Pumpkin Spice Cake (Gluten-Free)

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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.

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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!