Paleo Pumpkin Bundt Cake {Gluten Free, Dairy Free}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pumpkin bundt cake made with almond and tapioca flours, spiced with cinnamon and warming spices, topped with dairy-free cream cheese frosting. Gluten-free, dairy-free, and paleo-friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 15 oz can pumpkin (drained on paper towels*)
- 5 large eggs
- 1 cup maple sugar
- 1/2 cup coconut sugar
- 1/4 cup coconut oil or ghee (melted and cooled slightly)
- 2 teaspoons pure vanilla extract
- 3 cups blanched almond flour
- 3/4 cup tapioca flour or arrowroot
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine grain sea salt
- 1/2 cup almond milk cream cheese (I used Kite Hill)
- 1 tablespoon coconut oil (soft)
- 3/4 - 1 cup powdered monk fruit sweetener (or organic powdered sugar)
- 1 teaspoon vanilla extract
- 1-2 teaspoons almond milk
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 232mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 129mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.