Pumpkin Stout Gingerbread Bundt (Edit recipe)

Pumpkin Stout Gingerbread Bundt is a super-moist cake that features your favorite fall spices and is accented with a delicious pumpkin icing.

20 minutes

1 hour and 25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	709
Fat:	25 g
Carbohydrates:	116 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	524 mg
Fiber:	5 g
Sugars:	83 g
Calculated per serving.

by freebellyrecipes

View original recipe

Serves: 8

Ingredients

.75 cups Gluten-Free Stout Beer, Glutenberg
.75 cups Molasses
.5 tsp Baking Soda
1 cup Gluten Free Flour, 1:1 Gluten-Free
1-.25 cup Almond Flour
.75 cups Oat Flour
1-.5 tsp Baking Powder
1-.75 Tbsp ground Ginger
1 tsp Ground Cinnamon
.25 tsp ground Cloves
.25 tsp Nutmeg, Ground
1 tsp Salt
3 Egg
1 cup Brown Sugar, Dark
1 cup Granulated White Sugar
15 oz Pumpkin Purée, 100% Pure
.75 cups Coconut Oil, Refined
1-.25 cup Powdered Sugar
3 Tbsp Pumpkin Purée, 100% Pure
.5 tsp Pure Vanilla Extract
.25 tsp Salt
1 tsp Almond Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325°F Convection or 350°F Conventional. Generously grease a 10" bundt cake pan, and dust with flour, knocking out excess. Place the greased pan in a cool place.
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda. The baking soda will react with the molasses and stout mixture. Be sure to continue to whisk until the mixture has settled to avoid overflow. Then cool to room temperature and set aside.
Sift together the gluten-free, almond, and oat flours, baking powder, and spices in a large bowl. Whisk together eggs and sugars.
Reserve 3 Tablespoons of pumpkin puree for the icing and set aside. Then, whisk in the pumpkin, coconut oil, then molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into bundt pan and tap on the working surface to eliminate air bubbles. Bake in the middle of the oven until a tester comes out with just a few moist crumbs adhering, about 55-75 minutes, depending on your oven. Cool the cake pan completely before turning it out.
Mix powdered sugar (sifted), pumpkin, salt, vanilla, and almond milk together in a mixing bowl. Cover with plastic wrap and set aside in a cool place.
Once completely cooled, give the cake pan a few good taps on your counter before turning out the cake to unmold.
To ice, place your cake onto a wire rack or your serving dish. Drizzle the icing over the cake.
Serve and Enjoy!