Pumpkin Spice Cake

Ali Segersten (author) Nov 26, 2008

Desserts American Baked Goods Cakes and Cupcakes Holiday Recipe

Difficulty

Average Recipe

Prep Time

15 minutes

Cook Time

50 minutes

Servings

10 slices

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.

Dry Ingredients:

1 cup sorghum flour

1 cup brown rice flour

½ cup tapioca flour

2 teaspoons baking powder

1 teaspoon xanthan gum

1^½ teaspoons baking soda

½ teaspoon sea salt

1 tablespoon cinnamon

1^½ teaspoons ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

Wet Ingredients:

1 cup organic palm shortening

1^½ cups pumpkin purée

1^½ cups coconut sugar

1 tablespoon vanilla extract

1 cup non-dairy milk