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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.