cake it easy: Gluten-Free Pumpkin Bundt Cake cake it easy: Gluten-Free Pumpkin Bundt Cake

Tuesday, October 19, 2010

Gluten-Free Pumpkin Bundt Cake



This incredibly moist and cinnamon laced cake is not only gluten-free, it's vegan. I baked it without eggs, using Ener-G Egg Replacer. But if you prefer eggs in your baking, simply substitute two large organic happy eggs and cut back on the liquid by 2-3 tablespoons. (Also- real eggs vs egg replacer may affect baking time- so use your best judgment and experience.)


Preheat the oven to 350 degrees F. Lightly grease a medium Bundt® cake pan.
Mix together the dry ingredients:

2/3 cup organic buckwheat flour
2/3 cup millet or sorghum flour
1/3 cup quinoa flour
2 tablespoons tapioca or arrowroot starch
1 scant teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon McCormick Pumpkin Pie Spice (ginger, nutmeg and allspice)

Add in:

1/3 cup light olive oil
1/2 cup organic raw agave nectar or 1 cup organic brown sugar
2 tablespoons maple syrup
2 teaspoons bourbon vanilla extract
1 14-oz can cooked pumpkin
1/4 to 1/2 cup hemp milk- or non-dairy milk- as needed
Ener-G Egg Replacer for 2 eggs- or 2 large organic happy huevos


Beat until a smooth, fluffy batter forms. Note: As mentioned above, if you are using real eggs, you may need less liquid than I did- so start with 1/4 cup non-dairy milk and see how it goes. Add a tablespoon more at a time to achieve a smooth cake batter.

Add in:

2/3 cup raisins- or dried cranberries, if you prefer Stir to mix.
Scoop the batter into the Bundt® cake pan and spread evenly.

Bake in the center of a preheated oven for 45 to 50 minutes until the cake is firm when lightly touched. Double check with a cake tester, if you like. Note: Baking time may vary for you- I bake at over 7,000 feet.

Cool on a wire rack before inverting the cake onto a serving plate. Cool before slicing- this is a moist and tender cake.

Makes twelve slices.

Read more: http://glutenfreegoddess.blogspot.com/2008/10/pumpkin-raisin-cake.html#ixzz12rd8XS39

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