Gluten Free Pumpkin Spice Cake Recipe

gluten-free-pumpkin-spice-cakeThis gluten free pumpkin spice cake is kind of like my baby. I have been nurturing the spice cake recipe along for awhile, and when the recipe came out just right I tested it out a few more times to be sure – this spice cake recipe is everything we wanted in a cake – flavorful, moist and spongy and, bonus!, it is super simple to make. Everything gets tossed in the blender and then poured into the cake pan – easy!

We have been gluten free for over a year now, but every now and then I play with grain free desserts for fun – this recipe does just happen to be grain free, too!. I found an excellent price on coconut flour at SAMS Club – about $8 for 5lbs of it. The next cheapest I have seen it is in 25lb quantities on Amazon, so the coconut flour at SAMS Club is truly a steal! (It stores well in the freezer.)

I wanted to create a coffee cake type cake – something I would be ok feeding to us for breakfast (I miss easy breakfasts!) and at the same time something that could be spruced up a little bit with either extra add-ins (chocolate chips!) or with apple butter or icing and then served as a dessert.

I like a cake that can do lots of things – and this one meets that bill. I have served it straight up as a spice cake. I have served it with chopped nuts added (the assorted, raw nuts from Target. They are the best!) I have served it with chocolate chips added. I have served it with grated carrot (was planning on adding a cream cheese icing but was all out of cream cheese – must try that one again!)

Basically – what I have dreamed up so far for this cake, it has excelled at.

When I make this as a breakfast option I cut the honey or maple syrup quantity in half. We are quite happy with it being less sweet and I feel better about it as a breakfast option.

Grain Free Pumpkin Spice Cake

Grain Free Pumpkin Spice Cake

Ingredients

  • 12 eggs
  • 1/4 cup coconut oil
  • 1/2 cup honey or maple syrup
  • 1 cup pumpkin
  • 1/4 cup dates
  • 1/4 cup cocoa
  • 1/2 cup coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 2 tsp vanilla
  • Optional
  • 1/2 cup shredded carrots
  • 1/4 cup chopped nuts
  • 1/4 cup chocolate chips

Instructions

  1. Put all of the ingredients in blender and blend until smooth.
  2. Pour batter into cake pan.
  3. Cook at 350 F for 55 minutes.
  4. Cool and enjoy!
  5. Optional add-ins
  6. Use one or more of these fun add-ins to change up the cake. Once the ingredients have been blended stir the optional extra ingredients in (don't blend!) and then pour into cake pan.
http://www.jessicalynette.com/food/gluten-free-pumpkin-spice-cake/

Jessica Lynette

What do you think?