Gluten free pumpkin cake. Tender gluten-free pumpkin cake with smooth cream cheese frosting using only one bowl. This gluten free pumpkin cake recipe is simple to make and has the perfect Gluten-Free Pumpkin Cake. This post may contain Amazon affiliate links.
Now that it's pumpkin spice everything season, I wanted to share my pumpkin bundt cake recipe with you.
Get this tested, easy-to-follow gluten free pumpkin butter cake—sweet, rich butter cake with pumpkin cheesecake baked on top!
Other than apple pie and pumpkin pie, I wouldn't say that it's so obvious what to serve for dessert on Thanksgiving.
You can cook Gluten free pumpkin cake using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Gluten free pumpkin cake
- It's 300 ml of roasted pumpkin purée.
- It's 3 cups of Gluten free flour mix (quinoa,brown rice,black rice, red rice,and millet).
- You need 4 tbs of flaxseed oil (for pan frying).
- Prepare of Filling.
- It's 250 g of uncooked red beans.
- It's 10 g of Brown sugar.
I mean, everyone knows about turkey, gravy, stuffing. However, since the cake isn't ready to eat in five minutes, I didn't want to tease your sweet tooth. This gluten free pumpkin cake is super moist and surprising light. It's the perfect fall-inspired dessert and sure to be a crowd-pleaser. if you love this easy gluten free pumpkin cake recipe, be sure to follow me on social media so you never miss a post Healthy gluten free vegan pumpkin cake recipe.
Gluten free pumpkin cake step by step
- Cook beans until it’s tender and drain out any water, transfer to a food processor and process until purée..
- Pour the purée in a sauce pan and add the brown sugar stirring occasionally for 7 minutes on low heat, then set aside..
- In a big bowl, combine the flour to the pumpkin purée and stir until a good consistency is achieved..
- Divide the dough into ten small balls, press down each ball and scoop about half a teaspoon bean paste on each of them and carefully fold in..
- Heat a wok, add the flaxseed oil, place 4 to 5 of the cake and reduce heat to medium low. Pan fry for 3 minutes on each sides. Place on a paper to absorb oil..
This delicious vegan pumpkin cake contains only whole foods, no gluten, no eggs, no dairy, no butter and no refined sugar. It is super moist but not gummy, the texture actually turned out pretty amazing. Moist, sweet, and spicy, this is a lovely harvest-time cake. And, since it's based on our Gluten-Free Yellow Cake Mix, it's a snap to make. Super Easy Pumpkin Spice Cake Gluten Free.
