Gluten-Free Pecan Pumpkin Cake
By: Carlo Powe-Crawford
Published: Monday, March 29, 2010 - 12:42am

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

1 Preheat oven to 350 degrees. 2 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. 3 In a bowl, combine pecans, brown sugar, cinnamon and reserved flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. 4 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.

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!