pumpkin cake (gluten-free)

October 29, 2010

maddie and i were in the mood to bake today – a cold, cozy morning outside, so we worked diligently on schooling in order to begin our baking. i wanted to use my coconut flour and scoured online for a pumpkin cake recipe to use it – but ended up choosing one that used rice flour. i made many adjustments to the recipe and am admittedly *totally* surprised at how DELICIOUS the cake turned out! i mean, whoa. good.

here’s how i made it:

:: 1 c white rice flour

:: 1/4 c tapioca flour

::1 1/2 tsp baking soda

:: 1/2 tsp salt

:: cinnamon, nutmeg and ginger (lots of shakes of each)

((Combine all the dry ingredients in a large bowl)).

in another bowl:

::1/3 c melted coconut oil

:: 2 eggs

:: vanilla extract

:: some agave (poured it in, maybe 1/3 c?)

:: about 1/4 c sucanat

:: 1 c canned pumpkin

((mix wet, add to dry)).

bake for 30 min at 350.

we froze the cake after baking, then cut the pumpkin shape

 

top with decadent creamy white frosting (we used the totally unhealthy store-bought, and maddie colored it with food coloring).

(we made this without frosting, too, and it was still delish).

this is a keeper!!

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One Response to “pumpkin cake (gluten-free)”

  1. Life Says:

    Smart cookin,’ Mamma 🙂


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