|Gluten Free Pumpkin Cake
Our gluten free version of the Booy family spice cake recipe. This one is not quite as sweet and does not use Rogers Syrup but its pretty close in taste. This cake is dairy and egg free using oil and coconut milk. It tastes a bit like gingerbread is great served warm or cold.
Gluten Free Pumkin Cake – makes one loaf
3/4 cup Tapioca Starch
3/4 cup Asian rice flour (fine rice flour)
1/2 cup Chickpea flour
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ginger powder or up to half a teaspoon more if you like ginger.
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon mace
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon guar gum
3/4 cup packed brown sugar
3/4 cup milk or thick coconut milk from a can
1 teaspoon vinegar
1 1/4 cup canned or cooked and pureed pumpkin
1/3 cup vegetable oil or melted butter
Mix all the dry ingredients together. In 2 cup measure place the pumpkin, oil, and milk- stir to combine.
|Served warm with butter
Add to the dry ingredients. Stir well. Place in greased loaf pan 13×4 1/4 inches ( or a little shorter and a little wider loaf pan). Bake at 350 for approx. 50 minutes or until toothpick inserted is clean. Cool 10-15 minutes and remove from pan.