The pumpkin bundt cake with rice flour is naturally gluten-free and lactose-free. Perfect for breakfast or a snack, it has a soft and moist texture. It can be enriched with chocolate chips for those with a sweet tooth but also with raisins or candied fruit. This cake is easy to make and very flavorful as I added almond flour to the batter. If you like these kinds of cakes, don’t miss the carrot cake!!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 4 eggs
- 300 g pumpkin (already cooked)
- 300 g gluten-free rice flour
- 60 g gluten-free potato starch
- 40 g almond flour (gluten-free)
- 200 g sugar
- 170 ml sunflower seed oil (or other vegetable oil)
- 16 g gluten-free baking powder
- 1/2 teaspoon cinnamon powder (gluten-free)
Tools
- 1 Bowl
- 1 Hand Mixer
- 1 Cake Pan
- 1 Spatula
- 1 Sieve
- 1 Scale
Steps
Sift the flour with the potato starch and baking powder.
Crack the eggs into a bowl, add the cinnamon and sugar. Whip with the electric mixer on high speed until you get a fluffy and airy mixture.
Lower the speed and add the pumpkin, mix and add the oil. Combine the dry ingredients and mix again.
Pour into the greased and floured pan (9 inches). Bake in a preheated static oven at 350°F for 45 minutes.
Remove from the oven and let cool. Unmold and transfer to a serving plate, sprinkle with powdered sugar.
Tips
The pumpkin bundt cake with rice flour keeps in a cake container for 4-5 days.
The pumpkin bundt cake with rice flour keeps in a cake container for 4-5 days.
The pumpkin bundt cake with rice flour keeps in a cake container for 4-5 days.
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