Pumpkin Spice Molasses Bundt Cakes
- 1/2 cup organic molasses (unsulphered)
- 3/4 cup olive oil
- 3/4 cup pear juice
- 1 tsp apple cider vinegar
- 1, 15 oz can of solid-pack pumpkin (or ~ 2 cups freshly roasted sugar pie pumpkin, mashed until smooth)
- 2 tbsp organic cane sugar
- 1 cup super-fine almond flour
- 2 1/2 cups gluten-free 1-to-1 baking flour (I used this brand.)
- 2 tsp baking soda
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp ground ginger
- 1/8 tsp allspice
- 1/4 tsp fine grain sea salt
- olive oil for greasing the bundt pan
- pecan halves (optional, for topping)
Spiced Icing (Optional)*
- 1/2 cup organic powdered sugar
- 1/2 cup vegan cream cheese
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 cup almond milk
- Preheat the oven to 350°F. Grease the bundt cake pan with olive oil. Set aside.
- Make the icing. Combine all icing ingredients in a food processor. Whirl away until smooth and creamy. Pour the icing into a medium-sized bowl and allow it to chill in the refrigerator.
- Make the cakes. Combine molasses, olive oil, pear juice, vinegar and organic cane sugar in a medium-sized bowl. Whisk until well blended.
- In a separate medium-sized bowl, sift in flours, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, allspice and salt. Stir to combine.
- Place pumpkin puree in a small bowl.
- Alternate: flour mixture; molasses/oil/juice mixture; and pumpkin, beating gently after each addition. Aim for a smooth cake batter texture with airiness. Do not overbeat.
- Evenly transfer the batter to a greased, 6-cavity mini fluted bundt cake pan. (Affiliate link)
- Gently tap the cake pan on a countertop a few times to even out the batter.
- Bake cakes for 35 minutes or until a toothpick inserted near the center of each cake comes out clean.
- Cool for approximately 10-15 minutes before inverting onto a wire rack.
- Remove pan carefully from cake and allow to cool completely before icing.
- Remove icing from the refrigerator. Give it a stir, then carefully dip the tops of each cooled cake into the icing. Top a pecan in the center of each iced cake. Enjoy!
*Alternative topping ideas: 1) Grab a handful of walnuts, pecans and/or nuts of your choice. Grind them in a food processor or with a rolling pin to make a fine nut “dust.” Top as desired. 2) Dust powdered sugar over the top of each bundt and/or decorate cakes with fruit.