I have been wanting to try making my Pumpkin Spice Cake (Gluten-Free) recipe, but converting it to use regular whole wheat flour. So…I tried a couple days ago and it turned out great! For those of you who don’t have to be on a gluten-free diet, you can enjoy this yummy cake too. Yum!
- 4 eggs
- 1 ½ cups organic sugar or Sucanat
- 1 cup olive oil
- 1 15-oz. Can pumpkin
- 2 cups whole wheat flour
- 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.
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