Gluten Free Pumpkin Spice Cake 

Gluten Free Pumpkin Spice Cake 

By popular demand here is the recipe for my mom’s gluten-free spice cake that she made for the holiday party. Thank you to everyone who came. We had such a lovely time. There are some pictures below.

Gluten Free Pumpkin Spice Cake

1/2 cup butter
1 1/4 cup sugar
2 Tbsp maple syrup
1 egg + 1 egg white, whipped
2 cups brown rice flour
1 tsp allspice1/2 tsp nutmeg
1/2 tsp cinnamon

1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup almond milk
1 cup pumpkin puree

Brown Sugar Icing:
1 cup brown sugar
2 Tbsp butter
2 Tbsp corn syrup
3 Tbsp cream or whole milk
1/2 cup icing sugar, sifted
1/2 tsp vanilla
Beat egg white until soft peaks form, set aside. Cream butter, add sugar and mix. Add in
syrup and whole egg.

In another bowl mix remaining dry ingredients together. Then slowly alternate adding dry
ingredients, pumpkin and almond milk to butter mixture. Once all combined and mixed
well, fold in egg whites.

Pour batter into greased cake or bundt pan, and bake at 350°F for 50-65 minutes.

For icing: mix first four ingredients together in a saucepan and bring to a boil. While
mixing constantly, boil for 2 mintues, then remove from heat and whisk in icing sugar,
then vanilla. Beat until starts to thicken, then pour over cake (will set up within a minute,
so pour/drizzle fast!).

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