Bready or Not: Gluten-Free Pumpkin Cake

[celestialgldfsh]

Originally published at BethCato.com. You can comment here or there.

Let’s carry September’s Cake Month into October as I start the annual autumn theme of pumpkin, maple, and other seasonal flavors!




Most of the stuff I bake goes with my husband along to his work. Lo and behold, a few of his co-workers eat gluten-free. I hate for people to feel left out. Therefore, I try to mix in some GF goodies every so often.

Baking gluten-free can be rather intimidating. The stuff is expensive, and even worse, some of it tastes BAD. As in, scrub-out-your-mouth-with-a-toilet-brush bad. I also worried about cross-contamination. My kitchen is pretty much saturated in gluten.




I prowled around for good pumpkin cake recipes and I found this one at King Arthur Flour. Their recipes are very reliable. I modified it slightly. I used a Bob’s Red Mill GF Vanilla Cake Mix here, as Bob’s mixes and flours are pretty darn good. I also used my own maple glaze, because, well, MAPLE!

The end result was an absolutely delicious cake. It tasted totally normal-no one would suspect it was gluten-free!

Modified from the recipe at King Arthur Flour, with my own glaze.




Print


Bready or Not: Gluten-Free Pumpkin Cake

Ingredients

Cake ingredients:
• 5 large eggs, room temperature
• 3 tablespoons molasses
• 1 can (about 15 ounces) pumpkin purée
• 3/4 cup vegetable oil
• 1 box good brand of yellow, vanilla, or white gluten-free cake mix (recommend King Arthur or Bob's Red Mill)
• 1/2 cup cornstarch
• 1/4 teaspoon baking soda
• 1 tablespoon pumpkin pie spice (or substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves)

Maple Glaze ingredients:
• 1 cup powdered sugar, sifted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon maple flavor
• 1 1/2 Tablespoons milk (almond milk works!), more as needed

Instructions

1. Preheat the oven to 325°F. Thoroughly grease a 10-cup Bundt pan.
2. Whisk together the eggs, molasses, pumpkin purée, and oil. Set aside.
3. In another big bowl, combine the cake mix, cornstarch, baking soda, and spice(s).
4. Stir the wet and dry mixtures together until smooth and pour the batter into the prepared pan.
5. Bake the cake for 60 to 65 minutes, until it passes the crumb test.
6. Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.
7. Dust the cake with confectioners' sugar, or make the maple glaze. Combine the glaze ingredients, adding more sugar or milk for desired texture. Drizzle over cake.

OM NOM NOM!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
2.6