This delicious gluten-free pumpkin cake is the perfect fall-winter treat. The secret is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which is the best gluten-free baking flour I’ve ever tried.
I got this recipe from my sister-in-law, who adapted it from Taste of Home.
2-1/2 cups sugar
1 cup canola oil
3 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
This recipe was originally written for a greased 10-inch fluted tube pan. However, you can bake it in a variety of pans. I used glass baking dishes.
Preheat oven to 350° F.
In a large bowl, combine sugar and oil until blended.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
Bake 60-65 minutes, or until toothpick inserted near the center comes out clean.
Cool 10 minutes before inverting onto a wire rack. Remove from pan and cool completely.
If you try this recipe, let me know how it comes out!