by Heather Harris Brady
With this post I finally feel like we are heading into my favorite time of the year – baking season! Since I did a whole Thanksgiving dinner last year I wanted to give you some more options this year. Often when you’re visiting you want to take something along, and nearly as often there are pre-existing dietary issues you might or might not know in advance. This cake is great choice for those times. It’s gluten-free, but so moist and delicious it would be welcome anywhere. Thanks to the olive oil and yogurt, it’s also healthier than many other recipes from the pumpkin/carrot-cake style repertoire.
For this recipe I used a blend from a Michigan mill, Westwind, but feel free to substitute your own favorite GF flour blend. The cake itself is not very sweet, which a lot of people prefer. However, if you have a real sweet tooth in the house you can add a homey vanilla frosting like I did.
Pumpkin Gingerbread, 16 2″ squares
- 2-1/2 c. gluten-free flour blend
- 2 t. baking powder
- 2 t. baking soda
- 1 t. cinnamon
- 1 t. cardamom
- 2/3 c. agave nectar
- 1/2 c. olive oil
- 2 eggs
- 1 t. vanilla
- 1 T. freshly ground gingerroot
- 2/3 c. nonfat plain yogurt
- One 12 oz. can pumpkin puree
- 1/2 c. hot water
Combine the dry ingredients in a mixing bowl and preheat the oven to 325.
Add the next six ingredients and stir well.
Fold in the pumpkin and the hot water.
Spread the batter into a 8″ square pan and bake about 30 minutes, until the center is firm.
Cool completely and frost if you like. (See recipe below.)
The cake keeps well and is actually better the next day after the flavors have had a chance to blend.
Store any leftovers at room temperature lightly covered.
Optional vanilla frosting:
Combine 4 T. soft butter, 3 c. powdered sugar and 1 t. vanilla in a mixing bowl. Add 1 T. heavy cream. Beat for three minutes. If it’s too thick, drizzle in a little more cream, one teaspoon at a time and beating all the while, until you reach your desired consistency.
One year ago: Pumpkin Ice Cream