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    Scott Adams

    Pumpkin Cake (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.

    Ingredients:
    1 stick butter, softened
    1 ½ cup sugar
    2 eggs
    1 cup mashed pumpkin
    1/3 cup water
    1 ¾ cup gluten-free flour mix
    1 teaspoon soda
    ¾ teaspoon salt
    ¾ teaspoon xanthan gum
    1 ¾ teaspoon pumpkin pie spice



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    Directions:
    Preheat oven to 350F.  Cream first four ingredients together.  Mix dry ingredients.  Beat in ½ of dry ingredients.  Beat in water.  Beat in remaining dry ingredients.  Pour into greased pan and bake according to one of the following options:

    • 9"x9" pan for 40 to 45 minutes, or;
    • Medium tube cake pan (6 cup) 40 to 45 minutes, or;
    • Large loaf pan 45 to 50 minutes.
    Cool and glaze with cream glaze.

    Cream cheese glaze:  Blend together 3 oz cream cheese & about 3/4 to 1 cup confectioner’s sugar in glass dish over hot water until about the consistency of honey.  Drizzle over pumpkin cake.

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    This is a really good gluten free cake even without the frosting. You can't really tell at all....and I've tried a couple of not so good gluten free items. Highly recommended!

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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