Pumpkin Spice Cake

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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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