour mix*

1 3/4 tsp. xanthan gum

1 cup granulated sugar

3/4 cup unsweetened cocoa powder, (not Dutch-process) *I used Hershey’s Special Dark

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon pumpkin pie spice (I used 1 1/2 tsp cinnamon, 1/2 tsp ginger, 3/8 tsp nutmeg & 3/8 tsp of all spice)

1/4 teaspoon salt

1 cup nonfat buttermilk

1 15-ounce can unsweetened pumpkin puree

3/4 cup dark brown sugar, packed

1 large egg, at room temperature

1 large egg white, at room temperature

1/4 cup canola oil

1/4 cup light corn syrup (I used Agave Nectar)

1 tablespoon vanilla extract

GLAZE & GARNISH

1/2 cup packed confectioners’ sugar

1 tablespoon nonfat buttermilk

2 tablespoons mini chocolate chips, or toasted chopped nuts

Prep:

1.  Preheat oven to 350.  Spray your bundt pan with Pam or other cooking spray.

2.  Whisk together all the dry ingredients, except the brown sugar; set aside.

3.  Mix 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an mixer on low speed.  Beat in egg and egg white.  Stir in oil and agave nectar.  Gradually add the dry ingredients and mixing just until combined.  Pour into the bundt pan.

4.  Bake in the oven for 1 to 1 1/4 hours or until toothpick inserted in the middle comes out with just a few moist crumbs.

5.  Let cool on wire rack for about 15 minutes and then remove from the pan and let cool for another 1 -2 hours.  I put the plate that I wanted the cake on upside down over the pan and then turned upside down to limit the chance of any breakage.

6.  Stir together the ingredients for the glaze & drizzle over the cake.  Add the chocolate chips and/or nuts before the glaze hardens.

7.  Enjoy!

003

008

Hannah wanted to help me out with the glaze.  We thought the end product looked perfect for Halloween.  Kind of like a spider web!  :)  She is a great helper!

*Flour MixFrom Carol Fenster’s 1,000 Gluten-free Recipes

1 1/2 cups sorghum flour

1 1/2 cups potato starch

1 cup of tapioca flour

This makes 4 cups.  I store in a tightly sealed Tupperware container in my pantry.

 

Make sure to head over to check out Amy’s BlogSimply Sugar & Gluten-free for Slightly Indulgent Monday.

 

 

About these ads

25 Responses

  1. Oh, so pretty and yummy looking!

  2. Wow. I need to get some of that ASAP =D.

  3. i’m completely down with the spider web theme. :)
    it looks so fudgy. yum.

  4. That picture is absolutely stunningly gorgeous!!

  5. Wow Kim, that turned out awesome looking! I hope it tasted as good as it looks-I’m ready to jump into the computer and try it!

  6. That looks yummy and beautiful, I’ll be right over! :-)

  7. That’s such a beautiful cake!

  8. Oh, Yum! That looks fabulous. Was it really as moist and yummy as it looks?

  9. This looks so good, Kim – just like a bakery cake. It’s taken me all week to get here but it was worth the wait. I love pumpkin and chocolate. A great combo!!

    Why did you say not to use dutch-processed cocoa in this recipe? Hershey’s Special Dark is a blend or regular and dutch processed – I ususally like the flavor of dutch processed better in my baking. It depends, though, on what I’m making.

    Thanks so much for sharing this at Slightly Indulgent Mondays!

  10. [...] at keeping me busy with new pumpkin recipes.  Erin is the one who found the recipe for the Glazed Chocolate Pumpkin Bundt Cake.  Now, it is Pumpkin [...]

  11. [...] Kim – Gluten-free is Life (chocolate glazed pumpkin bundt cake) 18. Kate @ Stolen Moments (homemade cheese crackers)19. Shirley at gfe–gluten free easily [...]

  12. Fabulous cake, perfect for Christmas so thank you for sharing it with me! From the side it must look like a volcano erupting delicious cream and chocolate bits as opposed to hot, pain and death causing lava, yay!

  13. Chocolate on chocolate. Brilliant! Thank you for sharing this on Friday Foodie Fix.

  14. Your cake looks amazing! I am a huge fan of chocolate & pumpkin together!

  15. […] the season for pumpkin, right?  This Glazed Chocolate Pumpkin Bundt Cake is heaven on a […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 54 other followers

%d bloggers like this: