I just tried to make this pumpkin cake today for the first time and it turned out wonderful! It is a very moist cake with just the right amount of spice. A perfect ending to a big family dinner.
Ingredients:
3 cups gluten-free all purpose mix
1/2 tsp. xantham gum
2 tsp cinnamon
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
4 eggs
3 cups sugar
1/2 cup canola oil
1/2 cup applesauce
1 15oz. can pumpkin puree
Glaze Ingredients:
1/3 cup confectioners sugar
4 Tbsp. maple syrup
chopped walnuts (optional)
Directions:
Preheat oven to 350.
In a mixing bowl combine flour, xantham gum, spices, baking soda, and baking powder. Mix and set aside. In the bowl of the stand mixer add four eggs. Beat for 1 minute. Add the sugar and beat until sugar is dissolved. Add the oil, applesauce, and pumpkin and mix until incorporated. Slowly add the dry ingredients to the wet ingredients while the mixer is running on a slow speed. Pour the batter into an oiled baking pan and bake for 1 hour.
* You can bake this recipe in 1 bunt pan or 2 loaf pans*
Cool for 30 minutes before removing from pan. Cool completely before adding glaze, nuts, and serving.
To make the glaze mix together the sugar and maple syrup in a small mixing bowl until sugar is fully dissolved. Drizzle mixture over cake. Add chopped walnuts on top of the glaze if desired.
Enjoy!
Found you on MSM. This recipe looks fantastic! It always amazes me that people are really making successful gluten-free treats. I host (with 6 other bloggers) an allergy-friendly blog hop that I would love for you to share this recipe and/or any others. It is called Allergy-Free Wednesdays and it will open late tonight (depending on your location). You can find it at willingcook.com
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Wow. Wow. Wow. Really good photography skills :) Thanks for sharing on Allergy-Free Wednesday. Hope you'll join us again this week with another great recipe!
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