The pumpkin bundt cake with rice flour is a naturally gluten-free and lactose-free dessert. Perfect for breakfast or 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 dough. If you like this kind of cake, 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: Autumn, 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
- 6/7 oz sunflower oil (or other vegetable oil)
- 16 g gluten-free baking powder
- 1/2 tsp ground cinnamon (gluten-free)
Tools
- 1 Bowl
- 1 Mixer
- 1 Cake Pan
- 1 Spatula
- 1 Sieve
- 1 Scale
Steps
Sift the flour with the potato starch and the baking powder.
Crack the eggs into a bowl, add the cinnamon and sugar. Beat with the electric mixer on high speed until the mixture is fluffy and frothy.
Reduce the speed and add the pumpkin, mix and then add the oil. Combine the dry ingredients and mix again.
Pour into the oiled and floured pan (8.7 inches). Bake in a preheated static oven at 356°F (180°C) for 45 minutes.
Remove from the oven and let it cool. Unmold and transfer onto a serving plate, dust with powdered sugar.
Tips
The pumpkin bundt cake with rice flour can be stored in a cake container for 4-5 days.
It can be enriched with dark chocolate chips or candied fruit.
Replace cinnamon with citrus zest like lemon and orange.
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