A lovely moist pumpkin cake

Gluten-Free Pumpkin Cake

This is easy to make - mixes in a bowl with a wooden spoon - no mix master required

Ingredients

• 1 cup pumpkin cooked drained mashed
• 1/2 cup rice bran oil
• 2 egg
• 1 cup caster sugar
• 2 cup gluten-free plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp gluten-free baking powder

• Equipment

  • 1 loaf pan

  • Method

    • STEP 1In a large bowl, mix wet pumpkin, oil and sugar.
    • STEP 2Add eggs and mix well with a wooden spoon.
    • STEP 3In another bowl, mix flour, bicarbonate of soda, salt, cinnamon and baking powder.
    • STEP 4Add dry ingredients to wet and stir with a wooden spoon until well mixed and free of lumps.
    • STEP 5Pour into a greased loaf tin.
    • STEP 6Bake at 180C for 45 minutes.

    Notes

    Jap pumpkin (yellow and green flecked skin) has best results or butternut pumpkin is fine too. Other pumpkins are too heavy and will leave the cake spongy. Cake may shrink down a little after it cools. White Wings Gluten Free plain flour mix works well.