This cake is super moist with a sweet, cinnamon aroma.The toppings are endless. You can ice it, or simply sprinkle powder sugar and a drizzle of Maple syrup. Either way, it’s yummy for breakfast or dessert. You can cut the recipe in half and cook in an 9 inch cake pan for a smaller crowd. As a bonus, it’s both gluten-free and dairy-free. This cake cooks up great with regular in bleached flour as well.
By: Bekie A
GF/DF Pumpkin Bread
1 (15-ounce) can pumpkin
1 cup coconut oil
2/3 cup of coconut cream or water
4 large eggs
3 3/4 cups gluten free flour mix
1 1/2 cup of sugar
1 tbsp molasses
1/2 tsp guar gum
1 cup of maple syrup or honey (plus more for drizzling)
2 tbsp of Kaluah or rum
2 teaspoons baking soda
1/2 tsp baking powder
1 Tbsp of pumpkin spice
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
–Mix wet ingredients first beginning with pumpkin, eggs and sugar. Then add remaining wet ingredients. Sift together dry ingredients and mix into wet ingredients. Spread into an oiled bundt cake pan. Sprinkle with Walnuts if you want an extra crunch.
Bake at 350 for 20-30 min until knife comes out clean.
