Gluten-Free Pecan Pumpkin Cake Recipe | Taste of Home
by Anonymous
Why some badges are missing
- Not vegan: cold butter → try dairy-free butter
- Not gluten-free: /2 teaspoons baking powder
- Not dairy-free: cold butter → try dairy-free butter
- Not egg-free: egg whites → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
- Not nut-free: chopped pecans → try toasted sunflower seeds (or pumpkin seeds for crunch)
- Not low-FODMAP: /2 teaspoons baking powder
- Not low-GI / diabetic-friendly: sugar → try granulated sweetener (such as erythritol)
- Not kidney-friendly: /2 cups brown rice flour
Based on listed ingredients — always check labels for allergies.
About this recipe
A moist, gluten-free sponge made with pumpkin purée, brown rice flour and potato starch, enriched with pecans and warm spices. Perfect for autumn gatherings or as an afternoon tea cake when regular…
Prep
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Cook
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Serves
Rating
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Ingredients
Kitchen HelpShopping list
1 cup sugar
1 cup canned pumpkin
3 tablespoons canola oil
2 egg whites
1 egg
1 teaspoon vanilla extract
1 /2 cups brown rice flour
0.5 cup potato starch
0.25 cup tapioca flour
1 /2 teaspoons baking powder
1 teaspoon baking soda
0.75 teaspoon xanthan gum
0.5 teaspoon salt
0.5 teaspoon pumpkin pie spice
TOPPING:
0.25 cup chopped pecans
0.33 cup packed dark brown sugar
0.5 teaspoon ground cinnamon
3 tablespoons cold butter
onfectioners' sugar — optional
Instructions
Step by step
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In a large bowl, beat the sugar, pumpkin, oil, egg whites, egg and
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vanilla until well blended.
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In a large bowl, combine the brown rice flour, potato starch, tapioca
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© Taste of Home 2014
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2 of 2
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Gluten-Free Pecan Pumpkin Cake
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(continued)
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Directions (continued)
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flour, baking powder, baking soda, xanthan gum, salt and pie spice;
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reserve 1/4 cup for topping. Gradually beat remaining mixture into
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pumpkin mixture until blended. Spread batter into a 9-in. springform
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pan coated with cooking spray.
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For topping, in a small bowl, combine the pecans, brown sugar,
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cinnamon and reserved flour mixture. Cut in butter until mixture
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resembles coarse crumbs; sprinkle over batter.
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Bake at 350° for 40- or until a toothpick inserted near
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the center comes out clean. Cool on a wire rack for .
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Remove sides of pan. Cool completely. Sprinkle with confectioners'
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sugar if desired. Yield: 12 servings.
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Nutritional Facts:
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1 slice equals 264 calories, 9 g fat (2 g saturated fat), 25 mg cholesterol, 294 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein.
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© Taste of Home 2014
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