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Nutrition Facts
Serving Size 1 (101g) Recipe makes 12 servings The following items or measurements are not included below: gluten-free rice flour mix
Calories 256
Calories from Fat 97		(37%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 388mg		16%
Potassium 103mg		2%
Total Carbohydrate 39.4g		13%
	Dietary Fiber 0.6g	2%
	Sugars 33.7g
Protein 2.3g		4%
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Gluten-Free Pumpkin-Applesauce Bundt Cake

Recipe #311455 | 1¼ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: allergygrl
Jul 2, 2008

On my hunt to make a lower-fat moist gluten-free cake that cooked all the way through, I experimented with the base recipe for this "Pumpkin Cake" and converted it to my tastes. It was so moist and tasty that I had to post it! You can probably half it to make muffins, but I haven't officially tried that yet. You can add ginger and allspice to make it a spice cake too. Definitely serve to gluten-eaters guilt free; it's delicious! PS. for my rice flour mix I use "All Purpose Gluten Free Flour Mix"

SERVES 12 -16 , 14 slices (change servings and units)

Ingredients

2 cups sugar
2 cups pumpkin
1 cup applesauce
1/2 cup canola oil
4 eggs
2 cups gluten-free rice flour mix
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon

Directions

1
Preheat oven to 350°F
2
Beat eggs till fluffy in a large bowl.
3
Blend in sugar, pumpkin, applesauce and oil by hand or with a mixer on low just until combined. Do not overmix!
4
Add all dry ingredients, one at a time, blending together.
5
Pour batter into a greased, large bundt pan and bake for 1 hour.
6
Check with a toothpick/fork to make sure it's done and enjoy!

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Featured Reviews for This Recipe

From: celiac girl

On Dec 22, 2008

I just made this, very easy and very good. I cant wait for my gluten free sisters to try this! The only thing I did different is made a cream cheese frosting for it. Yummy

0 people found this review helpful

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From: Glutenfreecook

On Oct 13, 2008

If I could give you ten stars I would! This cake was amazing. I love bundt cakes and this is probably one of the best I've ever had! My husband calls it the $40 cake. Not because it costs that much to make, but because you could easily sell it for that much!

1 person found this review helpful

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From: Crisci

On Oct 11, 2008

This was delicious! I made it for a get-together where the hostess cannot have wheat/gluten. She loved it and so did all the other guests... and they never knew the difference. I made this according to your recipe, except for one difference. I only had one cup of rice flour so I added 1/2 c of cornstarch and 1/2 c of wheat-free baking mix (mostly bean flours). It turned out beautifully. Thanks for sharing this recipe.

1 person found this review helpful

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