Thankgiving Pumpkin Bundt Cake with an Infused Chocolate Glaze

Thankgiving Pumpkin Bundt Cake with an Infused Chocolate Glaze

Prep Time: 10 minutes Cook Time: 1 hour 8 minutes Total Time: 1 hour 18 minutes Servings: 16


  • 1 cup unsalted butter or dairy-free use butter
  • 1 cup brown sugar 
  • 1 cup granulated sugar
  • 1 15 oz canned pumpkin 
  • 4 eggs 
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 cups gluten-free all-purpose flour 
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon xanthan gum 
  • 1 cup dairy-free use almond, cashew or rice milk. 
  • 1 Cup of Bhang Dark Chocolate
  • 1 Cup of Non-Infused Dark Chocolate
  • Half a cup of crushed mixed nuts of your choice


Sponge Cake:

  1. Preheat oven to 325° F.
  2. Spray bundt pan with coconut or vegetable oil 
  3. In a large bowl, cream together dairy-free butter and sugar with your mixer.
  4. Add the canned pumpkin, pumpkin pie spice, ground cinnamon, pure vanilla extract, baking soda, baking powder, and eggs until fully combined
  5. Add the gluten-free flour to the cake batter and mix.
  6. Add the dairy-free milk to the batter and mix until fully combined. The batter should be thick.
  7. Pour the batter into the greased bundt pan and bake for 60-70 minutes until a toothpick entered into the center comes out clean. 
  8. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.


  1. In a double boiler, melt down Bhang chocolate and non-infused chocolate if desired.
  2. Pour or drizzle the glaze over the cooled cake or serve individually for precise dosing.
  3. Sprinkle nuts on top for extra crunch!

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