Pumpkin Cake (Gluten-free, Dairy-free)

Name: Pumpkin Cake (Gluten-free, Dairy-free)
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: Austrian,Signature Cuisine
Ingredients: Pumpkin puree: 300 g; Brown sugar: 180 g; Vegetable oil: 125 ml; Oat flour: 100 g; White rice flour: 100 g; Millet flour: 100 g; Tapioca starch: 30 g; Egg(s): 4 pcs; Baking powder: 2 tsp; Baking soda: 3/4 tsp; Salt: 1 tsp; Ground cinnamon: 1 tsp; Turmeric powder: 1/2 tsp; Ground ginger: 1 tsp; Caster sugar: 200 g; Water: 1 tbsp; Lemon juice: 1 tbsp

Features:

Cuisine:

1 h 15 min
Serves 6
Medium

Ingredients

300 g Pumpkin puree
180 g Brown sugar
125 ml Vegetable oil
100 g Oat flour
100 g White rice flour
100 g Millet flour
30 g Tapioca starch
or potato starch
4 pcs Egg(s)
2 tsp Baking powder
3/4 tsp Baking soda
1 tsp Salt
без горки
1 tsp Ground cinnamon
1/2 tsp Turmeric powder
1 tsp Ground ginger
icing:
200 g Caster sugar
1 tbsp Water
1 tbsp Lemon juice

Directions

If you ask me, this cake is the gold standard for a pumpkin cake: soft, fluffy, bright, and delicious. Even if I ate gluten, I’d bake this cake anyway, because it’s perfect!

The natural pectin from pumpkin and eggs make this cake incredibly fluffy soici you don’t have to use other thickeners.

Pumpkin and cumin give the cake this amazing color.

If you don’t like pumpkin or millet flour, you should try this cake anyway. I promise you you’ll love them!

How to make pumpkin puree, you can find out here.

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Steps

1 Done	Preheat the oven to 175 degrees.
2 Done	Combine the dry ingredients except for sugar together using a whisk.
3 Done	In another bowl, whisk the eggs. Add sugar, oil, and pumpkin puree. Combine until smooth.
4 Done	Add the wet ingredients to the dry ones. Combine until smooth. OR add all the ingredients to a blender and blend until you get a batter-like consistency.
5 Done	Line a loaf pan with parchment paper. Pour the batter in. Bake at 175 degrees for about 60 min. If the top gets too brown, cover it with foil. The cake will rise well and crack a bit.
6 Done	Remove. Let cool for 30 min. Release. Transfer the cake together with the parchment paper to a cooling rack. Let cool completely.
7 Done	For the icing, combine the confectioner’s sugar, water, and lemon juice. Add extra water or confectioner’s sugar, if needed. The icing should be pretty thick.
8 Done	Remove the parchment paper. Cover the cake with the icing. Let it set. To serve, cut into slices. You can keep the cake uncovered at the tabletop for 2 days max.