Gluten free pumpkin cake
Gluten free pumpkin cake

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, gluten free pumpkin cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Gluten free pumpkin cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Gluten free pumpkin cake is something that I’ve loved my whole life. They’re nice and they look fantastic.

Then add in the sugar, gluten-free flour, salt, and spice blend. I used cinnamon, ginger, and cardamom in this easy cake. Usually when I make a pumpkin treat, I love the inviting aroma cloves and nutmeg lend to it, along with cinnamon, cardamom, and ginger.

To begin with this recipe, we have to first prepare a few ingredients. You can cook gluten free pumpkin cake using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Gluten free pumpkin cake:
  1. Get 300 ml roasted pumpkin purée
  2. Prepare 3 cups Gluten free flour mix (quinoa,brown rice,black rice, red rice,and millet)
  3. Make ready 4 tbs flaxseed oil (for pan frying)
  4. Prepare Filling
  5. Take 250 g uncooked red beans
  6. Prepare 10 g Brown sugar

This is the perfect pumpkin cake recipe to bring to a gluten free potluck or to enjoy with family and friends to make any day a little bit more special. It's an easy and flourless pumpkin mug cake that is paleo and gluten-free! A yummy pumpkin treat for breakfast, a snack, or a healthy dessert. This post may contain affiliate links.

Steps to make Gluten free pumpkin cake:
  1. Cook beans until it’s tender and drain out any water, transfer to a food processor and process until purée.
  2. Pour the purée in a sauce pan and add the brown sugar stirring occasionally for 7 minutes on low heat, then set aside.
  3. In a big bowl, combine the flour to the pumpkin purée and stir until a good consistency is achieved.
  4. Divide the dough into ten small balls, press down each ball and scoop about half a teaspoon bean paste on each of them and carefully fold in.
  5. Heat a wok, add the flaxseed oil, place 4 to 5 of the cake and reduce heat to medium low. Pan fry for 3 minutes on each sides. Place on a paper to absorb oil.

Please read my disclosure for more info. This gluten free pumpkin cake is super moist and surprising light. This is my favorite pumpkin cake ever. The first time I had this cake was our first Thanksgiving in our new house (several years ago). This pumpkin cake is inspired by fall and my love for all the pumpkin things and my Vegan Gluten-Free Pumpkin Bread.

So that’s going to wrap this up with this special food gluten free pumpkin cake recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!