This Pumpkin Praline Vanilla Bean Bundt Cake has all the fall flavors. The warm pumpkin spices and the smooth, rich vanilla flavor make this melt-in-your-mouth cake perfect for a fall-time treat.
Gluten-Free Pumpkin Praline Vanilla Bean Bundt Cake
This recipe is straightforward to make and gluten-free, too. Although you can substitute for gluten flour if needed. We topped it with a rich glaze and topped it with chopped pecans. However, you could skip the glaze and sprinkle confectioners sugar on top, which would be just as good. Using vanilla bean paste gives the cake vanilla sprinkles, so everyone will know you used real vanilla to flavor it. This cake is exactly what you need. Its texture is so light and tender that it will melt in your mouth.
Bundt Cake Ingredients and Directions
To make this Pumpkin Praline Vanilla Bean Bundt Cake, you will need the following ingredients;
- Gluten-free flour
- Baking powder
- Baking soda
- Cinnamon
- Ground nutmeg
- Cocoa powder
- Salt
- Large eggs (room temp)
- Sugar
- Brown sugar
- Pumpkin purée
- Vegetable oil
- Vanilla bean paste or half a vanilla bean
- Chopped pecans
Coat your bundt pan with non-stick oil • In a glass bowl, combine flour, baking powder, baking soda, cocoa, salt, cinnamon, and nutmeg. • Using a mixer, whisk together eggs, sugar, and brown sugar until thoroughly blended. • Add pumpkin purée, vanilla bean paste (or scraped vanilla bean seeds), and oil. Whisk again until blended. • Little by little, add the dry mixture to the wet mixture until combined. • Fold in the chopped pecans. • Pour the batter into the bundt pan, and bake for 45-55 at 345 degrees F. A toothpick will come out clean when it’s done.
Glaze Ingredients and Directions
- Organic brown sugar
- Dairy-free butter
- Heavy whipping cream
- Vanilla extract
- Salt
• Place all the ingredients in a pot and cook on medium-low heat while stirring. • Once combined, bring to a boil and cook for about 2 minutes until the sauce thickens.
This was made by Golden Grace Kitchen
Pumpkin Praline Vanilla Bean Bundt Cake
Equipment
- 1 bundt pan
Ingredients
For the Pumpkin Praline Vanilla Bean Bundt Cake
- 2¾ cups gluten-free flour
- 1½ tsp. baking powder
- 1 ½ tsp. baking soda
- 2 tsp. cinnamon
- ½ tsp. ground nutmeg
- 1 tbsp. cocoa powder
- ½ tsp. salt
- 4 large eggs (room temp)
- 1 cup sugar
- 1 cup brown sugar
- 15 ounces Pumpkin puree
- 1 cup vegtable oil
- ½ tbsp vanilla bean paste (or the seeds from half a vanilla bean)
- ½ cup chopped pecans
Glaze Ingredients
- ½ cup brown sugar
- 6 tbsp. butter
- 3 tbsp. heavy whipping cream
- ¼ tsp. vanilla extract
- ½ tsp. salt
Instructions
Bundt Cake
- Coat your bundt pan with non-stick oil
- In a glass bowl, combine flour, baking powder, baking soda, cocoa, salt, cinnamon, and nutmeg.2¾ cups gluten-free flour, 1½ tsp. baking powder, 1 ½ tsp. baking soda, 2 tsp. cinnamon, ½ tsp. ground nutmeg, 1 tbsp. cocoa powder, ½ tsp. salt
- Using a mixer, whisk together eggs, sugar, and brown sugar until thoroughly blended.4 large eggs, 1 cup sugar, 1 cup brown sugar
- Add pumpkin puree, vanilla bean paste, and oil. Whisk again until blended.15 ounces Pumpkin puree, 1 cup vegtable oil, ½ tbsp vanilla bean paste
- Little by little, add the dry ingredients to the wet and mix until combined.
- Fold in the chopped pecans½ cup chopped pecans
- Pour the batter into the bundt pan, and bake for45-55 at 345 degrees F. A toothpick will come out clean when it's done.
Glaze
- Place all the ingredients in a pot and cook on medium-low heat while stirring.½ cup brown sugar, 6 tbsp. butter, 3 tbsp. heavy whipping cream, ¼ tsp. vanilla extract, ½ tsp. salt
- Once combined, bring to a boil and cook for about 2 minutes until the sauce thickens.
