Mini bundt cakes with pumpkin and chocolate

Today I am very happy to introduce you Fabienne, a young and talented German cook who is baking recipes to satisfy all of us who live with food allergies and intolerance.

All the recipes are collected and published on her blog called Freiknuspern. She makes incredible gluten free cakes and tarts and I got completely smitten when I saw it for the first time that I couldn’t resist asking her to share one recipe with Baci di Dama. I am so grateful that Fabienne accepted and here it is a great recipe for gluten free mini bundt cakes with pumpkin and chocolate.

Instructions:

STEP 1

Preheat the oven to 175 degrees.

STEP 2

I use the Hokkaido pumpkin because of its edible shell. Hollow the pumpkin out. Slice the pumpkin and cook it for about 50 minutes in the oven. After that, mash the pumpkin until you get a smooth puree.

STEP 3

Melt the chocolate over a water bath (“bain marie”). Once ready, put it aside and let chocolate cool down completely.

STEP 4

Stir the sugar and the margarine together until you get a creamy consistency. Beat the eggs separetely.

When the eggs are beaten, add them to the mixture and then add the juice and the zest of one organic orange.

STEP 5

In a separate bowl mix the gluten-free flour, the baking powder, the salt, the gingerbread spice, the psyllium, the corn starch and the guar flour. Add this mixture to the egg-sugar one and stir it.

Add the chocolate.

Add the pumpkin puree and the milk.

Continue to stir.

STEP 6

Now you can pour the dough into cake pans for mini bundt cakes.

STEP 7

Put the mini cakes in the oven at 175 degrees for about 20 minutes.

Cool down the mini bundt cakes before serving.

Curious to know more about Fabienne ? It’s in my interview to her:

http://bacididamaglutenfree.com/en/portfolio/whos-freiknuspern/