While summer is my favorite time of year when it comes to weather, I can’t deny that the fall brings the best flavors and cooking.
Pumpkin-spice sweet and savory treats are one of the most delectable ways to kick off a gorgeous and colorful season.
While I share many pumpkin cakes, cookies and savory dishes here on the blog, I had yet to include a pumpkin bundt cake. This recipe is super moist, and looks fancy with the chocolate ganache swirl and glaze. I am definitely going to make this one a regular for my holiday tables 😊.
Try my low-FODMAP Pumpkin Bundt with the ganache as written or top with my Low-FODMAP Cream Cheese Frosting, Low-FODMAP Caramel Glaze, Low-FODMAP Ermine Frosting, or Low-FODMAP Maple Coffee Glaze. You can also sprinkle the batter with semisweet chocolate chips instead, and skip the ganache entirely.
For other Pumpkin inspiration- I have a blog dedicated to Low-FODMAP Pumpkin Recipes.
You may also love:
- Amazing Low-FODMAP Pumpkin Bread or Muffins
- Low-FODMAP Pumpkin Crumb Coffee Cake
- Low-FODMAP Zucchini Spice Cake with Brown Sugar Cream Frosting
- Exquisite Low-FODMAP No-Honey Bundt Cake
- Low-FODMAP Vanilla Sour Cream Pound Cake
- Moist and Delicious Low-FODMAP Carrot Layer Cake
Or check out over 550 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Pumpkin Bundt Cake with Chocolate Swirl and Glaze; Gluten-free, Dairy-free
Light, moist and totally fancy. Low-FODMAP Pumpkin Bundt Cake with Chocolate Swirl and Ganache Glaze. Gluten-free and IBS friendly!
- Prep Time: 35 minutes + Cooling
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For Pumpkin Bundt:
- 2 cups low-FODMAP, gluten-free flour*
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum, if not added to your flour choice
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1 & 1/2 cups granulated sugar
- 3/4 cup plus 2 tablespoons oil (avocado, canola, vegetable)
- One 15-ounce can (425 g) pure pumpkin
- 1 teaspoon vanilla extract
For Ganache Swirl and Glaze:
- 8 ounces (226 g) semi-sweet chocolate, finely chopped
- 1 cup heavy whipping cream or canned coconut cream, for dairy-free
Instructions
For a Chocolate Ganache Swirl and Glaze, prepare the ganache first:
- Place chopped chocolate in a medium heat-proof bowl or measuring cup
- Place the cream or coconut cream in a small saucepan and heat over medium until just simmering
- Remove from heat and pour over the chocolate pieces and allow to sit to melt the chocolate
- Stir gently until smooth, it will take a few minutes, but it will become like thick pudding. You will have about 1 & 1/2 cups of ganache
- Set aside about half of the ganache to thicken for the glaze. I recommend placing it in a measuring cup so it is easily poured over top (you can also refrigerate it at this point if using later)
- The ganache for the bundt chocolate swirl should sit for about 30 minutes to let it set to a gravy-like consistency
- Incorporate this ganache into the pumpkin bundt as indicated below, in step 7
Prepare Pumpkin Bundt:
- Grease a 10-inch Bundt pan well using spray or vegetable shortening and preheat your oven to 350F. I used my low-FODMAP Magical Cake Pan Release Paste
- Whisk all the dry ingredients together in a medium bowl (LF flour, baking powder, spices, baking soda, xanthan gum if using, and salt)
- Beat eggs using a stand mixer with the flat paddle until light and frothy
- Add sugar, a little at time until yellow and thickened
- Turn mixer to low and pour in oil, then the canned pumpkin, and vanilla extract
- Once combined, slowly add the flour mixture, do not overbeat
- If using the chocolate ganache, then pour about 1/3 of the cake batter into the pan (it will be a little thicker than pancake batter), spread with a spatula, and drizzle with half the ganache that you set aside for the cake (you will have a separate portion for the glaze)
- Gently swirl with a cake tester, skewer, or toothpick
- Pour another 1/3 of the cake batter and then the rest of the ganache, then cover with the cake batter
- Swirl again gently
- If you are skipping the chocolate swirl, then place the batter in your prepared pan and smooth the top
- Bake for 50-60 minutes, until a tester is clean in the center, ovens vary, yours may need less or more time
- Allow to cool for 20 minutes in the pan, then gently invert on a wire rack to complete cooling
- Once completely cool, place on platter and carefully drizzle the chocolate ganache over top, moving from the inner to outer edges. If necessary, warm ganache slightly to loosen. You may have a little extra, depending on how thick you like your glaze*
- Serve immediately, or store covered well at room temperature for 2 days, or fridge for 5 days
Notes
- Equipment you need: Stand mixer, 10-inch Bundt style pan, medium saucepan
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- I love Authentic Foods Classical Blend flour- see my bake off to read why!
- For canned pumpkin, 1/3 cup is one low-FODMAP serving
- Select a good quality chocolate, I don’t recommend chocolate chips. For dark chocolate, 40g is one low-FODMAP serving
- For heavy cream, or canned coconut cream, 1/4 cup is one low-FODMAP serving
- Leftover ganache may be stored in the refrigerator, or frozen. Warm in microwave for short bursts to loosen if using
