Gluten-Free Pecan Pumpkin Cake
This is the perfect recipe for the person who hates frosting, whose diet demands that they eat gluten-free. There's nothing like a right out of the oven, warm slice of this gluten-free pecan pumpkin cake with a glass of milk, or a cup of hot coffee or hot tea. I like to make miniature cakes to place in gift bags as a parting gift for my guests. They love it!
Total Steps
4
Ingredients
19
Tools Needed
3
Ingredients
- 1 cup sugar
- 1 cup canned pumpkin
- 3 tablespoons canola oil
- 2 egg whites
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon Arm & Hammer baking soda
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup chopped pecans
- 1/3 cup packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter
- amount Confectioner's sugar(optional)
Instructions
Step 1
<a href="/H3S4YV46">Preheat oven </a>to 350 degrees.
Step 2
In a bowl, <a href="/3CYMY2D7">beat </a>first six ingredients until <a href="/S6W4FR7F">blended. </a>In a <a href="/WRFN6T6X">separate </a>bowl, combine the next eight ingredients; reserve 1/4 cup to use for <a href="/R34ZSY3M">topping. </a>Gradually <a href="/3CYMY2D7">beat </a>remaining mixture into pumpkin mixture until <a href="/S6W4FR7F">blended. </a>Spread batter into a 9 inch springform pan <a href="/6BTCX64M">coated </a>with cooking spray.
Step 3
In a bowl, combine pecans, <a href="/D434P8MH">brown </a>sugar, cinnamon and reserved flour mixture. <a href="/XZBDDD5G">Cut </a>in butter until mixture resembles coarse crumbs; sprinkle over batter.
Step 4
<a href="/RNT367Z2">Bake </a>for 40 to 45 minutes or until a toothpick is inserted near the center comes out <a href="/WZLWW3YP">clean. </a><a href="/GZFHJC5K">Cool </a>on a wire rack for 20 minutes. Remove sides of pan. <a href="/GZFHJC5K">Cool </a>completely. Sprinkle with confectioners' sugar if desired.