Banana & Pumpkin Bundt Cake with Cinnamon Icing
Description
This recipe is both gluten and dairy free - it uses maple syrup in place of sugar so it is on the healthier side. Perfect as a dessert or for a brunch option!
Ingredients
Preparation
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Preheat your oven to 350 degrees.
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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).
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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 cake pan.
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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.
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You can pour the icing over the cake while it is still warm. Cool to room temperature.
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Sift some more powdered sugar over the top of the cake with some pepitas (if desired) and enjoy!
