Naked Pumpkin Cake – Gluten Free – a delicious recipe with Flour, Sugar, Baking Soda, Salt, Cinnamon, Xanthun Gum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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Note: Gluten free flour blends made of rice flour, potato starch, almond flour and/or tapioca flour make the best cakes. Brands: King Arthur Gluten Free Flour Blend, Bette Hagman Featherlite Gluten Free Flour Blend, Authentic Foods Whole Grain Gluten Free Flour Blend, just to name a few.
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1. Preheat the oven to 350 degrees F.
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2. Mix the dry ingredients.
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3. Mix the wet ingredients.
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4. Add wet ingredients to dry ingredients and mix together with a wooden spoon until smooth.
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5. Pour into a lightly greased bundt pan.
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6. Bake for 50-60 minutes (10-15 minutes longer if you're using a thick bundt pan; I use the thinner, dark pan).
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7. Cool for ten minutes in the pan and then invert onto a wire rack to cool completely.
979
kcal
Calories
31
g
Fat
152
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups Gluten Free Flour Blend (see Below), 2 cups Granulated Sugar, 2 teaspoons Baking Soda, 1 teaspoon Salt, and more.
Yes, Naked Pumpkin Cake – Gluten Free falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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