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
- 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 (15 oz.) can of 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. oat milk
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 cake pan.
- 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 with some pepitas (if desired) and enjoy!