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Gluten-Free Spicy Pumpkin Cake
Gluten-Free Spicy Pumpkin Cake
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Prep Time:
30 minutes
Total Time:
3 hours 45 minutes
Try this festive holiday cake as a tasty twist on traditional pumpkin pie!
Ingredients:
  • 3/4 cup finely ground tapioca flour
  • 3/4 cup potato starch flour
  • 1/2 cup white rice flour
  • 1/2 cup finely ground almond flour
  • 1/4 cup sweet white sorghum flour
  • 1/4 cup garbanzo and fava flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum
  • 2 teaspoons gluten free baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 eggs
  • 1 cup sunflower or canola oil
  • 1/4 cup almond milk, soymilk or regular milk
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1 1/2 cups granulated sugar
  • 2 teaspoons pure vanilla
  • 1 teaspoon cider vinegar
  • 2 tablespoons powdered sugar
Instructions:
  • Preheat your oven to 350°F and generously coat a 10-inch nonstick fluted tube cake pan with cooking spray, ensuring it does not contain flour.
  • In a medium bowl, whisk together flours, xanthan gum, guar gum, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside. In a large bowl, use an electric mixer on low speed to beat together eggs, oil, milk, pumpkin, granulated sugar, vanilla, and vinegar until smooth. Gradually add the flour mixture, beat on medium speed for 2 minutes until well blended. Pour the batter into the pan.
  • Bake the cake for 30 minutes. Cover it with parchment paper and bake for an additional 25-30 minutes until a toothpick inserted in the center comes out clean. Allow it to cool for 15 minutes, then transfer to a cooling rack. Let it cool completely for about 2 hours before finishing by sprinkling powdered sugar on top.

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