Score: 1
Chocolate Pumpkin Bundt Cake
SO moist and rich!
By valeriefender
2009-11-18 16:27:10
This cake is so good. I tweaked a recipe that I had come across on line to suite our tastes. It came out beautifully! You don't really get a "pumpkin" flavor with this cake, but the pumpkin adds a wonderful texture and moistness to this cake. Perfect dessert for any holiday dinner!
| Prep time | |
| Cooking time | 75 minutes |
| Servings |
Ingredients
1 3/4 cup gluten free flour mix (I used TanyaG’s flour mixture)
1 3/4 teaspoons xanthan gum
1 cup granulated sugar
3/4 cup unsweetened baking cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1 15 ounce can unsweetened pumpkin puree
3/4 cup brown sugar, packed
1 large egg
1 large egg white
1/4 cup oil
1/4 cup light corn syrup or Agave Nectar
1 tablespoon vanilla extract
Instructions
Preheat oven to 350 degrees. Spray your bundt pan with cooking spray. Whisk togehter all the dry ingredients, except the brown sugar; set aside. mix 1 cup buttermilk, pumpkin and brown sugar in a large bowl with a mixer on low speed. Bean in egg and egg white. Stir in oil and agave nectar. Gradually add the dry ingredients and mix just until combined. Pour into the bundt pan. Bake for 75 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs. Let cool on wire rack for about 15 minutes adn then remove from the pan and let cool completely. Glaze as desired, or just dust with a bit of powdered sugar.
| Category | Dessert |
| Cuisine | North American |
| Diet Choices | gluten-free |
| Tags | cake chocolate dessert family gathering gift giving holidays party Pumpkin |
-
Nov. 19, 2009
Reply to This PostUmmmm wow I want some of this. lol
-
Nov. 19, 2009
Reply to This PostThis was so good! So moist!!! YUMMY!
