Ingredients
-
2
-
2
-
1
-
1/2
-
4
-
2
-
1
-
1
-
2
-
2
-
-
-
-
-
Directions
Gluten-Free Pumpkin-Applesauce Bundt Cake,On my hunt to make a lower-fat moist gluten-free cake that cooked all the way through, I experimented with the base recipe for this “Recipe #47421” and converted it to my tastes. It was so moist and tasty that I had to post it! You can probably half it to make muffins, but I haven’t officially tried that yet. You can add ginger and allspice to make it a spice cake too. Definitely serve to gluten-eaters guilt free; it’s delicious! PS. for my rice flour mix use “Recipe #214986”,I made a simple glaze (powdered sugar mixed with a bit of milk) and a splash of vanilla and spooned it over the cake. It was perfect!,You can’t even tell that this cake is gluten-free. You don’t miss it at all. It’s amazing.
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Steps
|
1
Done
|
Preheat Oven to 350f |
|
2
Done
|
Beat Eggs Till Fluffy in a Large Bowl. |
|
3
Done
|
Blend in Sugar, Pumpkin, Applesauce and Oil by Hand or With a Mixer on Low Just Until Combined. Do not Overmix! |
|
4
Done
|
Add All Dry Ingredients, One at a Time, Blending Together. |
|
5
Done
|
Pour Batter Into a Greased, Large Bundt Pan and Bake For 1 Hour. |
|
6
Done
|
Check With a Toothpick/Fork to Make Sure It's Done and Enjoy! |
