Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, gluten free pumpkin cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Gluten free pumpkin cake is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Gluten free pumpkin cake is something which I’ve loved my whole life.
Tender gluten-free pumpkin cake with smooth cream cheese frosting using only one bowl. This gluten free pumpkin cake recipe is simple to make and has the perfect Gluten-Free Pumpkin Cake. This post may contain Amazon affiliate links. This pumpkin cake is inspired by fall and my love for all the pumpkin things and my Vegan Gluten-Free Pumpkin Bread.
To begin with this recipe, we have to first prepare a few ingredients. You can have gluten free pumpkin cake using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Gluten free pumpkin cake:
- Prepare 300 ml roasted pumpkin purée
- Take 3 cups Gluten free flour mix (quinoa,brown rice,black rice, red rice,and millet)
- Get 4 tbs flaxseed oil (for pan frying)
- Get Filling
- Get 250 g uncooked red beans
- Make ready 10 g Brown sugar
Now that it's pumpkin spice everything season, I wanted to share my pumpkin bundt cake recipe with you. However, since the cake isn't ready to eat in five minutes, I didn't want to tease your sweet tooth. This gluten free pumpkin cake is super moist and surprising light. Healthy gluten free vegan pumpkin cake recipe.
Steps to make Gluten free pumpkin cake:
- Cook beans until it’s tender and drain out any water, transfer to a food processor and process until purée.
- Pour the purée in a sauce pan and add the brown sugar stirring occasionally for 7 minutes on low heat, then set aside.
- In a big bowl, combine the flour to the pumpkin purée and stir until a good consistency is achieved.
- Divide the dough into ten small balls, press down each ball and scoop about half a teaspoon bean paste on each of them and carefully fold in.
- Heat a wok, add the flaxseed oil, place 4 to 5 of the cake and reduce heat to medium low. Pan fry for 3 minutes on each sides. Place on a paper to absorb oil.
This gluten free pumpkin cake is super moist and surprising light. Healthy gluten free vegan pumpkin cake recipe. This delicious vegan pumpkin cake contains only whole foods, no gluten, no eggs, no dairy, no butter and no refined sugar. It is super moist but not gummy, the texture actually turned out pretty amazing. These Gluten-Free Vegan Pumpkin Pancakes tastes like fall thanks to the warm pumpkin spices and maple syrup!
So that is going to wrap it up with this exceptional food gluten free pumpkin cake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
