Pumpkin bundt cake

The pumpkin bundt cake with rice flour is a naturally gluten-free and lactose-free dessert. Excellent for breakfast or snack, it has a soft and moist texture. It can be enriched with chocolate chips for the sweet tooth but also with raisins or candied fruit.

Pumpkin bundt cake

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time30 Minutes
  • Cooking time45 Minutes
  • Serving12
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityAutumn, Winter


4 eggs
10.5 ounces rice flour
1.41 ounces almonds (flour)
5.99 ounces sunflower oil
10.5 ounces pumpkin (puree)
2.11 ounces potato starch
7 ounces sugar
1/2 teaspoon cinnamon powder
3 teaspoons baking powder


1 Bowl
1 Cake pan
1 Sieve
1 Whip


Sift the flour with the potato starch and baking powder. Break the eggs into a bowl, add the cinnamon and sugar. Beat with an electric mixer at high speed until the mixture is swollen and foamy. Lower the speed and add the pumpkin, mix and add the oil. Combine the powders and mix again. Pour into the oiled and floured mold 8.6 inches (22 cm). Bake in a preheated oven at 356°F (180 ° C) for 45 minutes. Let it cool and cut it out on a serving dish. Decorate the pumpkin bundt cake with icing sugar.

Pumpkin bundt cake

Cook’s tips

It’s essential that all ingredients are at room temperature.

You can cook pumpkin an a oven for 30 minute at 356°F wrapped in aluminum foil.

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Pumpkin bundt cake

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