Perfectly Moist Pumpkin Bundt Cake with Toasted Coconut (GF, Oil-Free)
Author: 
Serves: 1 Bundt Cake
 
Ingredients
  • 2 cups Almond Flour
  • 2 Cups Oat Flour
  • ½ cup Cane Sugar
  • 1.5 tbsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt2 cups pumpkin puree
  • 3 eggs
  • ¾ cup Soy Milk (non-dairy milk)
  • 2 tsp vanilla
  • Glaze:
  • Coconut Condensed Milk(<- click here for recipe)
  • Toasted Coconut Flakes
Instructions
  1. Preheat oven to 350F.
  2. Mix all the wet ingredients in a bowl.
  3. Combine the dry ingredients together. Add to the wet mixture.
  4. Grease the bundt pan, pour in the cake batter.
  5. Bake for 40-45 minutes.
  6. Allow to cool completely. Remove from the Bundt Pan. Top with Coconut Condensed Milk and Toasted Coconut Flakes.
Nutrition Information
Serving size: 16 Calories: 118 (not including glaze) Fat: 3.6g Saturated fat: 0.6g Carbohydrates: 18.1g Sugar: 7.6g Sodium: 171mg Fiber: 2.8g Protein: 4g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/11/23/perfectly-moist-pumpkin-bundt-cake-with-toasted-coconut-gf/