Gluten Free Pumpkin Cake

To make gluten free pumpkin cake, you will need:
Dry Ingredients

  • 2.5 cups of corn flour (suitable for tamales) or gluten free oat flour
  • 1.25 cups brown cane sugar  (This recipe also works with ripe bananas. If you use bananas, use roughly 0.75 to 1 cup of sugar to compensate for the natural sweetness of the bananas)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 0.5 cup nuts, carrots and or raisins (optional. However, remember that the cake will have whole flaxseeds that will render a mildly crunchy texture without the addition of this option.)

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Wet ingredients

  • flaxseed unstrained gel from whole seeds, mildly cooked until a thick gel forms to make the vegan equivalent of 4 eggs (See recipe for making a vegan substitute for eggs). If you wish, you may strain the seeds. However, the slightly cooked seeds render a lovely mildly crunchy texture
  • 1 cup oil (coconut oil or other vegetable oil like sunflower will do)
  • 1.5 cups pumpkin, cooked and mashed (This recipe also works with ripe bananas)
  • 1 tsp annatto powder (optional for color)
  • 0.5 cups water

This is how to make gluten free pumpkin cake

  1. Preheat the oven
  2. Combine all the wet and dry ingredients in separate bowls
  3. Add the combined wet and dry ingredients until homogenously mixed
  4. Coat the baking pan with oil and pour the batter
  5. Bake at roughly 150 degrees C for roughly 35 minutes or until a fork emerges clean from the cake while still baking in the oven

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