Ingredients
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Instructions
- Preheat the oven to 350°F and generously grease a nonstick bundt pan with cooking spray.
- In a large mixing bowl, whisk together the 2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, ½ cup light brown sugar, ½ tsp baking powder, 1 tsp baking soda, 1 ½ tsp pumpkin spice and ¼ tsp Kosher salt.
- Add the 1, 15-ounce can pure pumpkin puree, 3 large eggs, ¼ cup oat milk, 2 tsp vanilla extract , ¼ cup maple syrup and ½ cup refined coconut oil to the dry ingredients and whisk together until a smooth batter forms, about 30 seconds.
- Pour the batter into the prepared pan and smooth into an even layer.
- Bake in the center rack of the oven for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack to cool for 15 minutes before flipping it over to remove the cake from the pan. Let cool fully for 1 hour before slicing and serving.
Test Kitchen Notes
- Melt the coconut oil before starting the recipe so it's easily accessible! I like to use a small pot on the stove or easily melt it in the microwave for 15-20 seconds.
- Once the cake is fully cooled and ready to serve, dust it with confectioners sugar for nice presentation.
- Store extra cake in a ziplock on the counter for 3-4 days for optimal moist texture.