Pumpkin Bundt Cake with “Butter Cream Cheese” Frosting

Posted by on Oct 30, 2017 in Cakes, Desserts, Fall, Holiday, Seasonal, Thanksgiving | 8 comments

… Tis the Season for the Great Pumpkin … Cake, that is!

Gluten-free Pumpkin Bundt Cake with Dairy-free Butter Cream Cheese Frosting by DailyForage.com

With “all things pumpkin” season, I simply couldn’t resist making a pumpkin-shaped cake for a festive seasonal dessert. I acquired this pumpkin-shaped pan years ago and have been remiss to use it almost every autumn since. This year, as I was searching for a completely different item in my stash of “all things baking”, I uncovered it, and as luck would have it, we’re still in the right season to put it to use.

You certainly do not need a pumpkin-shaped pan to make this delicious cake. Sheet cake, Bundt cake, layer cake will all work. I’ve included notes with baking directions and frosting options in the recipe below, depending on which cake shape you choose to create.

Regardless of the shape, this gluten-free, dairy-free recipe yields a cake with a pound or Bundt style texture. It holds up to being manipulated when layered but is tender and has a crumb that is distinctly of a moist cake. The warm spices of cinnamon, ginger, nutmeg, allspice and cloves bring the Fall flavor without being overbearing.

Pumpkin Bundt Cake unfrosted by DailyForage.com

I have always loved pairing a butter cream cheese style frosting with pumpkin desserts (and carrot cake!), but many have not turned out to my liking when creating them in the non-dairy variety. Kite Hill Cream Cheese Style Spread has solved this dilemma. This is not a sponsored post, I just love finding ingredients that ultimately bridge the gap between dairy and dairy-free with delicious results. And then I love sharing these findings with you. This dairy-free cream cheese style frosting is just that bridge. If you prefer cake with no frosting, this cake won’t disappoint if enjoyed “undressed”.

Though there is never a justification needed in my mind to create a delicious dessert, I’m thinking this would be a tasty “conversation” piece for my Thanksgiving table.

Delicious for all – free of gluten, dairy, soy, and peanuts for the foragers in your life.

Pumpkin Bundt Cake with Butter Cream Cheese Frosting by DailyForage.com

Happy Pumpkin Cake Baking!

Pumpkin Bundt Cake with Butter Cream Cheese Frosting

Servings: 1 Bundt cake or 1 8-inch Layer cake or 2 loaf cakes or 9x13 sheet cake
Prep Time: 30 Minutes
Total Time: 1 Hour 45 Minutes
Baking Time: 20-80 minutes
Cool Time: 15 minutes, plus more before frosting
Oven Temp: 350 °F
No
Gluten
No
Dairy
No
Soy
No
Peanut

Ingredients

Ingredients for cake:

  • 1 teaspoon coconut oil or stick dairy-free butter substitute or cooking spray*
  • 3 1/4 cups (390g) gluten-free superfine brown rice flour
  • 2 teaspoons baking powder – I use Clabber Girl
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 2 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 10 Tablespoons (155g) stick dairy-free butter substitute, room temperature – I use Earth Balance Soy Free Buttery Sticks
  • 1 1/4 cups (280g) firmly packed light brown sugar
  • 1 1/4 cups (315g) granulated sugar
  • 3/4 cup Egg Beaters, room temperature – equal to 3 large eggs
  • 2/3 cup unsweetened almond milk, room temperature
  • 1 1/4 cups (300g) pure pumpkin puree

Ingredients for filling and frosting:

  • 8 ounces (250g) dairy-free cream cheese, room temperature – I use Kite Hill Cream Cheese Style Spread (made from Artisan Almond Milk)
  • 8 Tablespoons (1 stick) dairy-free butter substitute, room temperature – Earth Balance soy free sticks
  • 1 cup (125g) confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla bean paste
  • 1 Tablespoon pure pumpkin puree
  • 3/4 cup confectioners’ sugar, sifted
  • 2 Tablespoons unsweetened almond milk
  • 1/2 teaspoon pure vanilla bean paste

