Zutaten für Gluten Free Pumpkin Applesauce Bundt Cake
- Sugar
- Pumpkin
- 1 cup unsweetened applesauce
- Canola Oil
- 2 large eggs
- Gluten Free Rice Flour Mix
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Cinnamon
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Zubereitung von Gluten Free Pumpkin Applesauce Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan (or use a gluten-free baking spray).
- In a large bowl, whisk together the gluten-free flour blend (see recipe #214986), baking soda, baking powder, and salt.
- In a separate bowl, cream together the pumpkin puree, applesauce, granulated sugar, brown sugar, and oil until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared bundt pan and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or your favorite glaze (optional).
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
16 g
Zucker
134g
Fett
6g
Kohlenhydrate
13g
