Serves 1
Directions
- 1Combine pumpkin puree and pumpkin spice in a pan.
- 2Add sugar, coconut milk, and vanilla extract to the pan and whisk until combined.
- 3Sift tapioca starch and rice flour into a large bowl.
- 4Sift egg yolks into the flour mixture.
- 5Pour the liquid mixture from the pan through a sieve into the flour and egg mixture.
- 6Whisk until all ingredients are combined, creating a smooth batter.
- 7Sift the batter multiple times through a sieve to achieve a honeycomb structure and prevent air bubbles.
- 8Add oil to the batter and stir.
- 9Preheat a non-stick bundt pan in the oven, then brush it with oil.
- 10Pour the batter into the prepared bundt pan.
- 11Bake until golden brown and cooked through.
- 12Once baked, remove the cake from the pan and place it on a serving plate.
- 13Drizzle white chocolate over the cake.
- 14Sprinkle pumpkin spice on top of the white chocolate.
Ingredients
- pumpkin puree
- pumpkin spice
- sugar
- coconut milk
- vanilla extract
- tapioca starch
- rice flour
- egg yolks
- oil
- white chocolate
Equipment
brushwhisksievenon-stick bundt panbaking sheetserving plate
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