Gluten-Free Pumpkin Spice Cake

With Thanksgiving just around the bend, it's time to think about what we are all waiting for. Dessert. Let's face it, the turkey and side dishes are really just formalities that we politely put up with in order to get to the main event. Pies, cakes, and cookies. Right? Be honest. 

Here's a pumpkin cake to make for yourself or your GF/CF guests. It is so moist and flavorful no one, I mean no one will know it is gluten and dairy free. It does not really need a topping besides maybe a dusting of powdered sugar or a dollop of whipped soy cream. I made a simple icing for the cake pictured, but honestly, it didn't need it. Make the cake the day before you want to serve it to give the flavors a chance to blossom and the texture to become more moist.

Pumpkin Spice Cake
(adapted from  "Applesauce Gingerbread" in The Joy of Cooking.)
This cake is actually better after it has aged for a day.  

1 cup canned pumpkin puree
1/2 cup brown rice syrup
2 tbsp non-dairy milk (I used almond milk)
1 & 1/2 tsp baking soda

1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup potato starch
1 tsp ground ginger
1 tsp xanthan gum
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt

2 large eggs
2/3 cup sugar (evaporated cane juice)
1/3 cup light olive oil

Preheat oven to 325ยบ. Grease and flour (gf) an eight inch square cake pan.

1. Bring the pumpkin to a boil in a small saucepan. Remove from heat, stir in the milk, brown rice syrup and 1 1/2 tsp baking soda. The soda will make it bubble a little. Let it cool slightly.

2. Meanwhile, in a medium bowl, sift together sorghum flour, millet flour, potato starch, spices and salt. Set aside.

3. In a large bowl beat eggs and sugar on high speed until thick and pale yellow, 3 to 4 minutes. Gradually beat in the oil.

4. Fold in the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts. Scrape the batter into the prepared cake pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool in the pan on a rack for 10 minutes. Slide a knife around the edge of the cake to loosen it from the pan. Carefully invert the cake and take it out of the pan. Let it cool right side up on cooling rack. After it has cooled completely, place on a plate and cover with plastic wrap until serving.

To serve, cut into squares and top with powdered sugar or a simple powdered sugar glaze. I made a glaze with about 2 tbsp almond milk, 1 tsp fresh lemon juice, and 1 cup powdered sugar. Stir it together and keep adding more liquid or powdered sugar to make it the consistency you like. Spoon the glaze over individual slices on the serving plate.
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