Thursday, November 19, 2009
GFCF Pumpkin Spice Cake
I made this cake for DH's birthday. It drove the girls mad all day to look at the cake but have to wait until Daddy got home to eat it. This is the same basic recipe as Applesauce Spice Cake (adapted from Better Homes and Gardens), with just a few variations. I tried making homemade powdered sugar to frost the cake with - it went well until my blender broke! So it can be done and it will be cheaper to make than to buy...I just need a new blender.
2 cups All Purpose GF flour blend
1 1/2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1/2 cup palm shortening
1 1/2 cups cups sugar
1/2 tsp. vanilla
2 large eggs
enough rice milk plus 1 tsp. apple cider vinegar to equal 1 cup of liquid
1/2 cup pumpkin puree (homemade or canned)
Preheat oven to 350 degrees. Coat a 13x9 inch baking pan or two 8 inch cake pans lined with parchment paper, with cooking spray. Set aside.
Sift together the flour through the ginger, set aside. Combine the rice milk, vinegar and pumpkin puree, set aside.
In a large bowl beat shortening and sugar until well combined. Add vanilla, then eggs one at a time, beating well after each addition. Add flour mixture and pumpkin mixture alternately to beaten mixture, beating on low speed after each addition until just combined. Pour batter into prepared pan or muffin tins.
Bake cake about 30 minutes if using 8 inch pans, 40 minutes if using 9x13 inch dish, or cupcakes about 15 minutes, until a wooden toothpick inserted in the center comes out clean. Cool 8 inch cakes 10 minutes in pan before removing to a wire rack to cool completely. Frost with Mock Buttercream Frosting.