Gluten Free Sour Cream Pumpkin Bundt Cake with Chocolate Ganache
 
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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.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 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
Directions
  1. Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
  2. 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.
  3. 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.
  4. Add half of dry ingredients to wet and mix on low until smooth, scraping sides as needed.
  5. 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.
  6. 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.
  7. 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.
  8. 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.*
Notes
*When heating chocolate, you need to stir for a while in between heating intervals as the warm bowl and melted chocolate will continue to melt the chocolate chips. Make sure to stir for at least 1-2 minutes before returning to microwave.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-sour-cream-pumpkin-bundt-cake-with-chocolate-ganache/