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Pumpkin White Chocolate Bundt Cake- Gluten Free and Vegan
HEATHER CHRISTO17Ingredients
85Minutes
500Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 cup unsweetened coconut milk (the kind that comes in a carton in the refrigerator section)
- 1 Tbsp. apple cider vinegar
- 20 1/2 cups gluten free baking flour (all-purpose, I like to use Bobs Red Mill)
- 2 cups sugar
- 4 tsp. baking powder
- 2 tsp. baking soda
- 1 Tbsp. xanthum gum
- 1 Tbsp. ground cinnamon
- 2 tsp. ground nutmeg
- 2 tsp. kosher salt
- 2 cups pumpkin puree (unsweetened, canned or homemade)
- 1 cup coconut oil (melted)
- 1 cup white chocolate chips
- 1 1/2 cups powdered sugar
- 2 tsp. vanilla
- 3 Tbsp. coconut milk
- sprinkles (Optional)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium900mg38% |
| Potassium200mg6% |
| Protein2g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber3g12% |
| Sugars59g |
| Vitamin A130% |
| Vitamin C4% |
| Calcium15% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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