Pumpkin Stout Gingerbread Bundt cake is packed with all your favorite fall flavors. Pumpkin, ginger, cinnamon, nutmeg, and clove spices are combined with molasses and stout, for an increased depth of flavor with cocoa bean accents and notes of espresso. The super-moist crumb is accented with Pumpkin icing and a hint of vanilla and a dash of salt, amplifying its caramel flavors. Your first bite of Pumpkin Stout Gingerbread Bundt will transport you, evoking your warmest memories of the holidays.
An Ode to an Angel
This Pumpkin Stout Gingerbread Bundt recipe holds a special place in my heart. It is inspired by a traditional Gingerbread recipe that was shared with me by a dear friend, and chef. His mother was a pastry chef for many years and made the original Gingerbread recipe for her son and his family at Thanksgiving every year.
For any chef, receiving recipes by inheritance is an honor. I am no exception. Continuing a legacy by cooking and baking is emotional. It is like being in the kitchen with that person. We savor the moments shared from the past and the promise of the new memories that will be made over the years, as we too, hand our recipes over to the ones we love.
MOTIVE
The idea to modify this recipe was simple. I wanted to devour this delicious spice cake during the holidays without any dietary consequences.
Luckily, the original recipe does not call for any dairy. So, modifying the recipe to remove dairy and gluten was partially done for me. However, removing the gluten was not an easy feat since it calls for the use of oatmeal stout and all-purpose flour.
Fortunately, after some research, I found a gluten-free brewer, Glutenberg, by way of Quebec, Canada. The Stout is stocked at my local liquor store. It is an amazing, super-delicious find with notes of espresso and dark chocolate. The perfect solution for my recipe.
Thanks to our modern way of life, replacing all-purpose flour, is much easier than it used to be. I struggle with using traditional 1:1 gluten-free flour because it can be grainy, and sometimes dry, depending on the recipe. I like to use a combination of 1:1 gluten-free, almond, and oat flour.
To preserve the moisture, I introduced Pumpkin. And, why not, tis the season, right?!
The coups de grâce, a velvety Pumpkin icing enrobing the Pumpkin Stout Gingerbread Bundt for a kiss of sweetness. The perfect accent to finish off one of my favorite fall confections.
METHOD
Preheat your oven to 325 °F Convection or 350 °F Conventional.
Grease your favorite 10-inch bundt cake pan with vegetable shortening. Dust with 1:1 Gluten-Free Flour, ensuring to cover all the groves both on the center hollow tube and outside ridges of the mold. Place the pan in a cool place while preparing the batter.
To start, boil the molasses and gluten-free stout. Then, remove from the heat, add the baking soda while whisking the mixture, and set aside to cool to room temperature. I like to put the mixture in an 8×8 baking dish to accelerate the cooling process.
Next, measure out your dry ingredients. Sift together the 1:1 gluten-free flour, almond flour, gluten-free oat flour, spices, and baking powder.
In a large bowl, whisk together the eggs, sugars, and coconut oil. Then, add the cooled stout and molasses mixture combining all your wet ingredients.
Now, Add your gluten-free flour mixture to your wet ingredients.
Pour the batter into the greased Bundt cake pan. Bake on the middle rack for 55 – 75 minutes, depending on your oven.
While the cake is baking, let’s make the pumpkin icing. Mix powdered sugar (sifted), pumpkin, salt, vanilla, and almond milk together in a mixing bowl. Cover with plastic wrap and set aside in a cool place.
Once your tester comes out with just a few crumbs pull the gingerbread and cool the pan on a rack.
Once completely cooled, give the cake pan a few good taps on your counter before turning out the cake to unmold.
To ice, place your cake onto a wire rack or your serving dish. Drizzle the icing over the cake.
Finally, cut, serve, and enjoy!
Buen Provecho!
Pumpkin Stout Gingerbread Bundt
Description
Pumpkin Stout Gingerbread Bundt is a super-moist cake that features your favorite fall spices and is accented with a delicious pumpkin icing.
Cake
Pumpkin Icing
Instructions
Cake
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Preheat oven to 325°F Convection or 350°F Conventional. Generously grease a 10" bundt cake pan, and dust with flour, knocking out excess. Place greased pan in a cool place.
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Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda. The baking soda will react with the molasses and stout mixture. Be sure to continue to whisk until the mixture has settled to avoid overflow. Then cool to room temperature and set aside.
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Sift together the gluten-free, almond, and oat flours, baking powder, and spices in a large bowl. Whisk together eggs and sugars.
Reserve 3 Tablespoons of pumpkin puree for the icing and set aside.
Then, whisk in the pumpkin, coconut oil, then molasses mixture. Add to flour mixture and whisk until just combined.
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Pour batter into bundt pan and tap on the working surface to eliminate air bubbles. Bake in the middle of the oven until a tester comes out with just a few moist crumbs adhering, about 55-75 minutes, depending on your oven. Cool the cake pan completely before turning it out.
Icing
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Mix powdered sugar (sifted), pumpkin, salt, vanilla, and almond milk together in a mixing bowl. Cover with plastic wrap and set aside in a cool place.
Unmold and Ice Cake
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Once completely cooled, give the cake pan a few good taps on your counter before turning out the cake to unmold.
To ice, place your cake onto a wire rack or your serving dish. Drizzle the icing over the cake.
Serve and Enjoy!
