Dry Ingredients: 3 cups (420 g) NEW! ARTISAN BAKER'S BLEND (GUM/RICE FREE) or ORIGINAL BLEND: BETTER BATTER GLUTEN FREE FLOUR/BAKING MIX 1 3/4 cup white sugar, maple sugar, or sugar substitute like Swerve sweetener or granulated monk fruit 1 1/2 tablespoons pumpkin pie spice 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt Wet Ingredients: 1 1/2 cup non-dairy milk (such as soy or almond) or hemp seed milk 1 cup pumpkin puree (not pumpkin pie filling) 1/2 cup light oil (such as canola or vegetable) 2 tablespoons apple cider vinegar 1 teaspoon vanilla extract
For the glaze: 1/4 cup powdered sugar or powdered Swerve sweetener 1 1/2 teaspoons Maple extract 2 teaspoons Vanilla bean paste (you can use a teaspoon of vanilla extract if needed)
1. Preheat oven to 325° F. Generously grease a large bundt pan or 6 mini bundt pans. 2. To prepare the cake, combined all the ingredients into a bowl of a stand mixer. Beat on low speed with a paddle attachment for 3 to 4 minutes until everything comes together and the batter is smooth. 3. Pour batter into bundt pan(s) and spread evenly with a spatula if necessary. 4. Bake at 325° F for the following times: Large: 40 minutes Small: 25 to 30 minutes. After baking time, check to make sure it is fully baked by sticking a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is ready. Remove from oven and allow to cool for 15-20 minutes. 5. Gently run a knife around as much of the edge as possible, and around the center. Turn your pan over and gently tap until the cake releases. Allow to cool on a wire rack. 6. To prepare the glaze, sift powered sugar into a medium-sized bowl. Add remaining ingredients and whisk until smooth. 7. Put wire rack over top of a sheet pan with edges. Pour glaze over top of cake slowly and allow glaze to drip down the sides. Gather excess glaze from the sheet pan by pouring it back into the bowl and pour over top of cake again. Repeat 2-3 more times. Allow glaze to ‘cure’ fully before storing.
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