Glazed Pumpkin Cake
With beautiful pumpkin flavor, just the right amount of spices, and a lovely glaze, this pumpkin cake is the perfect holiday dessert!
Ingredients
- 1 cup coconut oil
- 1 ½ cups maple syrup
- 1 ½ cups coconut sugar
- 4 eggs
- ½ tsp vanilla extract
- 1 tsp lemon extract
- 30 oz pumpkin puree
- 460 grams soft white wheat
- 1 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp nutmeg
- 2 tsp ground cloves
- 1 tsp allspice
- ½ tsp salt
Glaze
- Lemon juice
- Powdered sugar
Instructions
- Preheat oven to 325
- Prepare Bundt pan by spraying with nonstick spray of choice and coating with flour. Tap the outside of the pan while upside down to remove excess flour.
- Sift dry ingredients together
- In a separate bowl, cream coconut sugar, maple syrup, and coconut oil
- Add eggs, vanilla extract, lemon extract, and pumpkin puree to oil and sweetener mixture
- Add dry ingredients a little at a time, stirring to mix (can be done by hand or with a stand mixer)
- Pour into prepared Bundt pan
- Bake at 325 for about 1 hour or until toothpick/knife comes out clean
- Allow cake to cool in the pan
- Turn out cake from pan carefully
- Once cake is cool, mix the glaze
- Pour glaze over the top of the cake. I use a spoon to drizzle the glaze in thin lines back and forth on the top of the cake
To Make Glaze
- I did not specify amounts on the lemon juice and powdered sugar because this is based on preference. See video in the post above for a demonstration of desired consistency