Yummy Pumpkin Bundt Cake

Get ready to impress your guests or host with this delicious Gluten Free Pumpkin Bundt Cake with Maple Pecan Glaze!

If you have a bundt cake pan, this is easy to put together and enjoy with family and friends! Below is the recipe from Wholesomelicious. Enjoy!

Ingredients For the Cake:

4 Cups Almond Flour

1/2 Cup Arrowroot Starch

3 tsp. Pumkin Pie Spice

2 tsp. Cinnamon

1 tsp. Baking Soda

1/2 tsp. Sea Salt

5 Lg. Eggs

1 14oz. Can Pumpkin Puree

3/4 Cup Coconut Sugar

1/2 Cup Coconut Oil, melted

1 tsp. Vanilla Extract

Preheat oven to 350

Spray the inside of 9-10 inch bundt cake pan (coconut or avocado oil)

In a large bowl, stir together the dry ingredients: Almond Flour, Arrowroot Starch, Pumpkin Pie Spice, Cinnamon, Baking Soda & Salt

In a separate bowl, beat together the wet ingredients: Eggs, Pumpkin, Coconut Sugar, Oil, Vanilla

Combine wet with dry, mixing to completely combine. Once mixture is combined, pour inside prepared pan.

Bake for 40-45 minutes. Check at 40 minutes, and bake longer if needed.

Ingredients for Pecan Glaze:

1/2 Cup Raw Cashews (soaked & drained)

1/4 Cup Full Fat Coconut Milk

3 TB Maple Syrup

Pinch of salt

1/3 Cup Chopped Pecans

Place Cashews, Coconut Milk, Syrup and a pinch of salt into a high powered blender or food processor. Blend until completely smooth, scraping down sides as needed.

Spoon glaze over the cooled cake, and top with pecans.

Enjoy and be Thankful! 💛