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
- Preheat the oven
- Combine all the wet and dry ingredients in separate bowls
- Add the combined wet and dry ingredients until homogenously mixed
- Coat the baking pan with oil and pour the batter
- 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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