Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, gluten free pumpkin cake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Gluten free pumpkin cake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Gluten free pumpkin cake is something that I have loved my whole life. They are fine and they look fantastic.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook gluten free pumpkin cake using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Gluten free pumpkin cake:
- Get 300 ml roasted pumpkin purée
- Make ready 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
- Take 250 g uncooked red beans
- Make ready 10 g Brown sugar
Then add in the sugar, gluten-free flour, salt, and spice blend. I used cinnamon, ginger, and cardamom in this easy cake. Usually when I make a pumpkin treat, I love the inviting aroma cloves and nutmeg lend to it, along with cinnamon, cardamom, and ginger. Moist Gluten Free Pumpkin Cake with cream cheese frosting is the ultimate easy fall dessert!
Instructions 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.
Gluten Free Pumpkin Cake - a simply spiced and lightly sweetened coconut flour cake topped with a rich and creamy cashew cream frosting! I've gone through a LOT of recipes these past couple of weeks. This is my favorite pumpkin cake ever. The first time I had this cake was our first Thanksgiving in our new house (several years ago). Adam really wanted to have Thanksgiving at our house with his family and my family.
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