The rich flavors of autumn come together beautifully in this spicy gluten-free and vegan pumpkin cake. It is baked in a stone bundt pan to make sure it cooks evenly.
Ingredients
Dry Ingredients:
1 cups
sorghum flour
1 cups
brown rice flour
½ cups
tapioca flour
2 teaspoons
baking powder
1 teaspoons
xanthan gum
1½ teaspoons
baking soda
½ teaspoons
sea salt
1 tablespoons
cinnamon
1½ teaspoons
ground ginger
½ teaspoons
ground nutmeg
¼ teaspoons
ground allspice
Wet Ingredients:
1 cups
organic palm shortening
1½ cups
pumpkin purée
1½ cups
coconut sugar
1 tablespoons
vanilla extract
1 cups
non-dairy milk
