Wednesday, February 11, 2009

Oooo, Is That Cake?

Since you've seen my remark about not having a kitchen, let me put up this fab-u-lous bundt cake I made when I first started experimented with GF baking.  You see, I wanted to make a lower-fat, moist GF cake that cooked all the way through, but I kept getting baked sides and an unbaked center.  Oh, GF baking, why do you taunt me so?  

I asked for help.  And my generously genius friends at Recipezaar on the GF community board gave me suggestions.  One of them brilliant:  if your center won't cook, why not use a bundt pan and eliminate the center.  And did it work?!  Not only did it come out cooked, but I got some rave reviews on the 'zaar that totally pumped up my confidence.  You can see the recipe in all it's glory here, but I'm also re-posting it, just for you!  Sadly, there are no pictures :(

Gluten-Free Pumpkin Applesauce Bundt Cake*
*Note: this was made during days when I wasn't following a low-oxalate diet.  Beware; there's a decent amount of sugar and flour involved


2 cups sugar
2 cups pumpkin
1 cup applesauce (unsweetened)
1/2 cup canola oil
4 eggs
2 cups gluten-free rice flour mix (I use this one)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon


Preheat oven to 350 degrees F.
In a large bowl, beat eggs until fluffy.
Blend in sugar, pumpkin, applesauce, and oil by hand or with a mixer on low just until combined.  Do NOT overmix!
Add all dry ingredients, one at a time, blending together.
Pour batter into a greased, large bundt pan and bake for 1 hour.
Check with a toothpick/knife to make sure it's cooked through, cool, and enjoy!
Don't forget to freeze left-overs, wrapping in wax paper, then foil.


  1. Sounds good! I have some pumpkin in the cabinet.. now all I need is a bundt pan!

  2. I like the silicone baking pans too because they make popping out gluten-free items less tricky!