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…


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


1/2 cup packed confectioners’ sugar

1 tablespoon nonfat buttermilk

2 tablespoons mini chocolate chips, or toasted chopped nuts


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!



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.



Weekly Menu Plan – October 25, 2009

I think that we are back among the living this week.  The fevers are gone and the coughs are on the way out.  Good Lord.  That was rough!  My whole menu plan was scrapped last week as it was all I could to do function, let alone cook.  So, some of what was on last week’s plan is being moved to this week.  🙂

This week Heather, of Celiac Family, is hosting the gluten-free menu swap & she chose shrimp as the weekly ingredient.  I love shrimp!  Unfortunately it is not on our menu plan this week, but I wish it was.  Shrimp Scampi is one of my favorite dishes.  Thanks for hosting, Heather.

Sunday – Salmon, Coconut Baked Rice, steamed green beans & carrots & salad

Monday – Burgers, butternut squash fries, broccoli & salad

Tuesday- Spaghetti, roasted veggies & salad

Wednesday – Turkey Tacos/Lentil Tacos, refried beans, corn & salad

Thursday-Grilled BBQ Chicken Breast, baked potatoes, broccoli & salad

Friday-Homemade Pizza, veggies & salad


Baked Goods


Pumpkin Cookies



Make sure to check out my latest Examiner articles:  Recall on Breyer’s Ice Cream and Roasted Fall Vegetables.


Coming up this week:  A healthy & fun recipe for Chocolate-Pumpkin Bundt Cake.  🙂


The 2009 Candy List has been updated on my tab at the top.  Check it out for the latest.


Don’t forget to check out Orgjunkie for lots more menu planning ideas.