Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Pumpkin Cake With Rum-maple Glaze

sickchick

Recommended Posts

sickchick Community Regular
sickchick
Posted

Pumpkin Cake with Rum-Maple Glaze

Gluten, Soy & Dairy Free

cake:

1 cup white rice flour

1 cup brown rice flour

1 cup white sugar

1 ts xanthan gum

1 ts baking soda

3 ts baking powder

1/2 cup light olive oil

1 ts pure vanilla extract

1 cup pumpkin puree

3 large organic eggs

1/2 ts cardamom

1/2 ts cinnamon

1/2 ts cloves

1/2 ts ginger

pinch salt

glaze:

1 ts dark rum

3 tb maple syrup

confectioner's sugar

Preheat oven to 350F.

Spray 10" cake pan.

In a medium mixing bowl, add dry ingredients (except white sugar) and whisk well.

In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil & pumpkin puree.

Add dry ingredients, vanilla and mix thoroughly.

Pour batter into pan and place in oven for 20-25 minutes.

The cake will spring back when you push on it.

While cake is cooling, make rum-maple glaze. I added a little confectioner's sugar to get a little thicker texture:)

Glaze when cooled completely.

Enjoy!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted

Oh, you evil woman.........

sickchick Community Regular
sickchick
Posted
  • Author

LOL!! :lol:

IMWalt Contributor
IMWalt
Posted

This cake looks great! I was looking for something sweet to make today. I'm hoping I can get my daughter to come over for dinner. I plan on Chilean sea bass and this might work for a dessert. I have one question. What size and kind of pan? I know in Annalise Robert's baking book she is very specific about the correct pan for each type of cake.

Thanks

Walt

ShayFL Enthusiast
ShayFL
Posted

I tried this. But I dont do eggs, so substituted out. I also dont do cane sugar, so I used some maple sugar and xylitol. I added A LOT more rum to the glaze. :) It tastes amazing, but it didnt rise very much. Very moist and spicy. Will be great for winter.

sickchick Community Regular
sickchick
Posted
  • Author

I used to make the cakes with seperating the eggs first to try and get more 'air' but it left the cake too dry.

So I toss em in whole now HHAHAHAHAHA :lol:

10" springform Love Love B)

ShayFL Enthusiast
ShayFL
Posted

This recipe reminded me of my Grammy's rum balls. So now I am to find gluten free vanilla wafers and make some rum balls. Yummy!!!

I know I can get gluten free ginger snaps. Those might make really good rum balls.

I love to experiment!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


IMWalt Contributor
IMWalt
Posted
I used to make the cakes with seperating the eggs first to try and get more 'air' but it left the cake too dry.

So I toss em in whole now HHAHAHAHAHA :lol:

10" springform Love Love B)

HAHAHA I just noticed that your recipe says 10" pan. Duh. Next time I'll pay more attention before asking a dumb question.

I'm going to make it right now. I rode my bike 75 miles today, and this looks like a great way to ingest some calories. I still have some real whipped cream I made for my pancakes this morning, and that should be a good topper for the rum glaze ;)

Thanks

Walt

sickchick Community Regular
sickchick
Posted
  • Author

Go, Shay, Go!!! B)

I can feel you burning calories all the way over here Walt! HAHAHAHA wow :lol:

ShayFL Enthusiast
ShayFL
Posted

Ok....so I tried to make some rum balls. I couldnt find any cookies that didnt have some of my no no's. So I just used walnuts and pecans very finely ground, ground chia, dark rum, honey and spices (cinn, nutmeg, cardamon) and pinch of salt.

It tastes yummy, but not like the rum balls I remember. So I didnt ball them up.

But I baked a sweet potato for lunch and put a dollop of this on top and......ambrosia......absolutely delicious!!!

sickchick Community Regular
sickchick
Posted
  • Author

MMM I love love lOVE sweet potatoes!!!!!!!!!!!!! :D;)

imsohungry Collaborator
imsohungry
Posted
In another bowl (or in your Kitchenaid)

:lol:;):rolleyes:B)

hugs. -Julie

sickchick Community Regular
sickchick
Posted
  • Author
:lol:;):rolleyes:B)

hugs. -Julie

Embrace the Kitchenaid, Julie! :lol::lol::lol:

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,518
    • Most Online (within 30 mins)
      7,748
    ClauC
    Newest Member
    ClauC
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Russ H
      Shingles - Could It Be Related to Gluten/ Celiac

      By Russ H · Posted

      I hope you are on the mend soon. About 1 in 5 people who contracted chicken pox as a child go on to develop shingles in later life - it is not uncommon. There are 5 known members of the herpes virus family including chicken pox that commonly infect humans, and they all cause lifelong infections. The exact cause of viral reactivation as in the case of shingles or cold sores is not well understood, but stress, sunburn and radiotherapy treatment are known triggers. Some of the herpes viruses are implicated in triggering autoimmune diseases: Epstein-Barr virus is suspected of triggering multiple sclerosis and lupus, and there is a case where it is suspected of triggering coeliac disease. As to whether coeliac disease can increase the likelihood of viral reactivation, there have been several cohort studies including a large one in Sweden suggesting that coeliac disease is associated with a moderate increase in the likelihood of developing shingles in people over the age of 50. US 2024 - Increased Risk of Herpes Zoster Infection in Patients with Celiac Disease 50 Years Old and Older Sweden 2018 - Increased risk of herpes zoster in patients with coeliac disease - nationwide cohort study
    • Russ H
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Russ H · Posted

      BFree bread is fortified with vitamins and minerals as is ASDA own-brand gluten-free bread. All the M&S bread seems to be fortified also.
    • Flash1970
      Shingles - Could It Be Related to Gluten/ Celiac

      By Flash1970 · Posted

      You might try Heallix.  It's a silver solution with fulvic acid. I just put the solution on with a cotton ball.  It seemed to stop the nerve pain. Again,  not in your eyes or ears.   Go to heallix.com to read more about it and decide for yourself Also,  I do think nerve and celiac combined have a lot to do with your susceptibility to shingles breaking out. 
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      Celiac disease requires both genetic potential and a triggering stress event to activate the genes. Otherwise it remains dormant and only a potential problem. So having the genetic potential is not deterministic for celiac disease. Many more people have the genes than actually develop the disease. But if you don't have the genes, the symptoms are likely being caused by something else.
    • Roses8721
      GI DX celiac despite neg serology and no biopsy

      By Roses8721 · Posted

      Yes, i pulled raw ancetry data and saw i have 2/3 markers for DQ2.2 but have heard from friends in genetics that this raw data can be wildly innacurate
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.