Autumn is pumpkin season, and this heavenly cake is what you are craving. A perfect cake to serve to guests or to enjoy all on your own. I have to admit I ate it for dessert and at breakfast with a hot cup of coffee. 
Yield 1 full-size bundt cake
2 cups 1:1 gluten-free flour
1 cup almond flour
¾ cup coconut sugar
2 tsp baking powder
1 tsp baking soda
1¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ cup melted coconut oil + more for greasing the pan
2 large eggs
1½ cups pumpkin puree
1 cup almond milk
1 tsp vanilla extract
1 cup powdered sugar
2 Tbsp maple syrup
¼ tsp maple extract
2 Tbsp bourbon
Preheat oven to 350℉
For the cake, mix the 1:1 flour, almond flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice in a bowl. 
In a second bowl, whisk together the melted coconut oil, eggs, pumpkin, milk, and vanilla. Pour the wet mixture into the dry mixture and stir to combine. 
Grease the bundt pan with coconut oil and pour the cake batter into the pan. 
Bake for approximately 45 minutes, depending on the depth of your pan. It is done when you insert a skewer, and it comes out clean. 
Remove the cake from the oven and cool on a cooling rack for 15 minutes. Then carefully invert the cake onto the cooling rack for it to continue to cool. 
For the glaze, add all the ingredients to a small bowl and whisk together thoroughly. 
Once the cake is at room temperature, place the cake on a plate and drizzle the maple glaze over the top. Slice and serve. 
Just Salt It, and enjoy! 
Card image cap