Naked Pumpkin Cake – Gluten Free
- 1 1/3 Sorghum flour
- 1/3 cup potato starch
- 1/3 cup arrowroot
- 2 cups Granulated Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 3 teaspoons Cinnamon
- 2 teaspoons Xanthun Gum
- 1-⅓ cup Vegetable Oil
- 1-½ cup Canned Pumpkin (15 Oz Can)
- 2 whole Eggs Beaten
- 1-½ teaspoon Vanilla - Make Sure It's Gluten Free
1. Preheat the oven to 350 degrees F.
2. Mix the dry ingredients.
3. Mix the wet ingredients.
4. Add wet ingredients to dry ingredients and mix together with a wooden spoon until smooth.
5. Pour into a lightly greased bundt pan.
6. Bake for 50-60 minutes (10-15 minutes longer if you’re using a thick bundt pan; I use the thinner, dark pan).
7. Cool for ten minutes in the pan and then invert onto a wire rack to cool completely.
2. Mix the dry ingredients.
3. Mix the wet ingredients.
4. Add wet ingredients to dry ingredients and mix together with a wooden spoon until smooth.
5. Pour into a lightly greased bundt pan.
6. Bake for 50-60 minutes (10-15 minutes longer if you’re using a thick bundt pan; I use the thinner, dark pan).
7. Cool for ten minutes in the pan and then invert onto a wire rack to cool completely.
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