Other great recipe ideas from the Whole Life Nutrition Cookbook include, my delicious vegan, gluten-free, soy-free Pumpkin Pie. Also, a simple Pumpkin Pudding made from tapioca pearls, maple syrup, and cashews (and a few spices). Or how about my Gingerbread Cut-Out Cookies, those also have pumpkin in them. Mmm delicious, I just love pumpkin anything!
I normally don't bake things with a lot of sugar, but when creating this recipe my gut feeling was that it needed this amount. Be sure to have all of your ingredients at room temperature. If your shortening is too cold it won't cream with the sugar and pumpkin puree. And last but not least, please use an electric mixer. It will whip air into the batter resulting in a lighter cake.
Pumpkin Spice Cake
The rich flavors of autumn come together beautifully in this warming, spicy, pumpkin cake. It is baked in a bundt pan to make sure it cooks evenly.
1 cup sorghum flour
1 cup brown rice flour
½ cup tapioca flour
2 teaspoons baking powder
1 ½ teaspoons xanthan gum
1 teaspoon baking soda
½ teaspoon sea salt
1 tablespoon cinnamon
1 to 2 teaspoons ground ginger
½ teaspoon nutmeg
¼ teaspoon allspice
1 cup organic palm shortening
1 ½ cups pumpkin puree
1 ½ cups coconut sugar
1 tablespoon vanilla
1 cup non-dairy milk
Preheat oven to 350 degrees. Oil a bundt pan with a little shortening. I use a natural stone bundt pan (no toxic non-stick pans in my kitchen)!
In a large mixing bowl, whisk together the flours, baking powder, xanthan gum, baking soda, salt, and spices.
In another large bowl beat together with an electric mixer the shortening, pumpkin, sugar, and vanilla. Add the dry ingredients to the bowl and continue to beat. Slowly add the cup of milk as you are mixing. Continue to beat for another 60 seconds or so.
Scoop batter into prepared bundt pan and spread it evenly throughout.
Bake for 50 to 55 minutes. Let pan cool for about 10 to 15 minutes before flipping cake out onto a plate or cake platter.
After the cake is completely cool you can drizzle a glaze over the top of it made from powdered coconut sugar and a little non-dairy-milk.
Tips for a safe Gluten-Free Thanksgiving:
- Be very careful about cross-contamination! Think about bread crumbs on cutting boards, flour dust on the counters, knives and serving spoons used to serve a gluten dish and then dipped into a gluten-free dish. Oh I know it can be frustrating.
- Use arrowroot or superfine sweet rice flour to thicken your gravy (about 1 tablespoon per 1 to 1.5 cups of pan juices)
- Be clear with other family members or friends what your needs are.
- For more tips please visit www.celiac.com
Have a wonderful Thanksgiving everyone! And if you were wondering what we will be doing....we are going to be celebrating with friends, 21 friends to be exact, actually 21 gluten-free friends. All together there will be 27 of us! We will celebrate with a fabulous gluten-free feast and a hike through the woods.
~May your Giving Thanks Day be blessed with love and laughter!~
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