Apple Cider-Pumpkin Bundt Cake
Serves: 10-12
  • Unsalted butter or unrefined coconut oil to grease the pan
  • 1 ½ cups einkorn flour or all-purpose flour + additional to flour the pan
  • 1 ½ cups whole wheat einkorn flour or whole wheat pastry flour
  • 1 ¼ cups maple sugar or unbleached organic cane sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves (use ¼ teaspoon if you like it less “spicy”)
  • ¼ teaspoon ground nutmeg
  • 1 ½ teaspoons aluminum-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup unsweetened apple cider or apple juice
  • ¾ cup pumpkin puree (I used Thrive Market canned organic pumpkin)
  • ¾ cup unrefined, cold-pressed extra-virgin olive oil
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • To finish: a dusting of powdered sugar or glaze (see bottom of the recipe for glaze ideas)
  1. Preheat oven to 350 degrees. Grease and flour the bundt pan. Make sure you get the butter in all the nooks and crannies. Tap the excess flour out of the pan.
  2. In a large bowl, whisk all the dry ingredients together.
  3. In a medium bowl, whisk together all the wet ingredients until well combined. Add the wet mixture to the dry mixture and stir until just combined. Do not overmix.
  4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes until a toothpick inserted into the thickest part comes out clean.
  5. Cool for 10-15 minutes before removing from pan. Loosen the sides with a thin knife and then invert onto a cooling rack. Cool completely before dusting with powdered sugar or glaze.
Cream Cheese Glaze:
Whisk together 8 ounces room temperature cream cheese (diary or non-dairy) + 6-8 Tablespoons unsweetened apple cider or juice until completely smooth.
Apple Cider Powdered Sugar Glaze:
Whisk together 1 cup powdered sugar (sifted), 1 Tablespoon melted unsalted butter or melted coconut butter, a pinch of salt and 1-2 Tablespoons apple cider or juice until completely smooth.

To make this vegan you need to swap out the eggs. I tried aquafaba and it turned out great - it didn't rise as high, but it was still great. 9 Tbs canned chickpea liquid whipped with ¼ teaspoon cream of tartar until it looks like clouds of meringue. Fold into batter after the wet and dry mixes have been combined. Bake for the same amount of time.

To make this gluten-free, swap in 3 cups of your favorite GF flour blend, such as King Arthur, Jovial or Bob's Red Mill. If the product does not contain xanthan gum, I would add 1 teaspoon.
Recipe by Pamela Salzman at