Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, gluten free pumpkin cake. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Gluten free pumpkin cake is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Gluten free pumpkin cake is something which I have loved my whole life.
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 must prepare a few components. You can have gluten free pumpkin cake using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Gluten free pumpkin cake:
- Make ready 300 ml roasted pumpkin purée
- Take 3 cups Gluten free flour mix (quinoa,brown rice,black rice, red rice,and millet)
- Make ready 4 tbs flaxseed oil (for pan frying)
- Prepare Filling
- Get 250 g uncooked red beans
- Get 10 g Brown sugar
This gluten free pumpkin cake is that kind of recipe! 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. Add flour, baking soda, baking powder, salt, cinnamon, and ginger. This gluten free pumpkin cake is super moist and surprising light.
Steps to make Gluten free pumpkin cake:
- Cook beans until it’s tender and drain out any water, transfer to a food processor and process until purée.
- Pour the purée in a sauce pan and add the brown sugar stirring occasionally for 7 minutes on low heat, then set aside.
- In a big bowl, combine the flour to the pumpkin purée and stir until a good consistency is achieved.
- 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.
- 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.
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). Seriously, have you seen my recipes for Gluten-Free Kentucky Butter Pound Cake, Gluten-Free Apple Dapple Bundt Cake or Gluten-Free Firecracker Almond Bundt Cake?? My kids call me the queen of bundt cakes because I make them so often. You won't believe just how easy it is.
So that’s going to wrap it up with this special food gluten free pumpkin cake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
