Gluten-free Pumpkin Cake
Gluten-free Pumpkin Cake
12
kpl30
minutesThis luscious and spicy gluten-free pumpkin cake is similar to carrot cake, but made with pumpkin! No need to cook the pumpkin, just grate it into the mixture as is. The recipe is easy, as you just mix the ingredients together and don't need to whisk the eggs, for example. The pumpkin is topped with a cream cheese frosting, which you can also make dairy-free. Virtasalmen Viljatuote' light flour is an excellent flour. The cake holds together well and does not crumble. Try this instead of carrot cake!
Ingredients
4 dl grated pumpkin
2 eggs
120 g margarine or butter
3 tbsp oil
1,3 dl sugar
1,3 dl brown sugar
2tspbaking powder
1,5tspcinnamon (or gingerbread spice mix if you want a really Christmassy taste 🙂 )
2 tbsp almond flour
0,25 tsp salt
- Kuorrute
150 g (gluten-free/dairy-free) cream cheese
2-3 dl icing sugar
grated organic orange peel to taste
Preparation
- Preheat the oven to 175 degrees. Peel and grate the pumpkin. Melt butter or margarine.
- Mix pumpkin puree, melted butter or margarine, eggs and oil in a bowl.
- In another bowl, mix the dry ingredients and combine the mixtures.
- Line a 2-2.35 litre baking pan (I used a 27 x 20 cm rectangular pan) with baking paper and pour the dough into the pan. Put in the oven for about 30-35 minutes (depending on the thickness of the cake). Test for doneness with a stick, if no dough sticks to the stick, the cake is done.
- Frosting: beat the cream cheese with a hand mixer until soft. Add powdered sugar to make the icing as sweet as you like. Grate a little organic orange zest into the mixture. Spread the icing on top of the cooled cake.
- Serve gluten-free pumpkin cake with coffee or tea.
Sanna H | Healing food
Gluten Free Dark Tef Full Grain Flour, 3 kg 