Pumpkin Macadamia Oat Flour Bundt Cake

Pumpkin season is upon us, and do I have an unexpected pumpkin twist for you! This Pumpkin Macadamia Oat Flour Bundt Cake is a fresh, fun take on classic pumpkin bread that features non-traditional flavors and a non-traditional shape.


Although it may sound counter intuitive, pumpkin and macadamia nuts are actually a lovely pairing. The tropical MacNuts really complement the cozy fall pumpkin. Traditional warming spices like cinnamon and ginger unite them perfectly.

I actually need to thank my friends at Mauna Loa for this idea. Mauna Loa grows the most wonderful MacNuts, and I'm very happy to be partnering with them to bring you some fun and nourishing macadamia-filled recipes. A pumpkin creation was their idea, and I'm so glad they suggested it. This is a very delicious, if non-traditional, pumpkin cake that is just as fun to eat as it is to look at.


In terms of its ingredients, this "cake" can definitely qualify as breakfast. There's no refined flour at all- just oats! There's also no refined sugar, since this beauty is sweetened with maple syrup. It gets almost all of its moisture from an entire can (!!) of pumpkin, with just a touch of coconut oil for richness. But it's still perfectly sweet and flavorful, with a decadent and moist texture; no one will know it's loaded with good-for-you ingredients.


Let's not forget about how awesome bundt pans are. Why would you make a traditional circular cake when you can make an awesome ring-shaped one?? Especially when you can fill that ring with nuts and kiss it all with the prettiest white drizzle? Bundt cakes are sort of like cheating, since they look so fancy but are really so easy.

Speaking of easy, this is just about the easiest cake batter on the planet. Just blast all of the ingredients in a blender, adding the nuts at the end. It takes all of ten minutes to measure everything and make the batter, meaning that you'll have cake in no time.


In terms of presenting this cake, I'll provide a few options. Try as I might, I can never find an icing that's as pretty as a traditional one made with confectioner's sugar. That's what I've shown here, and would be my suggestion for a cake that you're serving to a crowd or gifting. If you want to stay completely away from refined sugar though, I have two other options below for a coconut butter icing and a nut butter icing.

Okay, it's cake time! Blast it all in the blender and go! We'll be eating this all fall.


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Mauna Loa. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running. 

Looking for another dessert that totally can qualify as breakfast? Then you need these Reinvented Monster Cookies in your life!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Cake
  • 15 oz can of pumpkin. Or, if you're really motivated, roast and puree your own! In that case, use a scant 2 c.
  • 3 eggs
  • 0.5 c dark maple syrup
  • 0.5 c melted coconut oil
  • 2 tsp vanilla
  • 3 c regular rolled oats
  • 10 cubes of crystallized ginger. I adore this stuff! But if you'd rather, use 1 tsp ginger powder.
  • 1 tbsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp cardamom
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 c macadamia nuts, plus more for sprinkling on top. I love to bake with Mauna Loa's roasted and salted MacNuts; the salt adds such a pop of flavor!

For the Icing 
  • Option #1: The prettiest and easiest. Use about 1 c of confectioner's sugar and add tiny increments of water (or, bonus points, an alcohol of choice like MacNut liqueur or coconut rum) until you have a thick, drizzly icing. This is what I've shown above. I used Trader Vic's Macadamia Nut Liqueur since I'm in love with it and it makes such sense with the MacNuts.
  • Option #2: No refined sugar, white, but messy. If you'd rather stay away from refined sugar, one possibility is to heat up and drizzle some coconut butter. It has a nice color, but won't harden in the same way that a confectioner's sugar icing does, so it's messier and will soak into the cake a bit.
  • Option #3: No refined sugar, super tasty, but not great color. My preferred no-sugar option is to use a nut butter as your icing base. I prefer the taste of almond butter and the color of cashew butter, so choose what works for you. If you heat it up with a little bit of coconut oil, it makes a nice drizzly consistency that works beautifully as an icing.

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Preheat the oven to 350 and thoroughly oil a 6-cup bundt pan; I like to use coconut oil. Use your fingers to ensure oil gets into every little corner.
  2. Measure all ingredients except the MacNuts into a blender, putting the wet ingredients in first to facilitate easy blending. Process until you have a thick batter that's homogeneous throughout. It should only take a minute or so in a high-power blender.
  3. Add the nuts and pulse the blender a few times to chop the nuts coarsely. Just a few pulses is enough! Don't ever-process them or they'll disappear. Conversely, you can give them a coarse chop with a knife and stir them in by hand.
  4. Pour the batter into the oiled bundt pan. IMPORTANT: Don't over-fill! Leave about an inch and a half of space for the cake to rise, otherwise you'll have a huge mess on your hands. If you have extra batter, put it in a muffin tin and bake a muffin or two; please don't try to cram it into the bundt pan.
  5. Bake at 350 degrees for about 65-75 minutes until a cake tester or toothpick comes out clean.
  6. Cool your cake completely! Resist the temptation to try to extract it from the pan while it's still warm.
  7. Once your cake is cool, flip it out onto a plate.
  8. Add your icing of choice and garnish as you see fit. I like to add a bunch of whole MacNuts around the top of the cake and in the center.

Comments

Please follow The Rogue Brussel Sprout on Instagram!