Gluten Free Pumpkin Spice Banana Bundt with Salted Caramel and Pecan Clusters



Keep everybody happy with this vegan and gluten-free pumpkin and banana based bundt cake. A gorgeously flavourful cake whose caramel notes are enhanced by the use of sorghum flour and coconut sugar. Easy to make and drizzled with a salted-caramel sauce; the bundt cake is then studded with a halo of maple pecan clusters. It's impossible to resist!


8-10 Slices


10 Minutes


45-50 Minutes


For the cake:

  • 200g pumpkin puree

  • 3 medium ripe bananas, mashed

  • 1 chia or flax egg* See Notes (or 1 large egg if not vegan) 

  • 160g sorghum flour

  • 160g white rice flour

  • 80g tapioca starch/flour

  • 30g ground almonds

  • 2 Tbsp coconut oil

  • 70g coconut sugar

  • ½ tsp sea salt

  • 1 ½ tsp bicarbonate soda

  • 2 tsp pumpkin spice blend* See notes

  • 120g pecans, roughly chopped

For the salted caramel:

  • 150g coconut sugar

  • 2 Tbsp water

  • 1 tsp coconut oil

  • 100ml coconut cream, full fat

  • ½ tsp sea salt

  • 1 tsp vanilla extract

For the pecan brittle:

  • 100g raw pecans, roughly chopped

  • 50ml maple syrup


For the cake:

  1. Preheat the oven to 180ºC and grease the bundt tin with coconut oil or butter and a sprinkling of rice flour or sorghum flour.

  2. In medium bowl, mash 3 bananas with a fork, and add in the pumpkin puree, coconut oil and egg (or flax or chia egg) and mix to combine.

  3. In a large bowl mix all the dry ingredients, then make a well in the centre.

  4. Carefully pour the wet ingredients into the bowl with the dry ingredients, and mix well with a silicone spatula.

  5. Fold in the nuts, if using.

  6. Pour the mixture into the bundt tin.

  7. Bake in the oven for 55 minutes (check if it’s done by sticking a thin knife inside – if it comes out clean, the cake is ready).

  8. Once baked, place it onto a cooling rack for 10 minutes, and then take it out of the tin and place it back on the rack until cooled completely.

For the salted caramel:

  1. Over a medium heat, place the coconut sugar and water in a pan, mix and bring to a boil.

  2. The mixture will slowly begin to caramelise turning a lovely golden brown colour.

  3. Pour in the coconut cream and coconut oil and keep whisking until it has fully combined. 

  4. Turn down the heat and let simmer to reduce until it has thickened, (about 10-15 minutes taking care not to burn).

  5. Remove from the heat when reached desired thickness and add the vanilla extract and salt and mix well. 

  6. Allow the sauce to cool completely before serving as the sauce will thicken a little more as it cools. *See notes for troubleshooting the sauce thickness. 

  7. Once cooled, drizzle over the bundt cake.

For the maple pecan brittle:

  1. Prepare a piece of baking paper in a baking tray then set aside.

  2. Over a medium heat, place the roughly chopped nuts in a medium non-stick pan and gently toast them.

  3. Very carefully, pour the maple syrup over the nuts and stir to coat all the nuts. The maple syrup will foam and make small bubbles. After a few minutes, the bubbles will settle and the maple syrup will thicken.

  4. Quickly pour the nuts onto the baking paper and spread to an even layer.

  5. Allow to cool at room temperature or in the fridge.

  6. Crumble into small pieces and scatter over the salted caramel.


* To make your own pumkin spice blend, mix:

  • 3 Tbsp ground cinnamon

  • 2 Tbsp ground ginger

  • 2 tsp ground nutmeg

  • 1 tsp ground allspice

  • 1 tsp ground cloves


* If the sauce failed to thicken, either take it back to the boil until it has, or try thickening with corn starch. In a small bowl add 1-2 tsp corn starch with 1 tsp cold water and mix until it forms a smooth paste. Ensure it is completely smooth before adding to the caramel sauce otherwise your sauce will be lumpy. 

Place the saucepan over a low heat and pour in the corn starch paste. Use a whisk to quickly beat and stir as it thickens.


* 1 Chia egg:

* 1 Flaxseed egg:


  • In a small bowl add the chia or flaxseeds and mix with water. Leave for 5 minutes to thicken into a gel-like consistency. Use in recipes as a substitute to 1 egg.


  • Store in an air tight container for up to 5 days.


  • Salted caramel glaze

  • A dollop of Greek yoghurt

  • Whipped double cream

  • Vanilla ice cream


Pumpkin  -  Pumpkin is high in vitamins and minerals and a great source of beta-carotene, a carotenoid that your body converts into vitamin A. (Source)

Bananas - contain many essential nutrients, fibre, antioxidants and provide benefits for digestion and heart health. (Source)

Sorghum flour - is a rich source of fibre and anti-oxidants which helps fight the free radicals that cause inflammation and heart disease. It is a low GI food which is slow to digest and helps in balancing blood sugars. (Source)

White rice flour - is a good source of carbohydrates, which is essential for healthy brain function because glucose is its main energy source. Our bodies need these carbohydrates to function well, think clearly and have energy. (Source)

Almonds -  are high in protein and fibre and are an excellent source of Omega 3 and 6 Fatty Acids and Vitamin E. (Source)

Coconut oil - is a great source healthy fatty acids which are high in MCTs, (medium-chain triglycerides) and help raise HDL (good) cholesterol in your blood. (Source)

Coconut sugar - brings a lovely caramel flavour with a lower GI. (Source)

Pecans - sweet tasting and an excellent source of dietary fibre and Vitamins B and E. (Source)


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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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