Directions

  • Place rack on center position of oven. Preheat oven to 350ºF (176ºC). *Generously grease baking pan with coconut oil, stick Earth Balance, or spray with cooking spray without flour (cooking spray will lend to a crustier exterior – which is delicious but slightly more difficult to cut if using a pumpkin-shape pan). Set prepared pan aside.
  • In a bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Whisk to combine. Set aside.
  • Using a stand mixer fitted with the flat paddle, beat the butter on medium speed until smooth and creamy. Add the brown sugar and granulated sugar and blend until incorporated, then beat until light and fluffy, pausing to scrape down the side of the bowl a few times.
  • Add the Egg Beaters or eggs, a bit at a time, beating well after each addition. Again, beat until mixture is light and fluffy.
  • Reduce speed to lowest setting. Begin incorporating flour mixture and milk, alternating with the milk and beginning and ending with the flour mixture. Blend until each addition is just combined. Scrape the bowl after each addition.
  • On medium speed, blend in the pumpkin puree, scrape down the bowl, and beat until thoroughly incorporated.
  • Pour batter into prepared pan(s), dividing evenly if using multiple pans. Spread the top evenly. Bake on center rack of preheated oven, checking for doneness at about 20 minutes for 8-inch or 9x13-inch cakes, at about 50 minutes for loaf cakes, and at about 60 minutes for a shaped cake or Bundt cake. Continue baking until toothpick inserted in center of cake comes out with just a few crumbs.
  • Remove pan(s) from oven and cool on a wire cooling rack for 15 minutes. Sides of cake will start to naturally pull away from pan as it cools.
  • Place wire rack on top of cake pan and invert, giving the pan and rack a gentle vertical shake to release the cake from the pan. Lift the pan off of the cake(s). Place a second wire rack on the cakes and invert again to return cake to original position if using a loaf pan or sheet pan. If using a pumpkin-shaped pan or a Bundt pan, allow cake to cool on flat side of cake so not to mar the pattern/shape. Continue completely cooling to room temperature before decorating with frosting.
  • To prepare the frosting, place the stick butter substitute in a mixing bowl and beat with an electric mixer on high until a smooth consistency is reached. Add dairy-free cream cheese and blend until smooth. With mixer on lowest speed, gradually incorporate 1 cup of powdered confectioners’ sugar. Blend until fully incorporated. Blend in 1/2 teaspoon vanilla bean paste and pumpkin puree. Mix on low speed until well combined.
  • If making a pumpkin-shaped cake, divide frosting into two equal portions. Place bottom of pumpkin on a plate with flat side up, and spread the flat side with half of the frosting. Place the top of the pumpkin cake on top, gently nestling the top to settle its position firmly in place. To the remaining half of the frosting, add remaining 3/4 cup confectioners’ sugar, almond milk, and 1/2 teaspoon vanilla bean paste. Mix well with a whisk or mixer on low speed to blend completely. Add yellow and red food coloring (just a few drops at a time) to reach desired orange color, blending completely between additions so no streaking occurs. Drizzle frosting over top of pumpkin until it trickles down the sides. Place a cinnamon stick in the top for a stem. Place in refrigerator until serving time. Allow to come to come to room temperature for about 10 minutes before slicing. Store remaining frosted cake in refrigerator.
  • If making a Bundt cake, make the frosting as directed in the “To prepare the frosting” paragraph, then add remaining 3/4 cup confectioners’ sugar, almond milk, and 1/2 teaspoon vanilla bean paste. Mix well with a whisk or mixer on low speed to blend completely. Add yellow and red food coloring (just a few drops at a time) to reach desired orange color, blending completely between additions so no streaking occurs. Drizzle frosting over top of Bundt cake until it trickles down the sides. Place cake in refrigerator until serving time. Allow to come to come to room temperature for about 10 minutes before slicing. Store remaining frosted cake in refrigerator.
  • If making layer cake, loaf cake or sheet cake, spread the frosting smoothly over the top of the cake(s), or frost as typical for a layer cake. You’ll not need to use the extra 3/4 cup confectioners’ sugar, almond milk, and 1/2 teaspoon vanilla bean paste. This will make the frosting a bit softer than necessary for frosting a flat cake (but you can certainly make this softer frosting if desired). Add yellow and red food coloring, a few drops at a time, to make a desired orange frosting. Spread evenly over the cake(s). Place cake in fridge until serving. Allow 5-10 minutes to warm slightly before serving, if desired.

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Gluten-free Dairy-free Pumpkin Pecan Seven Layer Bars

Pumpkin Pecan Seven Layer Bars

Gluten-free, Dairy-free Pumpkin Pie ... with a bit of tipsy! by DailyForage.com

Pumpkin Pie … with a bit of tipsy!

Gluten-free, Dairy-free Pumpkin Spice Doughnuts by DailyForage.com

Pumpkin Spice Doughnuts

 

 

8 Comments

  1. Well, I have tasted this and it is spot on. We loved it. Thanks Daily Forage.

    • Hi Dave! I’m so pleased you tried this recipe and loved it. Thanks for stopping by and sharing your thoughts. I appreciate hearing from you. 😉 xConnie

  2. Connie’s Pumpkin Bundt Cake was decadently delicious! The beautiful creation was a perfect blend of all the best Autumn spices. So moist! Every bite! I am guilty of finishing every morsel on my plate! I am excited for Connie’s next masterpiece! Thank you Connie!

    • Hi Rose! Thanks very much for stopping by and sharing your critique. It sounds like you are as much a fan of all-flavors-autumn as I am. I’m always looking for the next treat to bring to the table … and to share with you! And being “guilty of finishing every morsel on my plate” is a trait we have in common. No judgement here! 🙂 xConnie

  3. Don’t let the length of the receipe scare you away. This dessert is worth it. Your first encounter is the beuatiful appearance. The second is the wonderful pumpkin aroma. It reminds of an intriging spice cake. The cake is moist with a light crust. The cream cheese is amazing with the texture and taste of the finest of dairy offerings. You can serve this as a healthy alternatve, but the guests will never know.

    • Hi Dan. I appreciate you taking the time to share your thoughts. I’m so glad you enjoyed this cake and that the recipe length didn’t scare you away. Yes, it looks daunting, but it includes many options so not all steps are required for one cake. I think you described this dessert better than I. Thanks for sharing! xConnie

  4. What a delicious pumpkin dessert to enjoy the autumn and holiday season with! The rich spice taste and aroma, full-bodied-melt-in-your mouth cake, and the non-dairy cream cheese frosting all combine for a “begging for more” dessert that you would not know is gluten and dairy-free. And it is as attractive as it is delicious. Excellent Connie, thank you!

    • Hi Linda! Oh my, thank you for such a rich and poetically written review of this dessert. Are you a food editor?? You have no idea how much I appreciate hearing when one of my recipes pleases someone. I hope my next dessert can live up to your expectations. 😉 xConnie

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