Author Notes
Insanely moist, well spiced, shockingly diet friendly and easily adaptable to be made gluten-free using oat flour, this pumpkin cake has become a household staple this fall. While I've added a simple maple glaze in the past, it really is best to shine on its own!
This has been adapted and edited from allrecipes.com http://bit.ly/ujfuJL. —kate-monster
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Ingredients
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2 cups
Whole Wheat or Oat Flour
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2 teaspoons
Cinnamon
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1/2 teaspoon
Cloves
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1/2 teaspoon
Nutmeg
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3 teaspoons
Baking Powder
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2 teaspoons
Baking Soda
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1 dash
Salt
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1.5 cups
Sugar
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1/2 cup
Canola Oil
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2 cups
Pure Pumpkin Puree
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3/4 cup
Unsweetened Applesauce
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1 teaspoon
Vanilla
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4
Eggs
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1 cup
Chopped Walnuts
Directions
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Heat oven to 350F. Grease and flour a bundt cake pan.
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In a medium bowl, combine flour, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
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In a large bowl, combine sugar, oil and applesauce until smooth. Mix in pumpkin and vanilla. Add each egg one at a time. Gradually add the flour mixture just until combined. Stir in walnuts. As always, do not overmix!
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Place batter into bundt cake pan and bake for approximately one hour until toothpick comes out clean. Remove from oven and let cool before removing from pan.
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