#EverythingPumpkin It was a hit, I made this Pumpkin Cake on the weekend, I had our grandkids try it out as I adapted the recipe to be gluten Free, everyone loved it. My husband said he could not tell the difference. Our son just came by to get some more, he is wondering why Ma keeps baking….shhh I’m not telling.
Preheat the oven to 350 degrees F
- 2 Cups Sugar (Optional xylitol, Truvia baking blend, Coconut Palm Sugar, etc.) I used 2 cups Xylitol in this recipe, as you use the same as sugar. For www.truvia.com/baking there are different blends, & types. check conversions
- 1 1/2 Cups Olive Oil (a light tasting one, I used Filippo Berio extra light) or avocado oil
- 4 Eggs
- 1 1/2 Cups of Pumpkin Puree (Not pumpkin pie filling) I use the whole can
- 1/2 Cup of Chopped Walnuts ( Optional ) I never use, my son hates nuts
- 2 Cups Gluten free flour ( I used Bob’s Red Mill Gluten Free 1 to 1 baking flour ) you use his flour just like regular flour, this recipe originally called for 2 cups of regular flour. To make it gluten free I used his blend, simple and it was great !
- 2 Tsp Baking Soda
- 1 Tsp Salt
- 1 Tbs Cinnamon ( I sometimes like a touch more)
In a large bowl whisk the sugar & oil together, add the eggs to this one at a time whisking, blending them in the mixture. Then add the pumpkin to this, stir, or whisk it into the mixture.
In another bowl Sift the flour, baking soda, salt, and cinnamon together, then add to the above pumpkin mixture ingredients. Stir until well blended with a spoon. ( Add Nuts Optional )
Pour into a greased bundt pan, I use butter to grease the pan, getting in all the crevices and dust lightly with flour, shaking out any excess. I hit the pan on the sink edge upside down hard, getting out all the extra flour. You don’t have to dust with flour, or gluten feee flour But I do.
Bake for 60 minutes or until a tooth pick comes out clean, everyones oven is different, it will be medium to dark brown, like my picture of the cake.
Cool completely on a wire rack, otherwise the cake might break, it is heavy and moist, Yummy.
I have made it in loaf pan, it would be about the same time as the bunt pan.. but it is perfect in the bunt pan, looks pretty.
Some of our grandkids like to use at Thanksgiving whipped cream on top, you can whip it yourself, or buy non fat whip cream, or make coconut whipped cream.
I use Farmers Market Brand organic canned pumpkin.
Do not use a strong tasting olive oil for the cake, I buy a light one for baking, but have now found avocado oil at Trader Joe’s, there brand is a 16 oz bottle, and Spectrum Naturals at Whole Foods Market, its only 8 oz much more expensive, Thrive Market online has some, amazon different brands.
Also a note on Gluten free flours there are a few other brands I saw out there that are 1 to 1 baking just like regular flour. In other words that you use the same amount as your original recipe called for of flour…if you are not sensitive to gluten then you could just use regular all purpose white flour.
Sugar replacements Coconut Sugar, pure and unrefined by Madhava brand is 1:1 replacement for sugar, there are many brands www.madhavasweeteners.com Big Tree Farms brand Coconut Palm Sugar, Blonde .1:1 ratio, use like sugar. They have many types, and brands, always read the package. www.bigtreefarms.com and they carry online different places, and at Whole Foods Market.
I did not try the coconut sugars with this recipe yet…
I send out a free weekly email newsletter you can “ADD YOURSELF HERE ” to my exclusive list, for my best tips, and strategies on nutrition, exercise, lifestyle and my insights