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Pumpkin Spice Cake

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Rate this recipe 4.5/5 (2 Votes)

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)

Details

Adapted from lifeglutenfree.com

Preparation

Step 1

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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