Gluten Free Pumpkin Spice Cake Food

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GLUTEN-FREE PUMPKIN SPICE CAKE



Gluten-Free Pumpkin Spice Cake image

OK, just got the double thumbs up and a jumbled "thsrcxs!" from kids with mouths full of cake, so I guess it's a keeper. Took 2 different recipes, added my own twists and there you have it.

Provided by gemini jodi

Categories     Dessert

Time 50m

Yield 1 9x13 pan, 18 serving(s)

Number Of Ingredients 21

3 eggs
1 1/2 cups dark brown sugar
6 tablespoons butter, melted
1 (15 ounce) can pumpkin (not pumpkin pie filling)
1/2 cup applesauce
1 cup gluten-free oats
2 teaspoons vanilla
2 1/2 teaspoons cinnamon
2 teaspoons ginger
1 1/2 teaspoons nutmeg
1/2 teaspoon ground cloves
2 cups gluten-free baking mix
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon sea salt
8 ounces cream cheese, room temperature
4 tablespoons butter
4 tablespoons maple syrup
2 teaspoons vanilla
2 1/2-3 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees, spray or prep 9x13 baking dish.
  • Mix together in large bowl: eggs, sugar, butter, pumpkin, applesauce, oats, vanilla, cinnamon, ginger, nutmeg, and cloves. Set aside and let sit for at least 5 minutes. (Allows oats to soften and spices to "mingle.").
  • In medium mixing bowl, combine baking mix, baking soda, baking powder, and xanthan gum. Add slowly to wet ingredients, mix well, but do not overmix.
  • Pour into prepared baking dish, bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  • For Icing:.
  • While cake cools, mix all icing ingredients together, beat for 1 minutes.
  • I iced the cake while still warm, poked cake with toothpick, so icing soaked into cake.
  • Garnish with chopped pecans or walnuts on icing, if you want.

Nutrition Facts : Calories 275.4, Fat 11.8, SaturatedFat 7.2, Cholesterol 66.1, Sodium 294.4, Carbohydrate 41.5, Fiber 0.5, Sugar 37.2, Protein 2.4

GLUTEN-FREE PUMPKIN-APPLESAUCE BUNDT CAKE



Gluten-Free Pumpkin-Applesauce Bundt Cake image

On my hunt to make a lower-fat moist gluten-free cake that cooked all the way through, I experimented with the base recipe for this "Recipe #47421" and converted it to my tastes. It was so moist and tasty that I had to post it! You can probably half it to make muffins, but I haven't officially tried that yet. You can add ginger and allspice to make it a spice cake too. Definitely serve to gluten-eaters guilt free; it's delicious! PS. for my rice flour mix I use "Recipe #214986"

Provided by allergygrl

Categories     Breads

Time 1h15m

Yield 14 slices, 12-16 serving(s)

Number Of Ingredients 10

2 cups sugar
2 cups pumpkin
1 cup applesauce
1/2 cup canola oil
4 eggs
2 cups gluten-free rice flour mix
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon

Steps:

  • Preheat oven to 350°F
  • Beat eggs till fluffy in a large bowl.
  • Blend in sugar, pumpkin, applesauce and oil by hand or with a mixer on low just until combined. Do not overmix!
  • Add all dry ingredients, one at a time, blending together.
  • Pour batter into a greased, large bundt pan and bake for 1 hour.
  • Check with a toothpick/fork to make sure it's done and enjoy!

Nutrition Facts : Calories 255.8, Fat 10.7, SaturatedFat 1.2, Cholesterol 62, Sodium 389.4, Carbohydrate 39.5, Fiber 0.6, Sugar 33.6, Protein 2.3

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