Pumpkin Bundt Cake| Gluten-Free|

Описание: Hello all and welcome back to our kitchen at Roco&Co.!
In today’s video we will be preparing Gluten-free Pumpkin Cake.

Yields: 12 cupcakes and 9 inch bundt cake

Recipe

-2 cups Cup4Cup Multipurpose Flour (280 grams)
-1 cup brown sugar (235 grams)
½ cup white sugar (120 grams)
-2 teaspoons baking powder (9 grams)
-1 teaspoon baking soda (5 grams)
½ teaspoon salt (4 grams)
-1 ¼ teaspoon cinnamon (4 grams)
½ teaspoon nutmeg (1 gram)
½ teaspoon ginger (1 gram)
¼ teaspoon cloves
4 eggs
-½ cup light olive oil (100 grams)
-½ cup yogurt (120 grams)
-2 cups pumpkin puree (15 oz)
-2 teaspoons vanilla extract (10 grams)



Instructions

Stir to combine flour, sugars, leaveners, and spices in large bowl. Add vanilla extract and pumpkin. Mix lightly. Pour in oil and stir. Finally add Greek yogurt and eggs. Stir till mixture is thoroughly combined.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil bundt pan thoroughly and line cupcake tray with 12 liners. Fill with batter.

Bake for approximately 25 minutes, or until inserted toothpick comes out clean.
Let cool completely before applying frosting of choice (we used American buttercream).

Enjoy, from our kitchen to yours!

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