Gluten free pumpkin cake
Gluten free pumpkin cake

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, gluten free pumpkin cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Gluten free pumpkin cake is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Gluten free pumpkin cake is something which I have loved my whole life. They are fine 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 particular 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 that.

The ingredients needed to make Gluten free pumpkin cake:
  1. Prepare 300 ml roasted pumpkin purée
  2. Take 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. Get Filling
  5. Get 250 g uncooked red beans
  6. Make ready 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 is going to wrap it up for this special food gluten free pumpkin cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!