Glutenfree Pumpkin Cake

 

If you love pumpkin cake, this easy gluten free pumpkin cake recipe is a keeper! This easy, quick, gluten-free pumpkin cake recipe uses only a handful of ingredients and is tender and delightfully flavorful. It's a healthy and lightly sweet cake perfect to set the Halloween mood.

RECIPE :

Serves 8-10

Prep time 30 minutes

Bake time: 50 minutes

Tools: Oven, Baking pan, mixing bowl, hand blender or whisk, parchment paper.

INGREDIENTS :

For Pumpkin cake

Pumpkin Puree 0.5 cup (apple puree)

Flour blend 1.5 cups (find recipe here)

Cocoa powder 2 tbsp

Pumpkin spice 2 tsp

Baking powder 1 tsp + 0.5 tsp (extra to replace an egg )

Baking soda 0.5 tsp

Egg 1 no. Or use an egg replacer (garden cress seeds 1 tbsp mixed in 3 tbsp warm water)

Curd 1 cup

Ghee 2 tbsp 

Jaggery powder 1 cup

Milk 2 tbsp or as needed

Find healthy butter-cream recipe👉 here

METHOD

Preheat oven at 180°C. Prepare a 6×2.5 inch loaf tin with parchment paper.

Add curd, pumpkin puree and jaggery to a mixing bowl. Blend well until jaggery dissolves.

Add egg replacer and ghee, beat to combine.

Sift in flour, cocoa powder, baking powder, baking soda and pumpkin spice.

Mix the ingredients by cut and fold method.

Add some milk as needed to get idli batter consistency.

Pour in prepared tin and flatten the top by tapping on kitchen counter.

Cool the tin for 5 minutes.

Invert the cake over wire rack and let the cake cool completely.

Apply the prepared frosting. 

Decorate the table with creepy creatures (to sliced apples, apply peanut butter, stick chopped coconut and sliced carrot) and witches🧙‍♀️ venom (juice of cucumber, mint and lemon with little jaggery and a pinch of salt)

Tips: 

Certain points to remember while baking with gluten free flours like;  

Protein and starchy content is required to give binding, like in this I've used some amount of sattu flour and sago flour. 

Sifting will provide even distribution of leavening agents.

Jaggery powder must dissolve well in the liquid.

Cut and fold method while mixing batter is highly recommended, if it is overmixed, cake will become dense and not rise. 

Preheating the oven 7-10 minutes before baking is an important step, not to skip it. 

Thanks for visiting 🌼😊