This is a wonderfully aromatic gluten free, dairy free cake that just smells like the holidays! It is moist, but still light and very tasty. Although it does contain a fair amount of sugar, it also comes with a blend of antioxidant rich spices. Plus, the pumpkin brings a dose of vitamin C, beta-carotene, potassium, and fiber, and the flour blend adds more fiber, vitamins, and phytonutrients. It is perfect topped with a dusting of powdered sugar or a dollop of whipped coconut cream. Alternatively, it can be iced with a cream cheese frosting. Use vegan cream cheese to keep it dairy free. It can also be served without a topping as a snack cake. As always, use organic ingredients whenever possible. Substitutions to make a vegan version are included.
Prep Time
15 minutes
Cook Time
30-40 minutes
Serves
12
Ingredients
- 1 cup organic gluten free oat flour
- ½ cup organic brown rice flour
- ¼ cup organic coconut flour
- ¼ cup organic potato starch
- 1 tsp sea salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp cloves
- ½ tsp ground ginger
- 1 cup coconut oil, melted
- 1 cup brown sugar
- ½ cup coconut sugar
- 1 ½ cup pumpkin puree
- 1 ½ tsp gluten free vanilla extract
- 1 tsp apple cider vinegar
- 4 large eggs
Steps
1
Preheat the oven to 350℉. Rub a little coconut oil on the sides and bottom of a 9×13 inch rectangular glass baking dish.
2
Mix the flours, potato starch, baking powder, baking soda, salt, and spices in a large bowl.
3
In a second large bowl, cream the oil and sugars with an electric mixer. Add the pumpkin puree and vanilla to the sugar mixture and mix well. Add the eggs one at a time, mixing well and scraping down the sides after each addition.
4
Gradually add the flour mixture to the pumpkin mixture and mix on low speed for a few minutes then increase to medium speed till well mixed.
5
Pour into the greased 9 x 13 baking dish. Bake for 30 – 40 minutes or till lightly brown and the cake springs back to the touch. Let cool before topping and slicing.
Vegan version:
Replace the eggs with 4 flax eggs by mixing 4 T flaxseed with 6 ounces water and letting the mixture sit for 5 minutes. Alternatively, the eggs can be replaced with 6 ounces of aquafaba.
Perfect for the Holidays!
Enjoy making and eating this cake. It is the perfect accompaniment to a chai tea, warm apple cider, or a steamy cup of cocoa. As a bonus, your kitchen will be filled with warm and welcoming aromatic spices as the cake bakes.
