Fall and winter are the perfect time for pumpkin flavored desserts. That’s not an opinion, it’s scientifically proven. I’ll cite that later, so check back frequently (just kidding).
This recipe is definitely more of a cake recipe. It’s a little on the dense side, but is moist and has a delicate crumb. You could bake them like muffins and call them that, but alas, it’s still cake. I did them as mini bundts because they look nice and that’s what my wife requested, but this also works well as cupcakes or cake. For my bundts, I just opted for a slightly thinned out vegan royal icing (from Colleen Patrick-Goudreau’s Joy of Vegan Baking). Powdered sugar would work, as would a drizzle of ganache. For cupcakes and cake, you can really do any flavor that strikes your fancy. All chocolate frosting on a cake can overwhelm the pumpkin flavor, so you might want to mix it up and do chocolate in between layers and a lighter flavor on the outside.
The only interesting note on this recipe is there is no egg replacer or binder, which is not a mistake or oversight. The pumpkin does triple duty, providing binding, moisture and flavor. Adding xanthan would likely give you a dense, gummy texture. So trust the pumpkin.
Gluten Free Pumpkin Cake
Ingredients
Dry
- 1/2 cup +5 tsp oat flour 72 grams
- 1/3 cup +6 tsp tapioca starch 54 grams
- 1/3 cup white rice flour 54 grams
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
Wet
- 3/4 cup canned pumpkin
- 1/3 cup canola oil
- 1/3 cup maple syrup
- 1/2 cup milk
- 2/3 cup sugar
Instructions
- Preheat oven to 350°. Prep pans (liners for cupcakes, well sprayed with non-stick for bundts, sprayed and lined for cake) and set aside.
- Measure all dry ingredients together in a medium bowl and whisk together. Set aside.
- Measure all wet ingredients together. Whisk until fully combined.
- Add wet into dry. Stir or whisk until smooth and no lumps are visible. Deposit into pans (approximately 5-6 mini bundts, 10-12 cupcakes, one 8" cake, two 6" cakes). Bake until a toothpick inserted in the middle comes out clean. Dry crumbs are okay, wet crumbs or wet batter is not. Approximately 20-25 minutes for mini bundts or cupcakes. Let cool in pan on a rack before depanning.
