Pumpkin Chia Bundt Cake | Gluten-free, Corn-free, and Nut-free

Ok, so my last food post was pumpkin spice themed… and here I go pumpkin-ing it up again, because pumpkin stuffs are awesome. Especially this gluten-free, corn-free, and nut-free bundt cake. It is so moist and delicious, you would never know it was blah-blah-blah-free. In fact, you could serve it at your next holiday party or at Thanksgiving dinner, and the other guests would be none-the-wiser. Seriously. Holy, pumpkin goodness.

Not only is this cake absolutely delicious, but is packed with fantastic nutritional value from the added chia seeds. Those little buggers are an excellent source of protein, fiber, omega-3’s, and antioxidants. So you can have your cake, and eat it too, knowing you are getting vital nutrients! How wonderful is that?


Cake Ingredients:

  • 3/4 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup buckwheat flour
  • 2 tsp baking powder (corn free version here)
  • 1 tsp baking soda
  • 1 tsp finely ground sea salt
  • 2 tsp pumpkin pie spice
  • 2 Tbsp chia seeds
  • 1 1/2 cups organic cane sugar
  • 1/2 cup coconut palm sugar (or additional 1/2 cup of cane sugar if intolerant to coconut)
  • 1/2 cup palm shortening
  • 4 pasture raised eggs – beaten until fluffy
  • 1 cup applesauce
  • 2 cups pumpkin purée

Pumpkin Glaze Ingredients:

  • 1 cup unsifted powdered sugar (corn-free version here)
  • 2 Tbsp butter or coconut oil softened
  • 2 tsp pumpkin pie spice
  • 2-3 Tbsp pumpkin purée


Preheat oven to 350 F. Grease your bundt pan using a paper towel with a bit of coconut oil or melted butter, then dust it with a bit of rice flour.

In a large mixing bowl, combine the flours, baking powder, baking soda, sea salt, pumpkin pie spice, and chia seeds. Mix well, with a whisk, then set aside.

In your hands-free electric mixer (or separate large mixing bowl if you do not have a hands-free version) combine the sugars and palm shortening and mix well. Add the beaten eggs, applesauce, and pumpkin purée then beat until well combined, scraping down the side of the bowl if needed. With the mixer running, slowly add your flour mixture until it is well combined.

Pour the cake mixture into your pre-greased bundt pan. Shake it around a bit to make sure the mixture is evenly distributed. Pop it in the oven and bake for 60 minutes. Test with a toothpick to see if it is done – toothpick should come out dry.

Allow the cake to cool completely before removing from the pan onto a cake plate. When it is finally cooled you can prepare your pumpkin glaze by combining the sugar, butter/coconut oil, and pumpkin pie spice in a food processor. Once it is well combined, add 2-3 Tbsp. of pumpkin purée and process again until smooth.

Drizzle your pumpkin glaze over the top of the bundt cake, and voila! You are ready to enjoy your awesome, allergy free, pumpkin spice creation.


I hope that you enjoy this cake! It is sure to wow your friends and family at your next celebration! If it makes it there… This cake barely makes it a day in my house before it is completely devoured!


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