This is a good one! I didn’t even start out creating this to be dairy free as well, but when I got to the finish line – I realized that I could absolutely do it that way! It is delicious, moist and would be excellent with a cup of coffee for brunch! I hope you enjoy it as much as I do (I would say “did” but I have many servings left).
Another note I will make is that after baking A LOT and trying hundreds of different recipes, the ones that have been most successful for me have always been in grams. Yes, if you don’t have a scale you’ll need to get one, but it’s very inexpensive and well worth it ( especially if you bake a lot).
Ingredients
272 grams, gluten free flour
90 grams, oat flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon, divided
1/2 tsp. allspice
180 grams, maple syrup
157 grams, coconut oil (plus extra to oil the pan)
230 grams banana (about 3 medium bananas)
1 15oz. can pumpkin puree (I used organic from Sprouts – it should just be plain pumpkin though, nothing else should be added)
3 eggs
1/2 cup powdered sugar, sifted
1 1/2 tbsp. of oat milk
Bundt cake pan
Preparation
Preheat your oven to 350 degrees.
In the bowl of your stand mixer add the flours, baking soda, baking powder, 1 1/2 tsp. of cinnamon and allspice then whisk it all together. Next add the ingredients through the pumpkin and mix with the paddle attachment of your stand mixer (if you do not have a stand mixer you can absolutely do this with a hand mixer) and mix on medium speed until combined. Add the eggs and continue to mix until fully combined (about another minute).
Grease your Bundt cake pan with coconut oil. Pour the batter into the pan and bake for 45-55 minutes (start checking at 45 minutes for doneness). Test with a toothpick to make sure it is done and pull from the oven. Allow to cool for about 10 minutes and then invert onto a cakepan.
While your cake is baking, sift your powdered sugar into a bowl. Add cinnamon and oat milk then whisk. You’ll want it to be a consistency that allows you to easily pour it over the top of the cake.
You can pour the icing over the cake while it is still warm. Cool to room temperature.
Sift some more powdered sugar over the top of the cake and enjoy!
