This Gluten Free Sour Cream Pumpkin Bundt Cake is a tender, moist, pumpkin spiced bundt cake topped with a creamy semi-sweet chocolate ganache and Heath bits.
How did this recipe slip through the cracks?!
I was debating between serving my maple pumpkin swirl cheesecake and this beauty of a pumpkin bundt cake for our Thanksgiving dessert last month. The pumpkin cake was already baked and frozen, and the cheesecake was a brainstorm I was contemplating making. The deciding factor was ultimately in the fact that this cake didn’t last until Thanksgiving.
I had stuck the pumpkin cake in the freezer right after making it with a huge smile on my face, knowing that I could at least check one pre-Thanksgiving chore off my list. And then I tried to forget about the cake.
I tried really hard to forget about the rich, moist, pumpkin spiced bundt cake hanging out in my freezer BEGGING to be eaten.
And then I decided, Thanksgiving is a few days away and I love baking, so surely I can whip up my cheesecake creation by then. Plus, it would have been cruel for me to turn my head to such a request coming from the freezer.
…we invited friends over for dinner to enjoy some good company, good food, and LOTS of good cake.
This Gluten Free Sour Cream Pumpkin Bundt Cake did not disappoint. I can’t even describe to you the goodness radiating from this circular wreath of baked heaven.
The sour cream assures this cake is rich and moist. It also gives it a denser, yet still soft and smooth texture, almost like that of a pound cake. The canned pumpkin also adds moisture to this cake as well as that yummy fall flavor. And who doesn’t pair pumpkin with spices like cinnamon, nutmeg, allspice and ginger?!
But aside from the perfection of this cake, the topping just elevates the flavors even more. I topped this cake with a dark chocolate ganache and sprinkled some Heath toffee bits on top.
Sounds fancy, huh?
Not really! Making ganache is a cinch in the microwave. You just heat up some heavy cream, stir in dark chocolate or semi-sweet chocolate chips, and heat a little more until fully melted. Then just give that silky smooth chocolate a drizzle all around your bundt cake and throw on those toffee bits.
The caramel in the toffee pairs so well with the pumpkin flavor of the cake. They were pretty much made to go together, believe me. And, of course, chocolate tastes amazing on pretty much everything…well, within the parameters of dessert.
So now the holiday dessert debate presents itself again. Do I make this fancy Gluten Free Sour Cream Pumpkin Bundt Cake for Christmas dessert or my sophisticated Cranberry Clementine Cake??? Hmmm…or maybe BOTH!
What dessert are you making for Christmas?
- For the Cake:
- 2 sticks butter, room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ¾ cup coconut flour
- ¾ cup sweet sorghum flour
- ½ cup potato starch
- ¼ cup gluten free oat flour
- ¼ cup tapioca starch
- ¼ teaspoon xanthan gum
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 cup sour cream
- For the Chocolate Ganache:
- 2 cups semi-sweet chocolate chips
- ½ cup heavy cream
- Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating for 30 seconds after each addition. Add vanilla and mix until smooth.
- In a smaller mixing bowl, sift together coconut flour, sorghum flour, potato starch, oat flour, tapioca starch, xanthan gum, salt, cinnamon, baking powder, baking soda, nutmeg, allspice, and ginger.
- Add half of dry ingredients to wet and mix on low until smooth, scraping sides as needed.
- Add sour cream and canned pumpkin and mix until smooth. Add remaining dry ingredients and mix until smooth. Allow batter to sit for 5 minutes to absorb some moisture.
- Pour batter into bundt pan and bake at 350 degrees for 45-55 minutes or until top spring back at the touch of a finger and toothpick inserted near center comes out clean with few crumbs.
- Remove cake from oven and set on cooling rack for 20-30 mins. Put plate over top of bundt pan and flip to release cake.
- To make ganache, pour heavy cream in a microwave safe bowl. Heat for one minute or until bubbly. Pour in chocolate chips and stir until smooth mostly melted. Return to microwave for 30 seconds. Stir until smooth, heating in 15 second intervals if needed.*