Modified Recipe: Pumpkin Olive Oil Cake (Low-Fructose & Gluten-Free)

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Check out the original recipe from Apt. 2B Baking Company. If you can tolerate fructose and gluten, make it as-is. It looks delicious!

If you need low-fructose and gluten-free modifications, try these:

Adjustments to the Cake

• Use 1 cup of brown rice syrup in place of the brown sugar (favorite brands here)

• Use 2 cups 1:1 gluten-free flour in place of the 1.5 cups regular flour

  • We’re using an extra 1/2 cup of GF flour to account for the rice syrup being a liquid

• Make sure you read the directions for a loaf pan. Bake time is 50-60 minutes rather than 25-35 minutes for a square pan. I pulled mine out at 55 minutes and it probably could have used the full 60.

Low-Fructose Glaze (in place of the glaze in the recipe)

• 2 tablespoons brown rice syrup (or maple syrup if you tolerate it)

• 1 tablespoon olive oil

• 2 tablespoons arrowroot starch

• 1 tablespoon hot water

• Mix all ingredients thoroughly—takes a bit of stirring. Let it sit in the fridge while your cake cools to thicken even more. Make sure the cake cools completely before adding the glaze. Drizzle on top of the cake and then top with pepitas and flaky salt as outlined in the recipe.

Alternate Version: Pumpkin Olive Oil Bundt Cake with Brown Butter Cream Cheese Drizzle

• Follow the same cake modifications as above and then pour the batter into a greased bundt pan. Tap the pan on the counter several times to release air bubbles. Bake for roughly 60 minutes at 325° F.

• Let the cake cool for 10 minutes before flipping onto a cake plate or cutting board. Let cool completely.

• Melt 1/4 cup (half a stick) of butter in a small saucepan over medium-low heat. Continue cooking at a low temperature until it is bubbly and starting to brown.

• Slightly heat 4 oz cream cheese and 2 tablespoons rice syrup at a low temperature in the microwave and then stir to ensure it is smooth and creamy. Mix in a 1/2 teaspoon of vanilla.

• Add the cream cheese to the butter mixture and mix thoroughly.

• Use a piping bag or baggie to drizzle over the cake.