Gluten Free Spicy Pumpkin Cake Food

GLUTEN-FREE SPICY PUMPKIN CAKE

Steps:

• Heat oven to 350°F. Spray 10-inch nonstick fluted tube cake pan with cooking spray (without flour).
• In medium bowl, mix flours, xanthan gum, guar gum, baking powder, salt, cinnamon, ginger, nutmeg and cloves with whisk; set aside. In large bowl, beat eggs, oil, milk, pumpkin, granulated sugar, vanilla and vinegar with electric mixer on low speed until smooth. Gradually add flour mixture, beating on medium speed 2 minutes until well blended. Pour batter into pan.
• Bake 30 minutes. Cover cake with parchment paper; bake 25 to 30 minutes longer or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle cake with powdered sugar.

GLUTEN-FREE PUMPKIN SPICE CAKE

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.