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Pumpkin Bundt Cake with Coconut Oil ( gluten free, dairy free, sugar free )

Some people still think gluten free baking is complicated. Not true.

Gluten free healthy vegan baking without sugars and margarine is complicated.

This time I wanted to make it a bit easier so I used organic eggs to get the right texture to my bundt cake.

It’s time to get rid of the leftover pumpkin puree lying in your fridge so…

Are you ready for a ridiculously quick and easy pumpkin bundt cake recipe that happens to be healthy too?

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I wanted to use coconut oil in this recipe to make the cake  a bit healthier.

As you see in the pictures the bundt cake looks exactly how  it is supposed  to look. No butter needed.

Pumpkin puree and cinnamon give so much rich flavor to this seasonal treat you don’t even notice the absence of butter.

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Ingredients

 

  • 4 organic eggs ( mine were really tiny )
  • 1 dl erythritol or coconut sugar
  • 1 dl almond flour
  • 1 dl white gluten free all purpose flour
  • 1/2 dl tapioca starch
  • 1 1/2 tbsp psyllium husk
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp vanilla bean powder
  • 1 tsp cinnamon powder
  • 1 tbsp medjool paste
  • 3 tbsp coconut oil ( firm )
  • 3 tbsp thick firm coconut cream
  • 1 dl pumpkin puree

 

Instuctions

 

  1. whisk the erythritol ( sugar ) and eggs until fluffy
  2. mix the flours with baking powder and soda
  3. add  the flours to beated eggs and sugar,  small amount at a time
  4. for last add in the puree, oil and date paste
  5. mix thoroughly but gently
  6. pour the batter into greased ( and floured if needed ) cake ring
  7. bake at 180 C for 25 min or more depending on the form of your mould and oven

 

This recipe is for quite small cake. I suggest you to multiple the recipe for your needs. My 4 tiny eggs equal to 2 regular size eggs.

 

You probably noticed that I used deciliters in my recipe the first time.

What do you think, is it more convenient for you or would you prefer me using cups like I usually do? It’s important to me that my recipes are practical for you.

Please leave comments about the measurements! I love sharing recipes with  you so I value your opinions very much!

 

AINESOSAT KURPITSAKAKKUUN

  • 4 pientä luomumunaa
  • 1 dl erythritolia tai kookossokeria
  • 1 dl mantelijauhoa
  • 1 dl vaaleaa gluteenitonta jauhoseosta
  • 1/2 dl tapioca- tärkkelystä
  • 1 1/2 rkl psyllium
  • 1 tl leivinjauhe
  • 1 tl ruokasooda
  • 1/4 tl aitovaniljajauhe
  • 1 tl kanelia
  • 1 rkl taatelitahnaa
  • 3 rkl kookosöljyä ( kiinteä )
  • 3 rkl paksua kookoskermaa
  • 1 dl kurpitsasosetta

 

OHJE

 

  1. vaahdota munat ja sokeri
  2. yhditä jauhot, leivinjauhe ja sooda
  3. lisää jauhoseos pienissä erissä muna-sokerivaahtoon
  4. lopuksi lisää kurpitsasose, öljy ja taatelitahna
  5. sekoita varovasti kaikki yhteen
  6. kaada taikina voideltuun ja tarvittaessa jauhotettuun kuivakakkuvuokaan
  7. paista 180 asteessa 25 min tai enemmän riippuen uunistasi ja vuoan muodosta

 

Huomiothan että käyttämäni luomumunat olivat todella pienikokoisia!

4 munaa vastaa 2 keskikokoista normimunaa.

Suosittelen reseptin ( puoli ) tuplaamista sillä käyttämäni vuoka on todella pieni.

Muistathan lisätä paistoaikaa suurentaessasi reseptiä!

4 Comments
  • ika

    2016-11-18 at 15:38 Reply

    1 dl = ? gr

    • Sirke Reivo

      2016-11-18 at 16:47 Reply

      You probably know that your question is vague. 1 dl almond flour weighs different than potato flour…

  • Mira

    2017-01-24 at 17:42 Reply

    Leivontabuumi menossa 😉 voiko tapiokan korvata perunajauhoilla? Kiitos ihanasta blogista ♡

    • Sirke Reivo

      2017-01-24 at 18:46 Reply

      Leivontabuumit on ihania! Kyllä voi korvata! Mulla vaan on tapana sekoitella mahdollisimman monia jauhoja niin lopputulos aina paranee. Huomasithan että resepti on tosi pienelle kakulle ( lukee ainakin eng. kiel. versiossa ) joten tuplaa määrät jos haluat normikokoisen! Ja surkiitos kun seuraat blogiani ja käytät reseptejäni!

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