Pumpkin Tiger Bundt Cake
- 1 2/3 C Brown Rice Flour
- 1 2/3 C White rice Flour
- 1/3 C Arrowroot Powder
- 1 1/2 tsp Xanthum Gum
- 2 tsp Pumpkin Pie Spice
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 3 C Sugar
- 1 C Coconut Oil, melted
- 4 Large Eggs
- 1 tsp Vanilla
- 1 3/4 C (1-15 oz can) Pumpkin Puree
- 1 C Almond Milk
- 1/2 C Cocoa Powder
- 6 Tbsp Water
Preheat oven to 350 degrees. Grease and flour a 10 cup Bundt Pan.
In a large bowl, combine flours, arrowroot, xanthum gum, spices, salt, baking soda and baking powder. Stir together until blended.
In the bowl of an electric mixer, combine coconut oil and sugar. Beat on medium speed until well mixed, about 2 minutes. Add the eggs one at a time, beating 30 seconds between each addition. Add vanilla and pumpkin. Mix on slow speed until combined. Scrape down the bowl. Turn mixer on lowest setting and add about 1/2 of the flour mix, then add half of the milk. Continue to alternate until all have been added. Stir the remaining bit with a spatula to avoid over mixing.
In a small bowl, combine cocoa powder and water. Stir until all the dry powder is incorporated and it is smooth. Add about 2 cups of the cake batter. Fold together until uniform in color.
Beginning with the lighter color, scoop the batter into the prepared bundt pan. Scoop about 1/4 C at a time, alternating between the light and dark batter. Continue to pile the batter on top of each other in the same spot allowing the weight of the batter to push it out into the rest of the pan. There is a lovely visual example on the Baker's Royale website here. The batter for this cake is rather thick, so I had to gently smooth it over with a spatula to fill the whole pan.
Bake in preheated oven for 60-75 minutes until toothpick inserted comes out clean. Cool in the pan for 15 minutes, then turn out onto a cooling rack.
I topped mine with a chocolate ganache (1 C hot milk combined with 1 C chocolate chips, stirred until smooth and melted). It would also be great with powdered sugar or plain.