If you’re looking for something lighter, but still decadent tasting, this is your cake. It is lightened up with the use of banana and Greek yogurt instead of butter or oil. Honestly, no one would know. The texture of this cake is rich, spongy and chewy all at the same time. The flavors are warming with the pumpkin spice and cinnamon, and the yogurt brings out a buttermilk note.

I have always loved bundt cakes. They have such an elegance about them, you know just that beautiful shape and typically served with that white sugar glaze. I never had a bundt pan, until recently my boyfriend stopped in a thrift store and I grabbed one for $2.99. It was in perfect condition! This was the first bundt cake I ever made, and in my opinion it was also one of the tastiest cakes I’ve ever made.

For this recipe I used King Arthur gluten-free all purpose flour. You can substitute with another all purpose flour, but make sure it has xantham gum in it, otherwise slightly increase the amount used in the recipe. I used raw cane sugar in this recipe, however I have made it with coconut sugar. Coconut sugar does work, but it is a bit less sweet. I loved both versions, but the one with the can sugar definitely tastes more like a dessert. With the maple vanilla glaze over the top, just perfect with a cup of tea or hot cocoa. We even made French toast out of it one morning!

One thing I want to note is this recipe does stay very moist, so I would be suggest storing it in the fridge to keep longer. It also freezes well, just wrap it tightly. I made a couple of them last time I made it and sliced it up to freeze into individual pieces. Now, i can just hear a slice up in the air fryer or microwave whenever I want some! Perfect for a snack, breakfast or dessert. I like adding a bit of almond butter, sometimes a scoop of ice cream or even some coconut whipped cream to the top.

Pumpkin Banana Gluten Free Bundt Cake

Pumpkin Banana Gluten Free Bundt Cake

Ingredients

Pumpkin bundt cake

  • 3 cups flour King Arthur gluten free
  • 1 cup sugar
  • 1 can pumpkin 2 bananas
  • 1.5 teaspoon vanilla
  • 1/2 tsp salt
  • 1 cup nonfat yogurt 4 eggs
  • 45 g full fat yogurt
  • 1 tsp cinnamon
  • Two teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/3 baking soda
  • 1/4 xanthan gum
  • 325 65 minutes

Glaze:

  • 1 tablespoon water
  • 1 tablespoon maple
  • 6 tablespoons powdered sugar
  • 1/4 teaspoon vanilla
  • 3 cups all purpose gluten free flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon xanthan gum
  • 1/2 tsp salt
  • 1 cup raw cane sugar
  • 1 15 ounce can pumpkin purée
  • 1 cup plus 3 tablespoons Greek yogurt
  • 2 ripe bananas, mashed
  • 1.5 teaspoon vanilla
  • 4 eggs

Maple Vanilla Glaze:

  • 1 tablespoon water
  • 1 tablespoon maple
  • 6 tablespoons powdered sugar
  • 1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 325. 
  2. In a large mixing bowl, add flour, pumpkin pie spice, cinnamon, baking powder, xanthan gum and salt. Whisk together until all ingredients are incorporated. 
  3. In a separate medium sized bowl, add sugar, pumpkin, yogurt, bananas, vanilla and eggs. Whisk together until smooth. 
  4. Slowly pour the wet mixture into the dry, then fold together with a wooden spoon. Allow to rest for 10 minutes.
  5. While mixture is resting, make the glaze by combining water, maple syrup, powdered sugar and vanilla in a small bowl. Whisk until smooth. Set aside.
  6. Pour mixture into a well greased bundt pan. 
  7. Bake for 65 minutes. 
  8. While baking, make the glaze by combining water, maple syrup, powdered sugar and vanilla in a small bowl. 
  9. Remove from oven and allow to rest for 5 minutes.
  10. Glaze with the glaze. 

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