Pumpkin and Ginger Pound Cake {gluten free}

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.

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.

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.

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. 

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

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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.

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