Gluten-Free Pecan Pumpkin Cake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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âHereâs a delicious pumpkin cake for the holidays. But donât just bake it thenâitâs wonderful all year long!â Kathy Rairigh - Milford, Indiana Ingredients:
1 cup sugar |
1 cup canned pumpkin |
3 tablespoons canola oil |
2 egg whites |
1 egg |
1 teaspoon vanilla extract |
1-1/2 cups brown rice flour |
1/2 cup potato starch |
1/4 cup tapioca flour |
1-1/2 teaspoons baking powder |
1 teaspoon baking soda |
3/4 teaspoon xanthan gum |
1/2 teaspoon salt |
1/2 teaspoon pumpkin pie spice |
topping: |
1/4 cup chopped pecans |
1/3 cup packed dark brown sugar |
1/2 teaspoon ground cinnamon |
3 tablespoons cold butter |
confectioners' sugar, optional |
Directions:
1. In a large bowl, beat the sugar, pumpkin, oil, egg whites, egg and vanilla until well blended.
2. In a large bowl, combine the brown rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthan gum, salt and pie spice; reserve 1/4 cup for topping. Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into a 9-in. springform pan coated with cooking spray.
3. For topping, in a small bowl, combine the pecans, brown sugar, cinnamon and reserved flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.
4. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely. Sprinkle with confectioners' sugar if desired. Yield: 12 servings.
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