Pumpkin Macadamia Oat Flour Bundt Cake
Cozy fall flavors meet the tropics in this Pumpkin Macadamia Bundt Cake. This cake gets its structure from oat flour and its moisture from a LOT of pumpkin, making it a very good-for-the-body option. Enjoy it for breakfast, a special snack, or a nourishing dessert all fall long!
For the Cake
- 15 oz can of pumpkin puree
- 3 eggs
- 0.5 c maple syrup
- 0.5 c melted coconut oil
- 2 tsp vanilla
- 3 c regular rolled oats
- 10 cubes of crystallized ginger
- 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
For the Icing
- 1 c confectioner's sugar
- Splash of ginger liqueur (or water)
- Bring all of the ingredients to room temperature. This is critical for any recipe involving coconut oil, since it will solidify when it comes into contact with cold eggs and maple syrup!
- 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.
- Measure all of the cake ingredients except the macadamia nuts 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.
- Add the nuts and pulse the blender a few times to chop the nuts coarsely. Just a few pulses is enough! Don't over-process them or they'll disappear. Conversely, you can give them a coarse chop with a knife and stir them in by hand.
- 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.
- Bake at 350 degrees for about 65-75 minutes until a cake tester or toothpick comes out clean.
- Cool your cake completely! Resist the temptation to try to extract it from the pan while it's still warm.
- Once your cake is cool, flip it out onto a serving plate.
- To mix the icing, add tiny increments of ginger liqueur (or water) to the confectioner's sugar until you have a thick, drizzly icing. Just add a bit at a time, otherwise the icing can become too runny very quickly.
- Drizzle the icing across the top of the cake and top it with whole macadamias.
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