Gluten Free Pumpkin Applesauce Bundt Cake (adapted from


  • 4 Eggs
  • 2 cups coconut palm sugar
  • 2 cups cooked/canned pure Pumpkin Puree
  • 1 cup unsweetened, natural Applesauce
  • ½ cup Extra Virgin Olive Oil
  • 2 cups any Gluten-Free Flour Mix (I use King Arthur’s GF Flour)
  • 1 tsp Sea Salt
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder (corn-free; Hain Pure Foods is great)
  • 2 tsp Cinnamon


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat eggs until fluffy.
  3. Blend in sugar, pumpkin, applesauce, and oil by hand or with a mixer on low just until combined. Do NOT overmix!
  4. Add all dry ingredients, one at a time, blending together.
  5. Pour batter into a large, greased bundt pan and bake for 1 hour.
  6. Check with a toothpick/knife to make sure it’s cooked through. If cake sticks to the utensil, bake 5 more minutes and test again.
  7. When done, cool, and enjoy!


Freeze left-overs, wrapping in parchment paper before storing. Do NOT try to make this cake in any regular pan. Because of its moisture level, it will only cook normally in a bundt pan.