Name: Gluten Free Pumpkin Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 cups fresh pumpkin purée; 1¼ cups coconut palm sugar; 1/2 cup light olive oil; 1/4 cup flax meal; 2 cups gluten-free flour (I use 1 cup almond flour, 1/2 cup each sorghum and brown rice flour); 1/4 teaspoon xanthan gum; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons pumpkin spice; 1/2 teaspoon salt; 1/4 cup almond milk (if pumpkin puree is thick); 1/2 chopped walnuts

Pumpkin is a fall and winter favourite around here. I always have pumpkin purée on hand; once pie pumpkins are harvested, I buy a bunch, roast and the purée them. Then, I’ll freeze the purée into 2-cup portions to have on hand for recipes like this Gluten Free Pumpkin Cake!

The pumpkin purée makes this recipe moist; this Gluten Free Pumpkin Cake recipe is also dairy free, soy free and egg free!

Gluten Free Pumpkin Cake – Vegan too!

Ingredients:

2 cups fresh pumpkin purée

1¼ cups coconut palm sugar

1/2 cup light olive oil

1/4 cup flax meal

2 cups gluten-free flour (I use 1 cup almond flour, 1/2 cup each sorghum and brown rice flour)

1/4 teaspoon xanthan gum

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin spice (my recipe)

1/2 teaspoon salt

1/4 cup almond milk (if pumpkin puree is thick)

1/2 chopped walnuts

Instructions

In a mixer on low, combine the pumpkin, sugar, oil and flax meal. Add in each of the remaining ingredients.

The consistency and water content of the pumpkin purée will dictate the thickness of the batter. If thin, add a tablespoon or more of any of the flours. If batter appears too thick, add some almond milk.

Spread the batter in a greased 9 x 13 pan and bake in a preheated 350 degree oven for about 40 minutes.

Optional: When cool, frost with a chocolate ganache (1 cup dark chocolate melted with 3 tablespoons any milk), and chopped walnuts, or sprinkle with some icing sugar.