Keto Paleo Pumpkin Bundt Cake Recipe
A moist and crumbly pumpkin cake that's gluten free, dairy free and sugar free!
Servings 10 slices
Calories 328kcal
Ingredients
- 240 ml unsweetened pumpkin puree
- 280 g almond flour about 2 cups tightly packed
- 120 ml erythritol *See note 1
- ¼ tsp stevia powder or monk fruit powder
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp baking soda
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp cloves
- 2 eggs
- 60 ml almond milk or cashew milk, milk, coconut milk
- 120 ml coconut oil or butter, ghee, shortening, lard, tallow
- oil for spraying
Dairy Free Icing
- 4 tbsp coconut butter
- 6 tbsp almond milk
- 2 tsp lemon juice
- 2 tbsp powdered erythritol
Optional Toppings
- pumpkin seeds
- almond slices
- cinnamon
Instructions
- Preheat the oven to 180C/350F.
- Mix all of the dry ingredients into a large bowl. Once mixed, add all of the wet ingredients to the same bowl and mix again. You should have a not so thick batter, kind of like porridge.
- Spray or brush some oil all over the bundt mold. Pour the bundt cake batter inside the bundt mold and spread it out evenly.
- Place in the oven and bake for 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Take it out of the oven, flip onto a cooling rack and remove the mold. Cool completely before putting the icing on.
Dairy Free Icing
- Mix all of the icing ingredients together in a small bowl.
- Pour all over the cake once cooled. Top with some pumpkin seeds, almond slices and cinnamon powder.
Video
Notes
Note 1: Instead of ½ cup of erythritol and stevia, you can substitute for ½ cup of Lakanto Golden Sweetener or Sukrin Gold. For paleo, switch to a sweetener of your choice. Coconut sugar or maple sugar are some options.
This cake will stay fresh in the fridge for about 5 days. It can be frozen for up to 3 months and thawed when ready to eat.