Gluten-Free Pumpkin-Applesauce Bundt Cake

By Nilson

On my hunt to make a lower-fat moist gluten-free cake that cooked all the way through, I experimented with the base recipe for this "Pumpkin Cake" and converted it to my tastes. It was so moist and tasty that I had to post it! You can probably half it to make muffins, but I haven't officially tried that yet. You can add ginger and allspice to make it a spice cake too. Definitely serve to gluten-eaters guilt free; it's delicious!
PS. for my rice flour mix I use "All Purpose Gluten Free Flour Mix"

Ingredients

• 2 cups sugar
• 2 cups pumpkin
• 1 cup applesauce
• 1/2 cup canola oil
• 4 eggs
• 2 cups gluten-free rice flour mix
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon

Details

Servings 1
Preparation time 15mins
Cooking time 75mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Preheat oven to 350°F

2 Beat eggs till fluffy in a large bowl.

3 Blend in sugar, pumpkin, applesauce and oil by hand or with a mixer on low just until combined. Do not overmix!

4 Add all dry ingredients, one at a time, blending together.

5 Pour batter into a greased, large bundt pan and bake for 1 hour.

6 Check with a toothpick/fork to make sure it's done and enjoy!