Gluten-Free Pumpkin Spice Bundt Cake RECIPE – by Yelena Derkach

I am wife, a mother and a nurse. My faith and family are my life. Leading a God-honoring lifestyle is our family’s goal. I am passionate about taking care of my family and keeping them healthy. We focus on simple and wholesome living, which naturally translates into my cooking. It is all about real food! My two boys keep me very busy, so whatever I cook must be nutritious, delicious and simple.

When it  comes to dessert I want to ensure that what I bake is made of the best quality ingredients possible. This, dare I say, healthy dessert will easily satisfy any sweet tooth and fill your home with the aroma of warm pumpkin spices this winter. It is free of refined sugar and flour, yet it is so decadent that no one will ever believe it’s grain-free. So this holiday season, prepare to have your cake and eat it too!

My sister, Veronika, introduced me to this recipe, which can be made into muffins, a simple loaf, or in my case, a bundt cake. If you don’t have a pumpkin spice mix, you may substitute with 2 tsp cinnamon and ½ tsp ground nutmeg.


2 cups almond butter
1 1/2 cups pumpkin puree
2 eggs, beaten
1/2 cup honey or maple syrup
2 1/2 Tbsp pumpkin spice mix
1 1/2 tsp vanilla extract
2 tsp baking soda
½ cups dark chocolate chips


Preheat oven to 325 F.
Mix all ingredients together and pour into a well-greased and floured (use a GF flour mix) bundt cake or loaf pan.
Bake for 45 – 50 minutes, until a knife comes out clean. For muffins, decrease baking time to about 30 minutes. Enjoy!







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