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October 14, 2015

Pumpkin Bundt Cakes (Grain-Free, Paleo)

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These grain-free Pumpkin Bundt Cakes are adapted from my Madeleine recipe in my grain-free cookbook. They’re subtly sweet, have a nice hint of pumpkin and also travel really well.

These gluten-free pumpkin bundt cakes are subtly sweet, have a nice hint of pumpkin and also travel really well.When I posted a pic of these on Instagram, many of you asked for information on the Bundt cake pan. Here’s the pan I used. While I love cooking with glass and stainless steel, I have yet to find a mini Bundt pan that’s made with those materials. If you know of some, please share in the comments below!

These gluten-free pumpkin bundt cakes are subtly sweet, have a nice hint of pumpkin and also travel really well.

Serves: Makes 6 mini bundt cakes

Pumpkin Bundt Cakes (Grain-Free, Paleo)
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Ingredients

  • 4 large eggs
  • 2/3 cup maple sugar
  • 5 tablespoons coconut oil, melted and cooled
  • 1/4 cup pureed pumpkin
  • 1/4 cup plus 2 tablespoons coconut flour
  • 2 tablespoons arrowroot
  • 1 teaspoon pumpkin spice blend
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350ºF and adjust the rack to the middle position. Thoroughly butter a mini Bundt cake pan.
  2. Place the eggs and maple sugar in the bowl of a standing mixer with a whisk attachment. Whisk on medium-high for 8 minutes, then slowly whisk in the cooled coconut oil and pumpkin. Sift the coconut flour, arrowroot flour and pumpkin spice blend over the egg mixture and gently fold in until incorporated. Stir in the vanilla. Let the batter sit for 10 minutes at room temperature.
  3. Spoon the batter into the buttered pan. Bake for 23-25 minutes, or until just turning golden brown on the edges. Let the cakes cool for 10 minutes and then invert them onto a cooling rack. Serve warm or at room temperature.
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https://deliciouslyorganic.net/pumpkin-bundt-cakes-grain-free-paleo/
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Filed Under: Baking, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Gluten Free Recipes, Grain Free Recipes, Holiday, Nut-free, Paleo Recipes, Thanksgiving | 28 Comments

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28 Comments

  1. Andrea

    October 14, 2015 at 1:09 pm

    How do you feel about cooking with silicone? There are many bundt pan options in that material.
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    • Deliciously Organic

      October 16, 2015 at 9:36 am

      I prefer not to bake with silicone because the plastic can reach into the city during baking.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Evelyn

    October 14, 2015 at 1:41 pm

    Wow! Those look amazing! You are so creative! Do you think I could double this recipe and make a regular size bundt cake? Also, are you watching the TTAC seminar about cancer? It started yesterday and I am blow away be the info, (some of it, you have spoken about in other posts) and I just wanted to make sure you knew!) Anyway, thanks for the pumpkin recipe, as I LOVE it! (:
    to Evelyn" aria-label='Reply to this comment to Evelyn'>Reply to this comment
    • Elaine

      October 14, 2015 at 2:07 pm

      I would also like to know if doubling the ingredients would work in a full size bunt-pan??? I am having a group of people over and a few of my friends are gluten free. Thank you for all the yummy recipes. I am looking forward to trying some of your recipes.
      to Elaine" aria-label='Reply to this comment to Elaine'>Reply to this comment
      • Deliciously Organic

        October 16, 2015 at 9:37 am

        I haven't tested the recipe like that, but I think that it would work well. You would probably need to increase the baking time.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Mindy

      October 16, 2015 at 6:19 am

      I was wondering the same thing. Did you try it?
      to Mindy" aria-label='Reply to this comment to Mindy'>Reply to this comment
    • Deliciously Organic

      October 16, 2015 at 9:36 am

      I have a double this recipe, but I think that it would work really well. You probably need to in crease the baking time. I've heard about the cancer seminar. I haven't had a chance to watch it but it sounds very intriguing!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Tamara H.

    October 14, 2015 at 2:31 pm

    Honestly, I am not a huge pumpkin fan, but these look absolutely amazing! I just might have to try these...I really have not tried GF or grain free baking yet. I have been trying to eliminate the vast majority of gluten from my diet over the past year due to sensitivities to it and a Hashimoto's diagnosis earlier this year.
    to Tamara H." aria-label='Reply to this comment to Tamara H.'>Reply to this comment
    • Deliciously Organic

      October 16, 2015 at 9:38 am

      I'm sorry to hear of your health issues, but I'm glad that you're looking to food to make healthy changes. If you haven't tried grain free baking yet, this is a great recipe to get your feet wet. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Tatia

    October 14, 2015 at 2:51 pm

    Would this work as a loaf? These look great and I'd love to try them. I have 3 boys (two teens) and if I only do 6 bundts, they'll be gone before I get to taste them! :)
    to Tatia" aria-label='Reply to this comment to Tatia'>Reply to this comment
  5. Kat

    October 14, 2015 at 3:55 pm

    Hi there, I was wondering the same thing about making it into a loaf. I have a gorgeous pumpkin loaf pan from Williams-Sonoma that I'm so excited to use but haven't found a great recipe to use in it yet. Also, can you sub butter for the coconut oil used in the recipe? I love EVCO, but can't use to much or it upsets my stomach. Thank you!
    to Kat" aria-label='Reply to this comment to Kat'>Reply to this comment
    • Deliciously Organic

