Gluten-Free Pecan Pumpkin Cake

Photo: Carlo Powe-Crawford

Ingredients

1 cup sugar

1 cup canned pumpkin

3 tablespoons canola oil

2 egg whites

1 egg

1 teaspoon vanilla extract

1 cup and ½ brown rice flour

1/2 cup potato starch

1/4 cup tapioca flour

1 teaspoon and ½ baking powder

1 teaspoon Arm & Hammer baking soda

3/4 teaspoon xanthan gum

1/2 teaspoon salt

1/2 teaspoon pumpkin pie spice

1/4 cup chopped pecans

cup packed dark brown sugar

1/2 teaspoon ground cinnamon

3 tablespoons cold butter

Confectioner's sugar, optional

Preparation

Preheat oven to 350 degrees.

In a bowl, beat first six ingredients until blended. In a separate bowl, combine the next eight ingredients; reserve 1/4 cup to use for topping. Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into a 9 inch springform pan coated with cooking spray.

In a bowl, combine pecans, brown sugar, cinnamon and reserved flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.

Bake for 40 to 45 minutes or until a toothpick is inserted near the center comes out clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely. Sprinkle with confectioners' sugar if desired.

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About

This is the perfect recipe for the person who hates frosting, whose diet demands that they eat gluten-free. There's nothing like a right out of the oven, warm slice of this gluten-free pecan pumpkin cake with a glass of milk, or a cup of hot coffee or hot tea. I like to make miniature cakes to place in gift bags as a parting gift for my guests. They love it!