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Pumpkin Molasses Cake with Maple Frosting

0 · Nov 24, 2007 ·

This is a gluten-free version of a pleasant old-fashioned spice cake, with the exciting addition of a cream cheese maple icing.

In a food processor, mix until smooth:

¼ vegetable oil or melted butter
2 eggs
1/3 cup molasses
1 ¼ cups cooked pumpkin, mashed and drained of excess water

        • Spread the frosting on the cooled cake.

          Make sure all your ingredients are gluten free!

      • Grease a 9 x 13 inch pan, line the bottom with parchment paper. Pour the batter into the pan and bake in preheated 375 degree oven for 35 minutes until a toothpick inserted in the batter comes out clean.

        For the frosting:

        Mix:

        8 ounces cream cheese
        2/3 cup dark maple syrup (grade B has more flavor than grade A)
        1 teaspoon vanilla

    • Add the dry ingredients to the wet ones and mix well.

      Add

      2/3 cup dry currants

  • In a bowl, mix:

    1 ½ cups brown rice flour
    ½ cup potato starch (katakuriko)
    ¼ cup tapioca starch
    1 teaspoon xantham gum
    1 cup sugar
    1 teaspoon salt
    1 ½ teaspoons baking powder (see recipe for homemade version)
    ¾ teaspoon baking soda
    1 teaspoon cinnamon
    ½ teaspoon nutmeg

0

Related posts:

  1. Apple Pecan Breakfast Cake
  2. Sour Cream Apple Pecan Cake
  3. Cornmeal Almond Cake with Orange Syrup
  4. Lemon Almond Pound Cake – gluten free!
  5. Cornmeal Coconut Maple Cake

Breakfast, Dessert, Fall, Recipes, Winter baking, maple syrup, pumpkin

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