A delightful gluten-free bundt cake with the warm flavors of pumpkin and spices, perfect for any occasion.
Preheat your oven to 350°F (175°C). Grease a bundt pan with oil or non-stick spray.
Ensure the bundt pan is well-greased to prevent sticking.
In a large mixing bowl, whisk together the eggs until they are light and frothy.
Whisking the eggs well helps incorporate air for a lighter cake.
Add the sugar, pumpkin puree, applesauce, and canola oil to the eggs. Mix until just combined.
Avoid overmixing to maintain a tender cake texture.
In a separate bowl, combine the gluten-free flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ginger.
Sifting the dry ingredients ensures even distribution and removes lumps.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Mix until no dry streaks remain, but do not overmix.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 50-minute mark to avoid overbaking.
Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Cooling the cake slightly in the pan helps it release more easily.
Serve the cake as is or dust with powdered sugar for a decorative touch.
Pair with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence.
