I don’t think I have told you that I am going to Mexico next week. My actual 40th birthday is not until Christmas week, but my awesome husband has planned a big fat trip with our friends to Cabo to celebrate my 40 years (he’s a good egg) for the first weekend in November- cuz no one likes to travel in December.
I am so excited and can practically taste the tequila and guacamole as I write this. I plan to spend 5 days being a lounge lizard in the sun and preferably racking up laughs and freckles in crazy amounts.
Typically before embarking on a vacation I might spend some time thinking about how to eat in a way that will make me feel more comfortable(at least that’s the idea) in a bathing suit- but I have to be honest- between my absolutely bonkers schedule and the fact that I am still spinning like a lunatic (I am at 53 spins in 8 weeks and counting!!!) I am just eating whatever the hell I want and not worrying about it. Plus there is something really liberating about turning 40 and letting go of some of the ideas I have had about the way things (and myself) need to be. I am all about flexibility, acceptance and adaptability right now, and I think that it has to include embracing my god given right to a little cellulite- right? So let’s eat cake and STILL hit the beach!
Which brings me to the fact that I made a considerable dent in this cake last weekend. Because it is SO DAMN GOOD. Like Pete even got into it (cake isn’t really his thing) and freaked out and asked me please not to bake any more cakes before we went on vacation.
I love pumpkin baked goods to begin with and there is something special about a bundt cake for me- very nostalgic. But the little studs of white chocolate (which in some places melted all the way and just created little caramelized areas in the cake) are what make this really special. Turns out lightly spiced pumpkin cake, white chocolate and vanilla go very, very well together!
And while we used Halloweeny sprinkles, of course they are optional and this would actually be a lovely addition for Thanksgiving dessert or just a fun dessert for any day of the week. Hope you enjoy and stay tuned for one more Halloween treat coming your way!
- 1 cup unsweetened coconut milk (the kind that comes in a carton in the refrigerator section)
- 1 tablespoon apple cider vinegar
- Dry Ingredients:
- 41/2 cups all-purpose, gluten-free baking flour (I like to use Bobs Red Mill)
- 2 cups sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon xanthum gum
- 1 tablespoon ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons kosher salt
- Wet ingredients:
- 2 cups unsweetened pumpkin puree, canned or homemade
- 1 cup melted coconut oil
- 1 cup white chocolate chips
- Vanilla Glaze:
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla
- 2-3 tablespoons coconut milk
- Optional Sprinkles
- Preheat the oven to 350 degrees. Spray a large non-stick bundt cake pan with coconut oil spray.
- In a small bowl combine the coconut milk and the apple cider vinegar and set aside.
- In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients and combine.
- Add in the pumpkin puree and the coconut oil,mixing to combine and then add the coconut milk/vinegar combination and whisk on high until you have a smooth fluffy batter. Briefly fold in the white chocolate chips and then transfer all of the batter to the prepared bundt cake pan.
- Bake the cake at 350 degrees for 75 minutes and then let sit until completely cool. It will have fluffed up way past the edge of the pan, but I just trim that part off with a serrated knife and leave it for snacking!
- Turn the cake out onto a cake plate when cool and then prepare the glaze.
- For the glaze, whisk together the powdered sugar and the vanilla and coconut milk until smooth and then spoon over the cake. Sprinkles are optional! Slice and serve!
Is gluten free 1 to 1 flour fine to use instead of adding xanthum gum to regular gluten free flour? This looks amazing and I plan to make it today.
Absolutely Suzanne!
This bundt cake is a STUNNER!
What brand of chocolate chips did you use? Thanks!
Hi Kiersten! We use either Enjoy Life or Lily’s brand
Hi! I haven’t been able to find white chocolate by Enjoy Life! Where do you get yours?
Hi Elizabeth! It’s not enjoy Life- I order kosher dairy-free white chocolate chips on amazon! But I definitely think Enjoy Life shoudl start making them.
I love your foods, and they have made my allergen journey much easier to bear, however, I notice that you often glaze things with powdered sugar. I am allergic to cane sugar. Is there a powdered sugar that is made from something else? Thank you.
Hi Kimberly! We use a brand (white satin I think?) that is made from Beet Sugar that we get at the local grocery supply store in Seattle. You could always make your own too with a high powered blender- there are lots of tutorials if you google it!