Fall is my favorite season. In New England the air becomes crisp, the light changes, and among other things, we celebrate quite a few birthdays in my family. Since I moved to the United States I also learned to appreciate the flavor of pumpkin in sweets. Before, when I lived in Italy, pumpkin was mostly used in risotto or soups. But my culinary growth has broadened my horizons and, boy, am I happy that pumpkin has found its way into my baked goods!
This recipe had caught my eye a few times during the last few weeks. The combination of mocha and pumpkin was very appealing. I chose to adapt the recipe from Zoë François.
ENJOY!
Gluten-free Pumpkin Mocha Bundt Cake
Course: DessertDifficulty: Easy20
minutes1
hour10
minutesIngredients
240 g 240 vegetable oil – 1 cup
200 g 200 granulated sugar – 1 cup
227 g 227 light brown sugar – 1 cup
3 large 3 eggs
425 g 425 canned pumpkin puree – 1 can
120 g 120 evaporated milk – 1/2 cup
1 Tablespoon 1 vanilla extract
2 Tablespoons 2 glycerin
350 g 350 Simona’s Flour Mix – 1 1/4 cups
1 1/2 teaspoons 1 1/2 baking soda
1 teaspoon 1 salt
1 1/2 teaspoons 1 1/2 pumpkin pie spice*, divided
20 g 20 unsweetened cocoa – 2 Tablespoons
1 teaspoon 1 instant espresso
25 g 25 Confectioners’ sugar for dusting – 1/4 cup
Directions
- Preheat oven to 350°F. Butter and flour a 10-cup Bundt Pan.
- In a large bowl, combine the oil, sugar, brown sugar, and eggs. Once they are well combined add the pumpkin puree, vanilla, evaporated milk, and glycerin.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the pumpkin mixture and mix until it all comes together in a smooth batter.
- Divide the b batter into two bowls. Stir the espresso and cocoa powder into one of them; and stir one teaspoon of the pumpkin pie spice in the other.
- Pour the two batters into the prepared pan, in alternate layers.
- Bake for about 1 hour 10 minutes or until a tester comes out with moist crumb.
Allow to cool in pan for about 15 minutes, then turn cake out onto a serving dish. Once the cake is cool combine confectioners’ sugar and remaining 1/2 teaspoon of pumpkin spice for the topping and sprinkle it over the top of the cake.
Notes
- *To make your own pumpkin pie spice blend together 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon each of ground nutmeg and cloves.
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