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You are here: Home / Recipe Categories / Desserts / Cupcakes & Cakes / Pumpkin and Ginger Pound Cake {gluten free}

Pumpkin and Ginger Pound Cake {gluten free}

20 Novby Amy29

Prep Time: 10m
|
Total Time: 55m
|
Gluten free
|
Vegetarian

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.

Pumpkin Ginger Pound Cake Recipe Gluten Free | ahealthylifeforme.com

A bike ride through Sonoma inspires me to bake more.

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. A true buffet of color for the eyes. GORGEOUS!

All the delicious wine we drank didn’t hurt either.

Sonoma Vineyard on bike tour | ahealthylifeforme.com

I tend to overcook for Thanksgiving.  Who’s complaining?

Now that I am back home I am on the Thanksgiving train.  I have been writing the menu, making a schedule of when to cook what. I can’t wait 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.

Pumpkin Ginger Pound Cake Recipe Gluten Free | ahealthylifeforme.com

When is a cake dessert or breakfast?

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 with #ahealthylifeforme. 

Pumpkin Ginger Pound Cake Recipe Gluten Free | ahealthylifeforme.com

Pumpkin Ginger Pound Cake Recipe Gluten Free | ahealthylifeforme.com

Are you looking for more pumpkin recipes? Click (here)

Pumpkin Ginger Pound Cake Recipe Gluten Free | ahealthylifeforme.com
Print

Pumpkin and Ginger Pound Cake {gluten free}

Pumpkin and Ginger Pound Cake is a moist delicious cake, loaded with fall flavors. Perfect to enjoy during the week and pretty enough to add to your holiday menu.
Course Breakfast, Dessert
Keyword Cake, Gluten Free, Pumpkin
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Amy

Ingredients

Dry Ingredients

  • 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

Wet ingredients:

  • 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

Topping

  • Confectioners Sugar {optional}

Instructions

  1. Preheat oven to 350°, set oven rack in middle position.
  2. Spray a 10" Bundt pan with non-stick organic spray. {You can use a 13 x 9 baking pan}
  3. 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.
  4. In a second bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, salt and pumpkin spice mix.
  5. Add dry ingredients into wet, slowly stirring until combined. Set aside
  6. 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.
  7. Spoon batter into prepared pan, spreading it evenly with a rubber spatula.
  8. Bake for 40-45 minutes or until cake tester comes out clean. {If using 13 x 9" pan, 30-35 minutes}
  9. Set pan aside on rack to cool for 10 minutes.
  10. 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.
  11. Dust top of cake when cool with confectioner’s sugar {optional}. Slice and serve.
 
3.3.3077

 Pumpkin and Ginger Pound Cake Recipe | ahealthylifeforme.com YOU MIGHT ALSO LIKE

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 Paleo Chocolate Pumpkin brownies are chewy, dense, moist and delicious chocolate pumpkin brownie recipe | ahealthylifeforme.comPumpkin Ginger Pound Cake Recipe Gluten Free | ahealthylifeforme.com

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Under: Cupcakes & Cakes, Desserts, Gluten Free, Vegetarian 29 Comments

« 10 Tips For Healthy Holiday Eating
Weekly Meal Plan Week 12 »

Comments

  1. Arman @ thebigmansworld says

    November 20, 2015 at 7:49 am

    Oh wow! What a delicious flavor combination and I’m loving the ingredient list!

    Reply
    • Amy says

      November 20, 2015 at 7:37 pm

      Thanks Arman.

      Reply
  2. Marye says

    November 20, 2015 at 8:00 am

    This I love pumpkin and ginger together! This cake sounds so yummy!

    Reply
    • Amy says

      November 20, 2015 at 7:37 pm

      Thank you Marye.

      Reply
  3. Angie | Big Bear's Wife says

    November 20, 2015 at 9:51 am

    That photo with the falling powdered sugar is just perfect! Love the pan design too!

    Reply
    • Amy says

      November 20, 2015 at 7:37 pm

      Thanks Angie. I actually got the pan at Home Goods, my favorite place to by kitchenware.

      Reply
  4. Medeja says

    November 20, 2015 at 11:10 am

    looks moist and delicious!

    Reply
    • Amy says

      November 20, 2015 at 7:36 pm

      Thanks Medeja.

      Reply
  5. Matthew From Nomageddon says

    November 20, 2015 at 12:30 pm

    Oooof I may just have to make this for Thanksgiving dessert!

    Reply
    • Amy says

      November 20, 2015 at 7:36 pm

      I hope you do Matthew, and enjoy every bite.

      Reply
  6. Catherine says

    November 20, 2015 at 1:28 pm

    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

    Reply
    • Amy says

      November 20, 2015 at 7:36 pm

      Thank you Catherine. You have a great weekend and an even better Thanksgiving!!

      Reply
  7. Alida says

    November 20, 2015 at 3:13 pm

    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!

    Reply
    • Amy says

      November 20, 2015 at 7:34 pm

      Thanks Alida. This cake would be great anytime of year!

      Reply
  8. tanya says

    November 20, 2015 at 6:42 pm

    I’m so jealous! Your trip looks gorgeous! Some day…. In the meantime, holy moly this cake! I want to come to your house!

    Reply
    • Amy says

      November 20, 2015 at 7:34 pm

      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.

      Reply
  9. Ramona W says

    November 20, 2015 at 9:24 pm

    What a great holiday cake! Yummed and stumbled your post. 🙂

    Reply
  10. Carrie @Frugal Foodie Mama says

    November 21, 2015 at 8:04 am

    Oh, this pound cake sounds wonderful! Love the combination of the pumpkin with the ginger- a perfect fall dessert! 🙂

    Reply
    • Amy says

      November 22, 2015 at 7:54 pm

      Thank you Carrie.

      Reply
  11. Nutmeg Nanny says

    November 21, 2015 at 2:54 pm

    I love pumpkin but even more when you throw in ginger! What a perfect looking holiday bundt!

    Reply
    • Amy says

      November 22, 2015 at 7:54 pm

      Thanks Brandy!

      Reply
  12. Erin @ Dinners, Dishes, and Desserts says

    November 22, 2015 at 6:04 pm

    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!

    Reply
    • Amy says

      November 22, 2015 at 7:54 pm

      Thank you so much Erin! I hope you enjoyed that tea.

      Reply
  13. Cathy Trochelman says

    November 23, 2015 at 11:36 am

    Pumpkin + ginger is such a great combo. This pound cake looks absolutely perfect!!

    Reply
  14. Kristen says

    November 15, 2016 at 8:33 am

    What a fabulous trip and this cake–perfection!

    Reply
    • Amy says

      November 16, 2016 at 12:41 pm

      Thanks Kristen.

      Reply
  15. Melissa says

    November 15, 2016 at 10:03 pm

    Just beautiful! And I love that it’s gf!!

    Reply
    • Amy says

      November 16, 2016 at 12:40 pm

      Thanks Melissa

      Reply
  16. Maria Urbina says

    September 21, 2018 at 11:39 am

    HI! Can you use something instead of Tapioca flour! That cake looks amazing!

    Reply

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Hi There!

Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>

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