      October 16, 2015 at 9:35 am

      I haven't tested this in a loaf pan so I'm not sure. If you'd like to use butter I would increase the amount by 2 tablespoons.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Karen

    October 14, 2015 at 5:23 pm

    Can maple sugar be swapped for coconut sugar? If not, is that a granulated sugar? I've never heard of it. Thanks, they look and sound amazing.
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
    • Deliciously Organic

      October 16, 2015 at 9:34 am

      I have a test of this recipe with coconut sugar, but I think that it would work great.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Kathy

    October 14, 2015 at 6:45 pm

    Do you think one could use a lot less sugar? Like maybe 1/3 cup maple syrup?
    to Kathy" aria-label='Reply to this comment to Kathy'>Reply to this comment
    • Deliciously Organic

      October 16, 2015 at 9:34 am

      I only test my recipes with the ingredients, measurements, and instructions listed on the page. If you would like to experiment with the recipe you're welcome do so and let us know how it turns out!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Mara

    October 14, 2015 at 9:24 pm

    I am equally intrigued. :) would an electric mixer suffice? I don't have any other type :(
    to Mara" aria-label='Reply to this comment to Mara'>Reply to this comment
    • Deliciously Organic

      October 16, 2015 at 9:33 am

      An electric mixer would do great!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  9. Sherry Fields

    October 14, 2015 at 10:51 pm

    Here is a metal one I found on Amazon http://www.amazon.com/Wilton-Excelle-Elite-6-Cup-Fluted/dp/B0000DIX7S/ref=sr_1_3?ie=UTF8&qid=1444880491&sr=8-3&keywords=small+bundt+pan And this from Google Search http://mightynest.com/shop/healthy-kitchen/cookware-bakeware/glass-bundt-pan Hope that helps ... they're not as pretty as yours.
    to Sherry Fields" aria-label='Reply to this comment to Sherry Fields'>Reply to this comment
  10. Betsy Wise

    October 15, 2015 at 7:23 am

    I wonder about the coconut sugar as well. This looks like a great recipe for fall with the pumpkin.
    to Betsy Wise" aria-label='Reply to this comment to Betsy Wise'>Reply to this comment
  11. Liv Faye

    October 16, 2015 at 3:37 pm

    This looks lovely and easy to make, Carrie, thanks. Is there something I can replace the arrowroot with??
    to Liv Faye" aria-label='Reply to this comment to Liv Faye'>Reply to this comment
  12. Deborah Germano

    October 17, 2015 at 8:59 pm

    Hi Carrie, I can't wait to try this recipe! This is the mini bundt pan that I have. It's not as fancy as yours, but it's American made stoneware! I also have the regular size stoneware bundt pan from Pampered Chef. My cakes come out beautifully. I don't know if either is currently produced, I could only find it on eBay. Keep the deliciousness coming! http://www.ebay.com/itm/331660402700?_trksid=p2055119.m1438.l2649&ssPageName=STRK%3AMEBIDX%3AIT http://www.ebay.com/itm/401003267969?_trksid=p2055119.m1438.l2649&ssPageName=STRK%3AMEBIDX%3AIT
    to Deborah Germano" aria-label='Reply to this comment to Deborah Germano'>Reply to this comment
  13. rachel @ athletic avocado

    November 3, 2015 at 8:25 pm

    i love this idea of making mini bundt cakes instead of cupcakes! The problem is that i only have one mini bundt pan, i guess i need to go buy 5 more!
    to rachel @ athletic avocado" aria-label='Reply to this comment to rachel @ athletic avocado'>Reply to this comment
  14. Jane

    November 28, 2015 at 2:13 am

    This grain free bundt cake looks yummy! The ingredients for the recipe are very wholesome too. I like it.
    to Jane" aria-label='Reply to this comment to Jane'>Reply to this comment
  15. Colleen

    November 30, 2015 at 4:00 pm

    Your recipes are wonderful and incredibly helpful to me as I learn to cook grain free for my 7 year old daughter for health reasons. She also needs to strictly limit her sugar intake but was told xylitol and stevia are OK. How do you feel about these sugar substitutes from a health/healing perspective? Did you use either of these while overcoming your autoimmune condition? Thank you!
    to Colleen" aria-label='Reply to this comment to Colleen'>Reply to this comment
    • Deliciously Organic

      November 30, 2015 at 5:34 pm

      Stevia is great, but I'm not a fan of Xylitol as it's a processed sweetener. I don't like the taste of stevia very much, so when I'd have an occasional treat I used coconut sugar, honey, maple syrup or maple sugar.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  16. Diane

    December 14, 2015 at 5:38 pm

    Do you have the nutritional information for pumpkin bundt (paleo). Specifically carbs and sugar - but would like it all.
    to Diane" aria-label='Reply to this comment to Diane'>Reply to this comment
    • Deliciously Organic

      December 15, 2015 at 9:47 am

      I don't have the nutritional info for the recipes on my site. I've heard there are some websites out there that will give you the info when you insert the ingredients and serving size.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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