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As you can tell, I am kind of on a little pumpkin kick! We love pumpkin here! I found a recipe for pumpkin bars online, and adjusted it a bit to make a cake. It was probably the best gluten-free cake I have made so far! It was so light and fluffy and moist! I hope you enjoy it!
- 4 eggs
- 1 ½ cups organic sugar or Sucanat
- 1 cup olive oil
- 1 15-oz. Can pumpkin
- 1 cup brown rice flour*
- 1 cup cornstarch*
- 1 teaspoon xanthan gum*
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon sea salt
In a large mixing bowl, cream eggs, sugar, oil, and pumpkin on medium speed until smooth.
In a medium-sized bowl combine the remaining ingredients. Add to wet ingredients and mix at low speed just until everything is blended and smooth.
Spread the batter in a greased 9×13-inch baking dish.
Bake for 30-35 minutes at 350 degrees.
Allow to cool completely, then top with a vanilla frosting.
* If you want to use a gluten-free flour mix, use 2 cups gluten-free flour in place of the rice flour, corn starch, and xanthan gum.
If you would like more recipes like this, check out our Gluten-Free Cookbook for Beginners here!
This recipe has been linked up at the Gluten-Free Recipes Parade over at Heavenly Homemakers!