Wheatless Wednesday: Gluten-Free Pumpkin Cake

September 26, 2012

Pecan pumpkin cake from Cater Hater is an alluring gluten-free dessert. Nothing is better than the smell of cake baking in the oven. The warm fall spices of nutmeg and cinnamon fill the home and you instantly feel at ease. The best part -this quick and easy gluten-free dessert can be made in under an hour. To serve, dust the cake with powdered sugar.

Gluten- Free Pecan Pumpkin Cake

1 cup sugar

1 cup canned pumpkin

3 tablespoons canola oil

2 egg whites

1 egg

1 teaspoon vanilla extract

1 ½ cups brown rice flour

1/2 cup potato starch

1/4 cup tapioca flour

1 1/2 teaspoons baking powder

1 teaspoon Arm & Hammer baking soda

3/4 teaspoon xanthan gum

1/2 teaspoon salt

1/2 teaspoon pumpkin pie spice

1/4 cup chopped pecans

1/3 cup packed dark brown sugar

1/2 teaspoon ground cinnamon

3 tablespoons cold butter

Confectioner's sugar, optional

Directions:

Preheat oven to 350 degrees.

In a bowl, beat first six ingredients until blended. In a separate bowl, combine the next eight ingredients; reserve 1/4 cup to use for topping. Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into a 9 inch springform pan coated with cooking spray.

In a bowl, combine pecans, brown sugar, cinnamon and reserved flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.

Bake for 40 to 45 minutes or until a toothpick is inserted near the center comes out clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely. Sprinkle with confectioners' sugar if desired.