Gluten-Free Pecan Pumpkin Cake


Photo: Carlo Powe-Crawford
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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.

Tools

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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!

Yield:

12.0 people

Added:

Monday, March 29, 2010 - 12:42am

Creator:

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