Gluten-Free Bundt Cake | 28 By Sam Wood

Ingredients

• 200 g self-raising flour
• 100 g almond meal
• 300 g butter (melted, plus extra for greasing.)
• 1/2 cup rice malt syrup
• 1/2 teaspoon vanilla extract
• 6 eggs
• 375 g cream cheese (softened to room temperature.)
• 90 g butter (softened to room temperature.)
• 1/2 cup pumpkin (cooked and puréed )
• 2 tablespoons full-fat milk
• 1 tablespoon rice malt syrup
• 1 teaspoon turmeric
• 80 g 85% dark chocolate (Use 85–90%, melted)