Fructose Free Halloween 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! 🙂
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Serves: 20
Course: Dessert, Treat
Dietary Requirements: Fructose-Free, Gluten Free

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 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!
Nutrition Facts
Gluten-Free Bundt Cake
Amount Per Serving
Calories 338.77 Calories from Fat 251
% Daily Value*
Fat 27.9g43%
Saturated Fat 15.26g95%
Cholesterol 111.92mg37%
Sodium 226.69mg10%
Potassium 100.66mg3%
Carbohydrates 18.44g6%
Fiber 1.24g5%
Sugar 7.71g9%
Protein 5.82g12%
Vitamin A 1057.27IU21%
Vitamin B3 0.19mg1%
Vitamin C 0.26mg0%
Vitamin K 2.2µg2%
Calcium 54.05mg5%
Iron 1.12mg6%
* Percent Daily Values are based on a 2000 calorie diet.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?

Tried this recipe?Don’t forget to share and tag your creations @28bysamwood or tag #28bysamwood

Posted by I Quit Sugar

In May 2018 Sarah Wilson closed her website for I Quit Sugar, and appointed Sam Wood as the sole custodian of all the recipes that were freely available on the IQS blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at https://recipes.28bysamwood.com