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Maple Glazed Pumpkin Bundt Cake {Paleo}

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Clean ingredient, Paleo approved, delicious Maple Glazed Pumpkin Bundt Cake will have your guests wanting more! You’re going to love this grain free seasonal cake.

Maple Pumpkin Bundt Cake

Grain Free Bundt Cake

The key to a successful bundt cake is to generously grease and then lightly oil the bundt pan. This will ensure that the cake releases easily when inverted, keeping the beautiful shape of the cake intact, allowing your glaze to drip evenly down the sides.

Paleo Maple Pumpkin Cake

Paleo Maple Glaze

For the sweetener used in the glaze, a powdered dry sweetener yields the best texture: a thick, glossy, glaze that sets well and doesn’t soak into the cake. If you prefer to keep this cake paleo, I highly recommend powdered maple sugar. You can use powdered coconut sugar in a pinch, but this will alter the taste to be less maple-y and give it a darker flavor profile. If you are not concerned about paleo, simple powdered sugar will work great as well (but again, less maple flavor).

Paleo Maple Glazed Pumpkin Cake

Paleo Bundt Cake Batter

The batter for this bundt cake will be thicker than you may expect, but the end results will be a flavorful cake with a tighter crumb that is sturdy enough to hold its shape and support the glaze.

Paleo Maple Pumpkin Cake

Other Favorite Paleo Desserts

When you’ve eaten all of your yummy Maple Glazed Pumpkin Bundt Cake, try these delicious clean ingredient desserts:

Upside Down Pecan Cupcakes {Gluten Free}
Gluten-Free Apple Pie Donuts
Gluten-Free Brown Butter Pecan Cookies

Avoiding grains and still enjoying desserts doesn’t have to be a challenge (or taste disgusting) – we’ve got you covered with our yummy Paleo Desserts.

Grain Free Maple Glazed Pumpkin Cake

Directions on Making a Bundt Cake

These directions are also found in the recipe card below.

Preheat oven to 350ºF. Generously grease a 10″ bundt pan with shortening and lightly flour with extra cassava flour. Set aside.

In a mixing bowl, cream together the shortening, maple sugar, eggs, and vanilla until lightened and fluffy.

Add in the pumpkin puree and milk, beating to combine until smooth.

Add in all dry ingredients and combine until well blended. The cake batter will be very thick.

Grain Free Maple Pumpkin Cake

continued

Gently spoon the cake batter into the prepared pan and smooth the top.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.

Remove from oven and let cool 10 minutes before inverting. Remove the cake pan and let cool completely before glazing.

Grain Free Maple Pumpkin Cake

Maple Glazed Pumpkin Bundt Cake {paleo}

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 50 minutes

Ingredients

Cake

  • 1 1/4 cup Palm Shortening (plus extra for pan)
  • 1 1/2 cup Maple or Coconut Sugar
  • 3 Eggs
  • 2 tsp Vanilla Extract
  • 1 (15 oz) can Pumpkin Puree
  • 1/4 cup Dairy-Free Milk
  • 2 1/2 cups (300g) Cassava Flour, sifted (plus extra for pan)
  • 2 Tbsp Pumpkin Pie Spice
  • 2 tsp Baking Soda
  • 1 tsp Salt

Glaze

  • 1 cup Maple Sugar (see notes, important)
  • 3 Tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • Up to 3 tsp Dairy-Free Milk

Instructions

Cake

  1. Preheat oven to 350ºF. Generously grease a 10" bundt pan with shortening and lightly flour with extra cassava flour. Set aside.
  2. In a mixing bowl, cream together the shortening, maple sugar, eggs, and vanilla until lightened and fluffy.
  3. Add in the pumpkin puree and milk, beating to combine until smooth.
  4. Add in all dry ingredients and combine until well blended. The cake batter will be very thick.
  5. Gently spoon the cake batter into the prepared pan and smooth the top.
  6. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
  7. Remove from oven and let cool 10 minutes before inverting. Remove the cake pan and let cool completely before glazing.


Glaze

  1. While the cake is cooling, prepare the glaze.
  2. Combine all ingredients except milk. Whisk to combine. It will be thick and not fully combined until milk is added.
  3. Add the milk 1 tsp at a time, whisking until smooth, until the consistency is thick but pourable. For me, this is the full 3 teaspoons.
  4. Once smooth, drizzle over the cooled cake, allowing it to coat the entire top and drip down the sides.

Notes

Maple Sugar is the preferred sweetener for the glaze. Coconut Sugar lends a much darker flavor, but can be used, if desired. The Glaze can also be used with organic powdered sugar as well, which would yield a sweeter, less maple flavor.

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