Wednesday, October 24, 2012

Pumpkin Cake (GF/DF)

First recipe from the new home!  :)

I make this cake quite often, even when pumpkins aren't in season, as I love the taste and the moisture the pumpkin lends to the texture of this cake.  Mmmm mmm.  ;)

Like most of my recipes, this cake is quick and easy to make, and oh my, how it makes the home smell so good!  But of course, you're here to taste it, not simply think about how wonderful it must smell, so here goes!


You'll Need:

- 1 15-oz can pumpkin (for GF, make sure the only ingredient listed is "pumpkin")
- 2 cups brown sugar
- 1/2 cup olive oil
- 3 eggs (or 9 tbsp of water with 3 tbsp of flaxseed)
- 1 cup sorghum flour
- 1 cup brown rice flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon

Note: Though I don't do this because it's sweet enough for me without it (and I'm not very into frosting), you can also make this cake with a maple cream cheese icing:

Icing:

- 8-oz softened vegan cream cheese
- 3-4 tbsp honey or pure maple syrup
- 3-4 tbsp softened vegan margarine
- 1 & 1/2 tsp vanilla (try it straight from the pod - so much better!)
- 3 cups powdered sugar (more if needed)

Beat cream cheese and margarine until fluffy.  Add the honey/maple syrup and vanilla.  Pour the powdered sugar one cup at a time while mixing.  Mix until smooth.

To Start:

* Heat oven to 350 F

- beat the eggs in a bowl (or mix the water and flaxseed in a smaller separate bowl and set aside as you let it thicken a few mins)
- mix in the brown sugar and flatten it until you no longer have lumps in the brown sugar
- add the pumpkin, olive oil, and cinnamon (and if you're doing flaxseed, add it at this point)
- slowly mix in the sorghum and brown rice flours, along with the baking soda and baking powder
- when done mixing, pour into 10x8 baking pan
- place in oven for 20-25 mins - check on it and do the toothpick test at this point, then turn down the heat to 300 and let it bake another 10-15 mins (stay vigilant with toothpick-testing this cake if this is your first time making it, especially in the last 10-15 mins of baking, as it can quickly lose its moisture if you let it go too long)

* If you're adding the icing, frost once the cake has cooled.

Enjoy!  :)

Thanks for the feature!  simplysugarandglutenfreeturningtheclockback, glutenfreehomemaker, vegetarianmama, wholeintentions, onecreativemommy

4 comments:

  1. I tried to make this in a bread loaf pan and it was a major fail. Too wet and collapsed on itself as well. Will try again with a shallow, wider baking pan. I also subbed in almond meal as I'm lectin-free and the consistency was a bit gooey. Will add coconut flour next time as well and molasses as it was not very sweet. Thanks for the recipe! Hoping to get some good pumpkin bread this season somehow.

    ReplyDelete
    Replies
    1. Hi Kt - sorry to hear your first attempt at it failed (though I am excited that you tried it out!). A shallower pan next time may be the ticket to have it bake thoroughly, as this recipe was not meant as a loaf but is a cake (though I should attempt a loaf next. hmmm...). I'm afraid I don't have any experience with almond meal in baking, so I'm not sure if that also contributed to it being extra-wet or not. Maybe increasing the amount of almond meal next time could help balance the moisture?
      Sweetness-wise, not sure why it wasn't very sweet for you as well. That's sad. :( I've purposely tested this recipe on people I know would have no qualms telling me if something needs fixed, and sweetness was never one as I went through the process of perfecting it. I'm very curious to know how you make out a second time - I may have to try experimenting with Paleo-based subs for this recipe now that you mentioned trying to make it lectin free. I've only in recent weeks been aware of and learning about the diet and its benefits. So now because of the troubles you've had substituting it for Paleo, you've got my wheels turning with ideas, hehe. Thanks very much! :)

      Delete
  2. I LOVE pumpkin and I can eat it all year long!! Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from vegetarianmamma.com

    The party will start at 7 pm tonight (eastern)

    ReplyDelete
    Replies
    1. Hi Cindy! Thanks for the link-up! I'm loving getting to have a place to see what others are concocting for GF eats! :) (helps to "feed off" of others inspiring ideas to keep ourselves creative too!) I'll be sure to check out this week's link-up!

      Delete

Get updates about our old home restoration, DIY tutorials, and project ideas to your inbox!