Pumpkin Spice Walnut Bundt Cake

By Caitlin Jesson
Total Time
1 Hr, 15 Mins
Serves
12
Serving Size
1 slice
Meal
Dessert
Course
Desserts

DESCRIPTION

Gluten and dairy free walnut bundt cake made from blended walnuts, eggs, coconut sugar and pumpkin spices.

Prep Time
30 Mins
Cook Time
45 Mins
Total Time
1 Hr, 15 Mins
Calories
327
Total Fat
25
Saturated Fat
3
Cholesterol
93
Sodium
41
Carbohydrates
20
Dietary Fiber
2
Total Sugars
16
Protein
8
Calcium
50
Iron
2
Potassium
361

Ingredients

  • 3 ½ cups California walnuts, divided
  • 6 eggs, separated
  • 1 cup coconut sugar 
  • 1 tbsp pumpkin spice 
  • 2 tsp vanilla extract  
  • ¼ tsp salt 
  • Cooking spray 
  • Powdered sugar, optional

Preparation

  1. Preheat oven to 325°F.
  2. Chop ½ cup walnuts and set aside. Add the remaining 3 cups of walnuts to a food processor and process until finely ground.
  3. Separate egg yolks and egg whites into two large bowls. Add coconut sugar, pumpkin spice, vanilla and salt to the bowl with your egg yolks and whisk well until pale in color.
  4. Beat egg whites until you see stiff peaks form. Fold egg whites into egg yolk mixture until batter is uniform, but avoid over mixing.
  5. Fold in ground and chopped walnuts until thoroughly combined.
  6. Spray bundt pan or angel food cake pan generously with cooking spray then transfer batter to pan. Bake for 35 to 40 minutes until golden brown.
  7. Allow cake to cool completely before removing from pan.
  8. Optional: Top with a dusting of powdered sugar before serving.