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.