GF Chocolate Pumpkin Bundt Cake



1½ cups rice flour

½ cup buckwheat flour

⅓ cup + 1 Tbsp. arrowroot powder

1 cup coconut sugar

½ cup cocoa

1½ tsp. baking powder

1½ tsp. baking soda

½ tsp. sea salt

2 tsp. pumpkin spice blend

2 eggs

1 cup buttermilk

1 Tbsp. vanilla

2 cups pumpkin puree

Cinnamon Cream


Preheat oven to 350˚ prepare Bundt pan by greasing with coconut oil and flouring with rice flour.

In a mixing bowl combine the dry ingredients: rice flour, buckwheat flour, arrowroot, Coconut sugar, cocoa, baking powder, baking soda, salt, pumpkin spice blend.

In another mixing bowl combine the eggs, buttermilk, vanilla and pumpkin puree and mix together until thoroughly blended. Using a rubber spatula, slowly add dry ingredients to wet ingredients and stir until just blended.

Pour batter into prepared Bundt pan. Bake about 40-45 minutes or until toothpick inserted into cake comes out clean. Allow to cool 10 minutes, turn pan over onto serving platter, cool 10 more minutes and spread with I Heart Frosting or dollop with Cinnamon Cream.