Recipe: Pumpkin Cake with Creamcheese Frosting

As promised here is a delicious gluten-free dessert recipe for the Thanksgiving holiday! If you missed the other thanksgiving recipes, check them out here.

[print_this]Recipe: Pumpkin Cake with Creamcheese Frosting

3 large eggs
2 cups muscovado organic brown sugar(you could use reg brown sugar)
½ cup grapeseed oil
1 medium sugar pumpkin cooked**(or 1 15oz can cooked pumpkin)
2 tsp vanilla
1 cup sorghum flour
½ cup sweet rice flour
¼ cup cornstarch
¼ cup quinoa flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
½ tsp cardamom
½ tsp salt

Preheat oven to 350 degrees. Spray a 9×11 pan with cooking spray.
Beat eggs in large mixing bowl til light and frothy. Add brown sugar and beat. Add oil, pumpkin and vanilla. Beat until combined.

In a separate bowl, add the dry ingredients and mix. Add dry ingredients into wet ingredients and beat until smooth (about 2 minutes).
Pour batter into pan and bake for 30 minutes, or until cake is firm.
Remove from oven and cool.

Once cooled you can ice the cake.[/print_this]

[print_this]Recipe: Creamcheese Icing

1 pkg cream cheese softened
4 T softened butter
1 ½ tsp vanilla
3 cups gf icing sugar

Beat cream cheese and butter until fluffy. Add vanilla. Add icing sugar a little at a time and beat until smooth.


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