Pumpkin Spice Cake

Pumpkin Spice Cake
Adapted from lifeglutenfree.com
Pumpkin Spice Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from lifeglutenfree.com

Ingredients

  • Ingredients:

  • 1

    cup sorghum flour

  • 1/3

    cup potato starch

  • 1/3

    cup tapioca flour

  • 1

    teaspoon xantham gum

  • 1/4

    teaspoon sea salt

  • 1 1/2

    teaspoons baking powder

  • 1 1/2

    teaspoons baking soda

  • 2

    teaspoons pumpkin pie spice

  • 1/2

    teaspoon ground allspice

  • 1/2

    cup raisins

  • Wet Ingredients:

  • 1/2

    cup canned pumpkin (or fresh!)

  • 1/2

    cup of raw honey

  • 1/2

    cup organic cane sugar (although not wet, you will combine it with these)

  • 2

    tablespoons organic molasses

  • 1/3

    cup of grapeseed oil / coconut oil (I did half grapeseed and half coconut oil, for a total of 1/3 cup)

  • Egg replacing ingredients:

  • 6

    tablespoons apple sauce

  • 1

    tsp baking powder

  • 1

    tsp egg replacer

  • (or use 2 eggs)

Directions

Preheat over to 350 degrees. Rub a 8 by 8 glass baking pan with coconut oil. Combine pumpkin, honey, sugar, molasses, oil, and egg replacer ingredients in a large bowl. Mix together well. Add remaining ingredients (except for the raisins) to the wet mixture. Mix with a hand mixer. Stir in raisins. Transfer batter to the greased baking pan and bake approximately 40 minutes or until a tooth pick is inserted and comes out clean. Cool before slicing.

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