Ingredients
- Cake
- 2 cups all-purpose flour
- 1 cup all-natural sugar ½ cup more if you like a sweeter cake
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons pumpkin pie spice
- 1 cup almond milk
- 1 ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- Glaze
- 1 cup powdered sugar
- 2 tablespoons almond milk
- 1 tablespoon pumpkin puree
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
Instructions
- Pre-heat oven to 350 degrees and brush a bundt pan with oil or spray with cooking spray.
- Whisk together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl to remove any lumps.
- In a smaller bowl mix together the milk, pumpkin puree and vanilla extract.
- Pour into the flour and mix with hand mixer until well combined, about 2 to 3 minutes.
- Transfer to baking pan and place in center of oven to bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Allow cake to cool slightly before inverting cake onto serving dish.
- While cake is baking mix together the glaze ingredients until smooth and creamy.
- Drizzle glaze over cake, slice and serve.
- Store leftover cake, if you have any, in an airtight container in the fridge. Heat slightly before serving.
Nutrition
Calories: 204kcal | Carbohydrates: 45.9g | Protein: 3g | Fat: 1.4g | Saturated Fat: 0.1g | Sodium: 254mg | Fiber: 1.8g | Sugar: 27.6g
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