Made with whole food ingredients, and completely grain free, the base of this cake is properly paleo. Pumpkin, almond butter, eggs and raw honey (or maple syrup for seasonal flavor) make for a tender and tasty cake. I tossed in some chocolate chips, because I couldn't help myself. And added an espresso-bourbon glaze. Because espresso. And bourbon. But you can forego the naughty stuff, and keep this one nice. Or just go naughty and be like me.
I couldn't think of a thing to eat all summer. Then autumn hits, and I can't think of a thing I don't want to eat.
All the flavors of this season are my very most favorite. Pumpkin, maple syrup, pumpkin, pumpkin cookies, and bundt cakes. Yours too?
So I combined all of those incredible autumn aromas in one pretty little bundt cake. But kept it mostly good and entirely gluten-free. Because if I'm going to make myself a pumpkin bundt, I'm going to want to eat it without worrying about all the other stuff that comes with 67 slices of pumpkin bundt.
Just kidding. I didn't eat 67 slices.
This recipe only makes 8 slices.
I did eat 8 slices.
But, when you pull this Pumpkin Almond Butter Chocolate Chip cake out of the oven. Drizzle it in espresso-bourbon icing. (Just a smidge, of course, because we're being good. And it's not 5pm yet). Why, heaven.
Heaven on a plate.
Heaven in a bundt.
Heaven in your face.
And stuff like that.
If you make this recipe, I'd love to have you post a pic and tag me in it on IG. Click here to find and follow me over in that neck o' the woods.
Food Photography Geek-Out Moment
These images were shot with a Canon 5D Mk III paired with a Canon 24-70 f/2.8 . Shutterspeed was set to 125 so I could hand hold my camera, and still end up with a crisp-sharp shot. F/5.0 allowed most of the photo to be evenly clear. If the light is good, I'll always shoot f/5.0 on my overhead shots.
See my setup and discover even more tricks with my 90-Minute Food Photography Crash Course.
The backdrop was created using the Bea Lubas technique, which you can learn over at TwoLovesStudio. Once I tried this technique, I painted over 5 of my old backdrops, because I loved it so much. This one was painted over a precut Home Depot chalkboard, with Amy Howard One Step Grey and White Paint. This set of FolkArt Home Décor Chalk Paint is also a great option, a little more cost-friendly, too.
Wanna nerd out even more? Find tricks, tips and answers 24/7 in my Food Blogging, Photography & Videography Facebook Group. It's free to join!
GLUTEN FREE PUMPKIN ALMOND BUTTER CHOCOLATE CHIP BREAD WITH COFFEE BATTER
8-12 servings | 2 hours
FOR THE BUNDT:
- 8 eggs
- 16 oz raw almond butter
- 3/4 teaspoon sea salt
- 15 oz pumpkin puree
- 1 Tbsp pumpkin pie spice
- 1 Tbsp baking powder
- 1 Tbsp apple cider vinegar
- 1 cup pure maple syrup (or raw honey)
- 1 cup mini chocolate chips (I use Enjoy Life!)
- nonstick coconut oil ior baking spray**
- 1 1/2 cups powdered sugar
- 2 Tbsp coffee, cold brew or instant espresso
- 1 Tbsp bourbon
- 1 Tbsp milk
Spray a NordicWare Elegant Party Bundt Pan with nonstick (to make the purely paleo, you'll want to stick with coconut oil. However, the batter bakes up quite sticky. So I found that baking spray with a bit of flour is the best way to ensure the cake removed cleanly from the pan. Alternately, line with nonstick aluminum foil, molding the nonstick portion of the foil toward the inside of the cake, and taking care to press the foil against the bundt, so as to get the pretty bundt shape).
Bake at 350°F for 55-60 minutes, until the center of the bundt springs back when touched lightly.
Remove from pan while slightly warm (but not hot), for best results.
If desired, whisk together icing ingredients and drizzle over the top of the cake.