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Naked Pumpkin Cake – Gluten Free
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Description
Best pumpkin cake ever! This pumpkin cake needs no fancy accoutrements to entice diners. It is moist and flavorful and goes great with coffee for breakfast or dessert! This is a modified (by using a gluten-free flour blend) recipe that my mom’s 1960s bridge partner used to bake. It’s heavenly. Really. You can see the clouds parting and hear angels sings.
Ingredients
- 2 cups Gluten Free Flour Blend (see Below)
- 2 cups Granulated Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 3 teaspoons Cinnamon
- 2 teaspoons Xanthun Gum
- 1-⅓ cup Vegetable Oil
- 1-½ cup Canned Pumpkin (15 Oz Can)
- 2 whole Eggs, Beaten
- 1-½ teaspoon Vanilla - Make Sure It's Gluten Free
Preparation
Note: Gluten free flour blends made of rice flour, potato starch, almond flour and/or tapioca flour make the best cakes. Brands: King Arthur Gluten Free Flour Blend, Bette Hagman Featherlite Gluten Free Flour Blend, Authentic Foods Whole Grain Gluten Free Flour Blend, just to name a few.
1. Preheat the oven to 350 degrees F.
2. Mix the dry ingredients.
3. Mix the wet ingredients.
4. Add wet ingredients to dry ingredients and mix together with a wooden spoon until smooth.
5. Pour into a lightly greased bundt pan.
6. Bake for 50-60 minutes (10-15 minutes longer if you’re using a thick bundt pan; I use the thinner, dark pan).
7. Cool for ten minutes in the pan and then invert onto a wire rack to cool completely.
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