Gluten Free Spicy Pumpkin Cake Recipes
GLUTEN-FREE SPICY PUMPKIN CAKE
Serve this cake during the holidays for a delicious alternative to pumpkin pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 16
Number Of Ingredients 22
Steps:
- Heat oven to 350°F. Spray 10-inch nonstick fluted tube cake pan with cooking spray (without flour).
- In medium bowl, mix flours, xanthan gum, guar gum, baking powder, salt, cinnamon, ginger, nutmeg and cloves with whisk; set aside. In large bowl, beat eggs, oil, milk, pumpkin, granulated sugar, vanilla and vinegar with electric mixer on low speed until smooth. Gradually add flour mixture, beating on medium speed 2 minutes until well blended. Pour batter into pan.
- Bake 30 minutes. Cover cake with parchment paper; bake 25 to 30 minutes longer or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle cake with powdered sugar.
Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 21 g, TransFat 0 g
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