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Gluten-Free Pumpkin Bundt Cake
(recipe, Katie Hickey)
The recipe calls for 1/4-1/2 cupamount of milk, but I forgot to add it, and I think any added moisture would have ruined the cake. Maybe it's because I used a 15 oz. can of pumpkin and the original used 14 oz.
- ⅔ cup rice flour
- ⅔ cup sorghum flour
- ⅓ cup almond flour
- 2 Tbsp. potato starch
- 1 scant teaspoon xanthan gum
- ½ tsp. sea salt
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. nutmeg
- ⅛ tsp. allspice
- ⅛ tsp. cloves
- ⅓ cup light olive oil or coconut oil (I used coconut)
- 1 cup organic brown sugar
- 2 Tbsp. maple syrup
- 2 tsp. bourbon vanilla extract
- 1 15.0 -oz can cooked pumpkin
- Ener-G Egg Replacer for 2 eggs- or 2 large organic happy huevos
- ⅔ cup pecan pieces or dried cranberries or raisins
- Preheat oven to 350. Spray a bundt pan with PAM.
- Mix together dry ingredients. Add wet ingredients into the dry bowl and mix together until a fluffy batter forms. Then mix in the pecans (or fruit).
- Bake in the center of a preheated oven for 30-40 minutes, until a wooden skewer comes out clean.
- Cool on a wire rack before inverting the cake onto a serving plate. Cool before slicing- this is a moist and tender cake. Store in the fridge (I liked it even better refrigerated). It also freezes well.
- Makes twelve slices.