Pumpkin and Ginger Pound Cake {gluten free} is a moist delicious cake, loaded with fall flavors. Perfect to enjoy during the week and pretty enough to add to your holiday menu.
Happy Friday! I am finally getting caught up after being in California last week. I went on a bike tour through Sonoma for three days, and I was worried about going so late in the season. That the weather would be bad and the views would not be as gorgeous. I was so wrong. Our guide stated over and over how now is the best time to go. The weather is cool, but not cold and the grapes have all been picked so there was no traffic transporting workers or grapes. Let me just tell you.. the colors… speechless. Because of the different kinds of grapes, the leaves change to different colors. You would be riding past an orchard of grapes that shined with the colors of red, burgundy, gold, and yellow. I am telling you it was a buffet of color for the eyes.
All the delicious wine we drank didn’t hurt either.
Now that I am back home I am on the Thanksgiving train, writing the menu, making a plan and waiting for all my boys to come home. I am trying to not over cook this year. I tend to make A LOT of food for Thanksgiving. Since I love baking my guests will be ensured to have plenty of cakes, pies, and cookies to choose from.
That brings me to this gorgeous, let me tell you how moist, cake. This beautiful cake is flavor packed and dense with all the perfect flavor combos of fall. The pumpkin and ginger compliment one another and maple syrup sweeten the deal. What is not to love.
Pumpkin and Ginger Pound Cake would be a great addition to your holiday menu, or just to enjoy during the week. It would also make a fabulous holiday gift.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
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- [br][b]Dry Ingredients:[/b]
- 1 1/4 cup almond meal flour
- 3/4 cup Tapioca flour
- 1/3 cup + 1 tablespoon coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoon pumpkin spice mix or 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp nutmeg, 1/4 tsp. cloves
- [br][b]Wet ingredients:[/b]
- 4 large eggs, room temperature, separated.
- 1 cup unsalted butter, melted and cooled
- 1 1/2 cups pure maple syrup
- 2 teaspoon pure vanilla extract
- 1 cup pure pumpkin puree {not pumpkin pie mix}
- 1/4 cup coconut oil, melted
- 1/2 teaspoon ground ginger
- [br][b]Topping:[/b]
- Confectioners Sugar {optional}
- Preheat oven to 350°, set oven rack in middle position.
- Spray a 10″ Bundt pan with non-stick organic spray. {You can use a 13 x 9 baking pan}
- In a large bowl add butter. Maple syrup, vanilla extract, pumpkin puree, 1/2 tsp. ground ginger, egg yolks and coconut oil. stir until combined.
- In a second bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, salt and pumpkin spice mix.
- Add dry ingredients into wet, slowly stirring until combined. Set aside
- Add a pinch of salt to egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold egg whites into the batter.
- Spoon batter into prepared pan, spreading it evenly with a rubber spatula.
- Bake for 40-45 minutes or until cake tester comes out clean. {If using 13 x 9″ pan, 30-35 minutes}
- Set pan aside on rack to cool for 10 minutes.
- Carefully run a knife around inside edges of pan, invert the cake onto a cooling wrack and gently remove from pan. Let cool completely before serving.
- Dust top of cake when cool with confectioner’s sugar {optional}. Slice and serve.
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Oh wow! What a delicious flavor combination and I’m loving the ingredient list!
Thanks Arman.
This I love pumpkin and ginger together! This cake sounds so yummy!
Thank you Marye.
That photo with the falling powdered sugar is just perfect! Love the pan design too!
Thanks Angie. I actually got the pan at Home Goods, my favorite place to by kitchenware.
looks moist and delicious!
Thanks Medeja.
Oooof I may just have to make this for Thanksgiving dessert!
I hope you do Matthew, and enjoy every bite.
Dear Amy, what a beautiful holiday cake. I love ginger..one of my favorite spices. This is truly splendid. Have a wonderful weekend dear. xoxo, Catherine
Thank you Catherine. You have a great weekend and an even better Thanksgiving!!
This cake would be a perfect dessert for Thanksgiving…or any time (my family loves pumpkin in summer!) I’m adding this to our menu for next week. Beautiful and delicious!
Thanks Alida. This cake would be great anytime of year!
I’m so jealous! Your trip looks gorgeous! Some day…. In the meantime, holy moly this cake! I want to come to your house!
Thanks Tanya, we had a great time, very blessed. This cake is pretty darn awesome hope you get whip up the recipe and get to enjoy a slice.
What a great holiday cake! Yummed and stumbled your post. 🙂
Oh, this pound cake sounds wonderful! Love the combination of the pumpkin with the ginger- a perfect fall dessert! 🙂
Thank you Carrie.
I love pumpkin but even more when you throw in ginger! What a perfect looking holiday bundt!
Thanks Brandy!
What a great sounding cake, I love the flavors!! I wish I has a slice of this I could enjoy with a hot cup of tea right now!
Thank you so much Erin! I hope you enjoyed that tea.
Pumpkin + ginger is such a great combo. This pound cake looks absolutely perfect!!
What a fabulous trip and this cake–perfection!
Thanks Kristen.
Just beautiful! And I love that it’s gf!!
Thanks Melissa