Pumpkin Cake (Healthy Style-Gluten Free)
The feeling of Fall is in the air and with our first rain today….I must concede the fact that summer is over. School is back in session and all my volunteer commitments have begun. We are gearing up for a great year in women’s bible study and we are studying the book of Psalms, a perfect way to share in the songs of worship and praise that men and women have used for centuries. Psalms were used by Jesus as His songs and prayers. We had our first luncheon with the new ladies in our discussion group last week and this is the dessert cake I made to share with the gals. It was a hit, so I wanted to share it with them and all of you.
Gluten Free Pumpkin Cake
Ingredients
1 ½ cups your favorite gluten free flour blend or almond meal flour
1 ½ cups organic oats pulsed in blender or vitamix to make grainy oat flour
3 Tablespoons flax meal
1 Tablespoon hemp seed
1 Tablespoon chia seed
¼ cup whey based protein powder (vanilla or pumpkin flavored)
¼ cup brown sugar or honey (optional if you are using chocolate chips)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
2 eggs
3 Tablespoons almond milk
4 Tablespoons coconut oil
1 cup pumpkin puree
¾ cup unsweetened applesauce
⅓ cup raisins
⅓ cup chopped walnuts
1 cup chocolate chips or pumpkin flavored white chocolate chips
Frosting
¼ cup softened butter
1 ½ cups powdered sugar
2 teaspoons cinnamon
2-3 Tablespoons almond milk
Mix together all dry ingredients in a large bowl. Mix together all wet ingredients in a small bowl. Pour wet ingredients over dry ingredients and stir until moistened throughout. Add nuts and raisins and chocolate chips and stir just a bit to blend. (This pumpkin cake is not as sweet as conventional pumpkin cake so feel free to add the ¼ cup brown sugar/honey as well as the chocolate chips or pumpkin white chocolate chips). Bake 350 degrees for 45 minutes if using a bundt pan and 50 minutes if using a 9×13 pan. This cake is moist and delicious. If you want a tiny bit of frosting mix up the butter, powdered sugar, cinnamon and almond milk until desired consistency to drizzle over the cake. Invite some friends over and enjoy a nutritious pumpkin treat.
- Ingredients
- 1 ½ cups your favorite gluten free flour blend or almond meal flour
- 1 ½ cups organic oats pulsed in blender or vitamix
- 3 Tablespoons flax meal
- 1 Tablespoon hemp seed
- 1 Tablespoon chia seed
- ¼ cup whey based protein powder (vanilla or pumpkin flavored)
- ¼ cup brown sugar or honey (optional if you are using chocolate chips)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 2 eggs
- 3 Tablespoons almond milk
- 4 Tablespoons coconut oil
- 1 cup pumpkin puree
- ¾ cup unsweetened applesauce
- ⅓ cup raisins
- ⅓ cup chopped walnuts
- 1 cup chocolate chips or pumpkin flavored white chocolate chips
- Frosting
- ¼ cup softened butter
- 1 ½ cups powdered sugar
- 2 teaspoons cinnamon
- 2-3 Tablespoons almond milk
- Mix together all dry ingredients in a large bowl. Mix together all wet ingredients in a small bowl. Pour wet ingredients over dry ingredients and stir until moistened throughout. Add nuts and raisins and chocolate chips and stir just a bit to blend. (This pumpkin cake is not as sweet as conventional pumpkin cake so feel free to add the ¼ cup brown sugar/honey as well as the chocolate chips or pumpkin white chocolate chips). Bake 350 degrees for 45 minutes if using a bundt pan and 50 minutes if using a 9x13 pan. This cake is moist and delicious. If you want a tiny bit of frosting mix up the butter, powdered sugar, cinnamon and almond milk until desired consistency to drizzle over the cake. Invite some friends over and enjoy a nutritious pumpkin treat.
What is your favorite pumpkin recipe?
