Vegans and sugar-free folk, avert your eyes. No really, just stop reading now, because this cake is so not for you. It’s not really for me, either. It’s for the kiddo, who turned 8 this week. And, well, I indulge him. We’ve established that already, right? So, this week I have baked Manifest Vegan’s Double Chocolate Chip Banana Muffins, some as yet unposted double chocolate chip cookies, and this pumpkin cake. Yep, all filled with *gasp* white sugar. Well, and some brown sugar. Birthday weeks are like that, right? (Doesn’t every kid celebrate their birthday for a whole week?)
So, if this is up your alley, make it. If not, you can join me in a few days of fruit and veggie detox. No recipe required.
Gluten-Free Pumpkin Bundt Cake
Adapted from the Porterfield Pumpkin Bundt Cake.
140 g. sweet rice flour
140 g. millet flour (sorghum would work, too)
140 g. arrowroot or potato starch
1 1/2 t. xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice or mace
1/8 teaspoon ground cloves
1 1/2 cups granulated sugar
1 1/4 cups dark brown sugar, packed
1 cup canola or light olive oil
5 large eggs, at room temperature
1 15 oz can unsweetened pumpkin
2/3 cup orange juice
Grease and flour a 10 cup bundt pan. (Mine is smaller, so I did a small bundt and 6 cupcakes.) Preheat oven to 350°.
In a small bowl, whisk together the dry ingredients through the spices. In a large bowl, beat together the sugars, eggs, oil, pumpkin and orange juice. Add the dry ingredients to the wet ingredients and beat well. Pour into prepared pan and bake until a tester inserted comes out clean. (The cake was about 60 minutes, the cupcakes about 30.)
I frosted this with a very simple glaze of powdered sugar and orange juice and topped it with a sprinkling of orange zest.
For more gluten-free recipes, check out Gluten Free Wednesdays.