Gluten Free & Allergy Friendly Pumpkin Cake

A fall favorite!
 
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 hours if glazing
Yield: 1 8" cake

Ingredients

Cake:
2 cups Hungry Harry's All Purpose Flour Blend
1/2 cup brown sugar
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups pumpkin puree
1 teaspoon allergy friendly vanilla extract
1/4 cup vegetable oil
1 tablespoon apple cider vinegar
1 egg or egg replacer
 
Glaze:
1 3/4 cups powdered sugar
1/4 cup rice milk
Blue and green allergy friendly food coloring

How To

Preheat your oven to 360° F. Grease a loaf or cake pan with your oil of choice.
 
Sift the flour, baking powder, baking soda, combine with the sugars, salt, and spices.
In a second bowl, combine the remaining ingredients.
Combine the bowls, mixing completely.
Pour into prepared loaf pans, and bake until an inserted knife or skewer comes away clean, 45 - 50 minutes. Cool, slice, and enjoy!
 
Notes: This recipe works great in any shape - muffins, cake pans, or loaves. Just adjust your baking time to account for the change in size!
 
For the glaze:
 
Whisk together all ingredients. Add more sugar or rice milk as needed to thin or thicken the glaze, depending on your preference.
Allow the cake to cool completely before glazing.