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Pumpkin Cake (Gluten-free, Dairy-free)

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Ingredients

Adjust Servings:
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

Pumpkin Cake (Gluten-free, Dairy-free)

  • 1 h 15 min
  • Serves 6
  • Medium

Ingredients

  • icing:

Directions

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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.

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Blueberry Muffins (Gluten-free)
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Blueberry Muffins (Gluten-free)
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Indian Gin and Tonic with Chili

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