Yours really has not had time to bake.
Today it snowed. Our very first snow of the season. After photographing the yard oak and apple branches dusted in sugary white like some fairy confection I thought about James Taylor’s line in Sweet Child James. The Berkshires seemed dream-like on account of that frosting. And I decided to bake a cake. With cinnamon.
I tried to whistle my way back to the home, to pierce the soft silence that only snowfall can bring, however I am not gifted in whistling.
A crow swung low overhead and cawed, not impressed with my weak tune.
Karina’s Maple Frosted Pumpkin Cake Dish
By Karina Allrich December 2005.
This cinnamon laced pumpkin cake is so damp and delicious, you’ll never believe it’s gluten-free. (The recipe is naturally dairy-free- other than for the icing. See notes below to keep the icing GF/CF.)
3 additional big natural free-range eggs
2 cups natural light brown sugar, not jam-packed
1/2 cup light olive oil
1 15-oz can cooked pumpkin
2 teaspoons bourbon vanilla extract
2 cups gluten-free flour mix * see notes
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon gluten-free Pumpkin Pie Spice
1/2 teaspoon sea salt
Preheat oven to 350ºF. Line a 10 x 13″ baking pan with greased parchment paper.
Beat the eggs in a big blending bowl till light and frothy; add the brown sugar, beat till smooth; include the oil, pumpkin, and vanilla; beat to integrate.
In a different bowl, whisk together the dry active ingredients (the GF flour mix through sea salt). Add the dry active ingredients into the wet mixture a little at a time and beat to integrate- for 2 minutes.
Pour the batter into the ready baking pan. Bake in a pre-heated oven for 30 minutes, or till the cake is firm and a wooden pick inserted into the center emerges tidy.
Cool on a wire rack while you make your frosting.
Maple Cream Cheese Icing:
8 oz. softened cream cheese or vegan cream cheese
3-4 tablespoons softened saltless butter or vegan margarine
3 to 4 tablespoons pure maple syrup
1 1/2 teaspoons bourbon vanilla extract
3 cups GF powdered sugar (more, if required)
Beat up until the cream cheese and butter till fluffy. Add 3 tablespoons of the maple syrup, and vanilla. Include the powdered sugar a cup at a time; beat till smooth. Include another tablespoon maple syrup, if required. Add more sugar, if needed.
When the cake is cool, frost with the Maple Cream Cheese Icing. Sprinkle with carefully chopped pecans or walnuts, if preferred. For nut-free, avoid the nuts.
Yields 15 pieces.
Store cake cooled. Wrap and freeze leftovers after 2 days for best taste and texture.
Recipe Source: glutenfreegoddess.blogspot.com
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My GF flour mix changes from recipe to dish. For this cake I utilized my basic baking mix – 1 cup sorghum flour (or brown rice flour) + 1/2 cup buckwheat flour + 1/4 cup tapioca starch + 1/4 cup quinoa flour. Quinoa flour has a strong, nutty taste that compliments pumpkin and spice. Almond flour likewise works well instead of the quinoa flour. [See comments listed below for more discussion on baking with numerous flours.]
In the beginning of my gluten-free journey- starting way back in 2001- I frequently utilized Pamela’s Ultimate Baking & & Pancake Mix as my all-purpose GF flour mix. It works well in this recipe. I used an easy vanilla icing, and sprayed sweetened flaked coconut on top.
To make sugary foods for future treats: This pumpkin cake freezes rather well. I place the entire frosted cake into the freezer for about 20 – 30 minutes prior to slicing and wrapping specific pieces (this chills the icing a bit so it doesn’t stick as you slice and cover). I keep the wrapped pieces in a zip-sealed freezer bag.
To keep this scrumptious cake dairy-free usage dairy-free icing or vegan cream cheese and buttery spread, or natural coconut oil, or Spectrum Organic Shortening; and include an extra teaspoon or 2 of vanilla extract.
Reader Christine reports she made this recipe as cupcakes- with much success. She stated it took about 20 minutes for the cupcakes to bake.
Enjoy sugary treats in moderation.