Gluten-Free Bundt Cake
If you're looking for a gluten-free and refined sugar-free cake recipe then look no further! This delicious pumpkin cream cheese icing and moist vanilla sponge will delight your tastebuds. Note: although this cake recipe has no fructose or refined sugar, each slice still contains just over 1 teaspoon of natural sweetener per serve… so no going back for seconds! 🙂
Ingredients
Bundt Cake
- 200 g self-raising flour
- 100 g almond meal
- 300 g butter melted, plus extra for greasing.
- 1/2 cup rice malt syrup
- 1/2 teaspoon vanilla extract
- 6 eggs
Pumpkin Cream Cheese Icing
- 375 g cream cheese softened to room temperature.
- 90 g butter softened to room temperature.
- 1/2 cup pumpkin cooked and puréed
- 2 tablespoons full-fat milk
- 1 tablespoon rice malt syrup
- 1 teaspoon turmeric
- 1/2 teaspoon vanilla extract
Spooky Chocolate Drip
- 80 g 85% dark chocolate Use 85–90%, melted
Instructions
- Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a bundt tin with butter or coconut oil.
- Sift flour and almond meal together into a large bowl. In a smaller bowl combine melted butter, rice malt syrup and vanilla and set aside.
- Beat eggs in an electric mixer, or with electric beaters until light and fluffy and doubled in size.
- Pour the butter mixture into the flour mixture and mix well. Gently fold in the eggs with a large spoon or spatula, being careful not to overmix. Take your time here and be gentle. At first it may seem like it’s not coming together, but it will slowly develop into a cake batter. Pour into the greased bundt tin and place in the oven for 35 minutes, or until a skewer inserted comes out clean. Remove from the oven and cool in the tin for ten minutes before carefully turning out onto a wire rack to cool.
- To make the Icing, cream all ingredients using an electric mixer or electric beaters, until light and fluffy. Spread over cooled cake. Place in the fridge to cool slightly while you melt the chocolate. One chocolate is melted, drizzle over the cake and place back in the fridge to let the chocolate harden. Once chocolate has set, remove from the fridge and serve.
Notes
Please note this is a ‘special occasion’ recipe. This recipe contains more rice malt syrup than we would usually allow on our 28 program. Although this cake might be low-fructose, there is still roughly 1 teaspoon of added sweetener per serve!