Spicy Pumpkin and Apple Bundt Cake
Spicy Pumpkin and Apple Bundt Cake
Ingredients
Wet ingredients
- 1½ cups pure pumpkin puree
- 1 cup unsweetened applesauce
- ½ cup buttermilk
- 2 large eggs, lighty beaten
- ½ egg whites
- ¼ cup blackstrap molasses
- 1 tbsp white wine vinegar
- 1 tsp pure vanilla extract
Dry Ingredients
- 300 g 2½ cups spelt flour
- 70 g ½ cup arrowroot flour
- 2 tbsp baking powder
- 1 tbsp baking soda
- ½ tsp Himalayan salt
- 2 tsp ground Ceylon cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp ground allspice
- ¼ tsp ground clove
- ¼ tsp ground cardamom
- 1 tsp ground ginger
Add-ins
- 2 red apples, skin on, cut into small cubes (I used Spartan)
- 350 g raw pumpkin, peeled and diced
Garnish
- 2 tbsp raw unsalted pumpkin seeds
For the icing
- 4 scoops vanilla flavored whey protein powder
- date paste
- ½ cup pure pumpkin puree
- ¼ cup unsweetened applesauce
- ¼ cup plain Greek yogurt
- 2 tbsp unrefined coconut oil, softened
- ¼ tsp ground Ceylon cinnamon
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
Instructions
- 1
Preheat your oven to 375F and coat a 9½" Bundt pan with cooking spray or olive oil; set aside
- 2
In a large non-stick pan, cook the pumpkin and apple cubes over medium-high heat just to soften them up a little bit, about 2-3 minutes. Turn off the heat and let cool while you prepare the batter.
- 3
In a large mixing bowl, combine dry ingredients and whisk until well incorporated; reserve.
- 4
In a separate bowl, add all of the wet ingredients and mix vigorously with a whisk until smooth and well combined.
- 5
Pour wet ingredients into dry and stir with a wooden spoon or rubber spatula until just combined then delicately fold in reserved pumpkin and apple cubes.
- 6
Pour mixture into prepared pan and bake for 35-40 minutes until top looks nice and golden and a toothpick inserted in the center comes out clean.
- 7
Let cool for 2-3 minutes before returning onto a wire rack to cool completely.
- 8
In a medium bowl, add date paste and pumpkin puree and whisk vigorously until well combined. Add applesauce, yogurt and coconut oil. Mix well.
- 9
In a separate bowl, combine protein powder and spices and give that a quick whisk to make sure the spices are distributed evenly.
- 10
Add this to the pumpkin mixture and mix delicately until smooth and creamy.
- 11
Transfer cake to a service plate and pour icing all over the top, letting it drip over to the sides.
- 12
Garnish with raw, unsalted pumpkin seeds.
- 13
Keep refrigerated in an airtight container for up to a week.
