I Give Thanks For This Deliciously Dense Gluten Free Pumpkin Cake!
“Thanksgiving comes, by statute, once a year.
To the honest man it comes as frequently as
the heart of gratitude will allow”
-E. S. Martin
Of course, we don’t have Thanksgiving in Australia, nor do we have it in Europe where I’m originally from. But so many of my readers are American that it seems almost unfair to leave it out! Besides, I made the most incredible Gluten Free Pumpkin Cake on the eve of Halloween, that I’d be practically selfish not to share it!
We had some friends over for Halloween this year, and instead of having the pumpkins welcome guests at the entrance, we set out to make the carving a bit of a party novelty! We had a ton of fun and made a huge mess. And although my favourite part was the look on people faces as I crept out from behind the door as they arrived (one friend actually fell to the floor screaming!), I think everyone else’s favourite that night was my yummy, tall, moist and really rather perfect Gluten Free Pumpkin Cake!
Back to the cake..
If you like a spicy Pumpkin Cake, then there’s an option to add spices within the recipe. I eat failsafe (what is the RPAH elimination diet?) because I’m being checked for food allergies, so I left out the spices. For those of you who are allergic, have allergic visitors or kids, or perhaps children who simply aren’t so keen on spiced cakes, go ahead and try the recipe without the added flavours; trust me it is totally delicious without!
To make this delicious little treat you’ll need:
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups Gluten Free all-purpose flour (you can mix your own Gluten Free flour!)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups Butternut Squash cooked and mashed/pureed, then cooled (you can of course use any pumpkin, but butternut squash gives an extra sweet, “caramelly” flavour)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup shopped nuts (pecans, walnuts (for low FODMAP) or Cashews (for the failsafe diet)
Delicious Dairy-Free & Failsafe “cream cheese” frosting:
- 1/4 cup Dairy-free butter substitute (I used Nutellex Light)
- 1 cup icing sugar
- 2 tsp rice milk (or similar)
- 1 tsp citric acid
Begin by preheating the oven to 180 c or 350 f
- Peel and gut the butternut squash, then cut into small pieces so that it will boil a bit faster. Once it’s boiled and soft, drain the water and mash or puree the squash finely, and let cool.
- Beat eggs, sugar and oil well in an electric mixer
- Sift dry ingredients together in a separate bowl
- Add the dry ingredients to the wet, and mix thoroughly
- Lastly add the squash/pumpkin puree
- Pour into a large, lined roasting pan, or two smaller cake tins
- Bake for 35 minutes, or till a skewer comes out clean when you prick it. Time depends on type of oven and depth of pan, so pay close attention!
To make the frosting, simply whisk all the ingredients on medium speed in an electric mixer. You adjust the consistency by adding more or less icing sugar or liquid as you see fit
A very happy Thanksgiving to you and your family!