This year my son chose a pumpkin cake for his birthday. Instead of the typical blood-sugar-through-the-roof-frosting, I chose an organic no-sugar-added apple butter. Pumpkins and apples are a natural combination. I developed the recipe based on the fact that I was going to use the apple butter. As such, the cake by itself is not terribly sweet. Topped with the apple butter though, it’s the perfect touch of sweetness. It’s moist and fluffy — uncommon for a gluten free cake.
For the dry ingredients:
14 ounces gluten free flour mix
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp xanthan or guar gum
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
For the wet ingredients:
1/2 cup agave nectar
1/2 cup coconut oil
1 tsp gluten free vanilla
2 cups organic pumpkin (I used canned)
1 cup almond milk or hemp milk
- Preheat oven to 325 for at least 15 minutes. Oil two 8″ or 9″ round pans.
- Sift the dry ingredients. Set aside.
- On low speed, place agave and oil in the bowl of a stand mixer. Beat, adding one egg at a time – until the color lightens.
- Add vanilla and pumpkin until well combined.
- Alternating, add flour and milk a little bit at a time – mixing well between each addition. Halve the batter between the 2 oiled pans. Smooth out the top with a spatula.
- Bake for 35 minutes on a rack placed in the middle of the oven.