Ingrédients pour 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
Cuisinez plus intelligemment avec Sous, votre compagnon de cuisine
Il vous manque un ingrédient pour cette recette de Gluten Free Pumpkin Applesauce Bundt Cake ? Besoin d'un accord mets-vins parfait ou d'une idée d'accompagnement sain ? Ne devinez plus, demandez à Sous ! Votre sous-chef alimenté par l'IA est prêt à vous aider à échanger des ingrédients, à ajuster les portions et à découvrir des astuces de saveur en quelques secondes.
Comment préparer 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).
Informations nutritionnelles (Approximatif par portion)
Sodium
16 g
Sucre
134g
Matières grasses
6g
Glucides
13g
