Healthier Pumpkin Bundt Cake | Nourish Real Food | Sara Bradford

Healthier Pumpkin Bundt Cake

An excuse to eat healthier pumpkin bundt cake? Do you need one?

There is not a lot of cake-eating going on around here…but when there is, it’s definitely something with pumpkin in it.

Around the holidays it is so easy to get carried away. But you don’t want to feel like you’re missing something, right? So instead…take an old stand-by and make it BETTER. How do you make a stand-by (like pumpkin bundt cake) healthier? You sub in ingredients that will work for you and make things a bit guilt-free.

Because if you’re going to REALLY ENJOY something as amazing-sounding as this…then it had better be tasty, and its consumption had better come guilt-free. COMPLETELY guilt-free.

This is based on a recipe I found years ago, from Canadian Living, and adapted it then to be a part of a healthy brunch I was catering. You can sub in a variety of things that you feel work for your family. The recipe below allows you to do that.

The way I’ve adapted it, this can be sugar-free, dairy-free, vegetable oil-free, wheat-free…even gluten-free.


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  • 1. Toast pecans in a dry skillet on the stove, stirring frequently. DON'T FORET ABOUT THEM. (That's why I never toast nuts in the oven.) Keep nuts as is or mix with 1 or 2 Tbsp of xylitol or sucanat.
  • 2. Take a glob of coconut oil or butter and grease a bundt cake pan, then sprinkle kamut flour inside, shaking out the excess.
  • 3. In a bowl beat the xylitol and coconut oil (you may have to melt it a bit, it's not very soft in colder weather). [If dairy is not an issue for you, you could use butter but do not use crappy vegetable oil or margarine - not ever.] Beat in one egg at a time, until mix is fluffy-like. Beat in melted coconut oil then beat in pumpkin puree.
  • 4. [Roast halved pie pumpkin at 350 F for 1 hr - 1 hr & 15 minutes. Scoop out flesh. Puree. FYI: This is also a great treat for you dog -- especially if they have the "runs" haha.]
  • 5. Whisk together dry ingredients in a separate bowl. Stir into egg mixture, scrape into prepared pan and tap on counter a few times to get out the air bubbles.
  • 6. Bake at 350 F for 50 minutes or until tester stick comes out clean. Cool on rack for 10 minutes then tap out onto a plate. Pretty!!
  • 7. OPTIONAL GLAZE: It's not done yet, necessarily. This next part is a super treat and optional. In a small saucepan melt 2 Tbsp coconut oil then stir in maple syrup and a splash of water. Boil until thickened and reduced slightly -- 3 minutes or so, then stir in rum. Boil 1 more minute. Brush onto cake. Without syrup it's like breakfast. With is like dessert. My kids LOVE it either way.

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