Gluten free, grain free, dairy free, refined sugar free. Very easy to make. I used canned organic pumpkin puree but have often made it with pumpkin I have baked and blended myself.
Makes one Bundt sized cake or 12 cupcakes
Ingredients:
3/4 cup Almond flour
1/4 cup Coconut flour
1/4 cup Tapioca starch
1/4 cup Arrowroot starch
1/4 cup Potato starch
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Ginger powder (optional)
1/2 cup Olive oil
1 cup Maple syrup
1 cup Pumpkin puree
2 Eggs
Step by Step
Preheat oven to 350F
Place all dry ingredients in a sifter over a bowl, sift and mix well.
In a separate bowl place oil, maple syrup, eggs and pumpkin puree, whisk together.
Add wet ingredients to dry ingredients and mix together.
Pour the batter into a greased and wax paper lined pan. These come out very good as cupcakes as well. The Bundt pan helps it cook evenly, since it is gluten free it absorbs less liquid so it needs more even cooking. I lined the bottom of the pan with wax paper so it comes out easily.
Cook at 350F for about an hour or until the knife comes out mostly clean, because it is gluten free it will not be perfectly clean but it should be almost clean. Cupcakes take about 24 minutes.
Let it cool before taking it out of the pan. This keeps well in the fridge for about 10 days.
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