{"id":1829,"date":"2009-10-26T10:05:28","date_gmt":"2009-10-26T14:05:28","guid":{"rendered":"http:\/\/glutenfreeislife.wordpress.com\/2009\/10\/26\/glazed-chocolate-pumpkin-bundt-cake-gluten-free\/"},"modified":"2009-10-26T10:05:28","modified_gmt":"2009-10-26T14:05:28","slug":"glazed-chocolate-pumpkin-bundt-cake-gluten-free","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=1829","title":{"rendered":"Glazed Chocolate Pumpkin Bundt Cake – Gluten-Free"},"content":{"rendered":"

A friend tweeted me last week about a recipe for Glazed Chocolate Bundt Cake<\/a> and said she thought of me when she saw it.\u00a0 I knew it was something I had to make once I read it.\u00a0 Right up my alley!\u00a0 Thanks for thinking of me, Erin<\/a>!\u00a0 The original recipe comes from Eating Well<\/a>, but I modified it to be gluten-free.\u00a0 Look at this yummy goodness…<\/p>\n

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Glazed Chocolate Pumpkin Bundt Cake<\/span><\/strong><\/p>\n

Makes 16 servings<\/em><\/p>\n

1 3\/4 cup gluten-free flour mix*<\/p>\n

1 3\/4 tsp. xanthan gum<\/p>\n

1 cup granulated sugar<\/p>\n

3\/4 cup unsweetened cocoa powder, (not Dutch-process) *I used Hershey’s Special Dark<\/p>\n

1 1\/2 teaspoons baking powder<\/p>\n

1 1\/2 teaspoons baking soda<\/p>\n

1 teaspoon pumpkin pie spice (I used 1 1\/2 tsp cinnamon, 1\/2 tsp ginger, 3\/8 tsp nutmeg & 3\/8 tsp of all spice)<\/p>\n

1\/4 teaspoon salt<\/p>\n

1 cup nonfat buttermilk<\/p>\n

1 15-ounce can unsweetened pumpkin puree<\/p>\n

3\/4 cup dark brown sugar, packed<\/p>\n

1 large egg, at room temperature<\/p>\n

1 large egg white, at room temperature<\/p>\n

1\/4 cup canola oil<\/p>\n

1\/4 cup light corn syrup (I used Agave Nectar)<\/p>\n

1 tablespoon vanilla extract<\/p>\n

GLAZE & GARNISH<\/span><\/h6>\n

1\/2 cup packed confectioners’ sugar<\/p>\n

1 tablespoon nonfat buttermilk<\/p>\n

2 tablespoons mini chocolate chips, or toasted chopped nuts<\/p>\n

Prep:<\/span><\/strong><\/p>\n

1.\u00a0 Preheat oven to 350.\u00a0 Spray your bundt pan with Pam or other cooking spray.<\/p>\n

2.\u00a0 Whisk together all the dry ingredients, except the brown sugar; set aside.<\/p>\n

3.\u00a0 Mix 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an mixer on low speed.\u00a0 Beat in egg and egg white.\u00a0 Stir in oil and agave nectar.\u00a0 Gradually add the dry ingredients and mixing just until combined.\u00a0 Pour into the bundt pan.<\/p>\n

4.\u00a0 Bake in the oven for 1 to 1 1\/4 hours or until toothpick inserted in the middle comes out with just a few moist crumbs.<\/p>\n

5.\u00a0 Let cool on wire rack for about 15 minutes and then remove from the pan and let cool for another 1 -2 hours.\u00a0 I put the plate that I wanted the cake on upside down over the pan and then turned upside down to limit the chance of any breakage.<\/p>\n

6.\u00a0 Stir together the ingredients for the glaze & drizzle over the cake.\u00a0 Add the chocolate chips and\/or nuts before the glaze hardens.<\/p>\n

7.\u00a0 Enjoy!<\/p>\n

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Hannah wanted to help me out with the glaze.\u00a0 We thought the end product looked perfect for Halloween.\u00a0 Kind of like a spider web!\u00a0 \ud83d\ude42\u00a0 She is a great helper!<\/p>\n

*Flour Mix<\/strong> – From Carol Fenster’s 1,000 Gluten-free Recipes<\/a><\/em><\/p>\n

1 1\/2 cups sorghum flour<\/p>\n

1 1\/2 cups potato starch<\/p>\n

1 cup of tapioca flour<\/p>\n

This makes 4 cups.\u00a0 I store in a tightly sealed Tupperware container in my pantry.<\/p>\n

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Make sure to head over to check out Amy’s Blog<\/strong> – Simply Sugar & Gluten-free<\/em> for Slightly Indulgent Monday<\/a>.<\/p>\n

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LiveJournal Tags: glazed chocolate pumpkin bundt cake<\/a>,cake<\/a>,desserts<\/a>,gluten-free<\/a><\/div>\n
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