I've been keeping my cooking classes not only plant based, but gluten free. I am not gluten intolerant, that I know of, but I'm meeting more and more people who are. I've been out with some friends who have celiacs disease and many times they can only have lettuce or raw carrots in a restaurant. In all the presentations I attend and articles I read, it's a good idea for all of us to moderate our gluten intake. It's not been difficult to make some great gluten free meals.
This cake took some work because I also wanted to make it oil free. It took a few tries, but I managed to come up with a recipe that works every time. My husband was a little disappointed I figured it out because it meant I wasn't going to make a cake every three days trying to get it right. Here it is for you to try. If you don't mind using wheat flour, just leave out the xanthum gum.
Here's one of my first attempts. It was good, but still a little too moist in the middle for my tastes.
I went to so much trouble to make this cake healthy, I chose not to frost it at my cooking class. I lightly sprinkled it with a mixture of organic powdered sugar and a dash each of cinnamon and nutmeg. I thought it was a bit dry for some so I added just a little dollop of some pre-made rice whipping cream and garnished with a couple nice dried cranberries.
Vegan & Gluten Free Pumpkin Cake
By Debbie Kay
Two eight inch layers or one 9”x 11” baking pan, or 24 mini cupcakes
- 2 cups pumpkin puree
- 3/4 cup unsweetened apple sauce (1 large or two small apples with 2 TB filtered water puréed in high speed blender)
- 1 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon each cloves & ginger
- 1&1/2 cups organic Sucanat, coconut sugar, or brown sugar, packed
- 1 teaspoon vanilla
- 3 egg replacements, (I like ENERG egg replacer for this cake, 1 TB egg replacer with 2 TB water = one egg replacer)
- 2 cups Bob’s Red Mill Gluten Free All Purpose flour
Unbleached all purpose flour can be used, omit the Xanthum Gum
- 1 teaspoon Xantham Gum
- 2 tsp. baking soda
- 1/4 teaspoon salt
To make the cake:
- Preheat the oven to 375º
- Cream vegan margarine or applesauce with the sugar.
- Mix the powdered egg replacement with water as directed on the package.
- Add the liquid egg replacements to the creamed vegan margarine and brown sugar.
- Mix the pumpkin puree and vanilla to the creamed margarine mixture.
- Sift the flour in a large mixing bowl, add the baking soda, salt, cinnamon, nutmeg, cloves, and ginger and mix well.
- Add the wet ingredients to the dry and blend well.
- Pour the batter into parchment lined baking pans.
- Bake for 55 min. to 1 hour. Test with toothpick, toothpick should come out clean
- Cool on a rack before removing from the pan for five minutes.
Sprinkle warm cake with mixture of organic powdered sugar, cinnamon, and nutmeg. Or, frost with your favorite vegan frosting after completely cooling.
Here's a quick buttercream frosting if you prefer a frosted cake. Add a tablespoon of lemon juice for a cream cheese taste.
1 cup softened Earth Balance or other vegan butter
1 cup palm oil shortening
3- 4 cups pound sifted organic powdered sugar
½ tsp Vanilla or seeds from ½ Vanilla bean
In the bowl of a standing mixer or food processor cream together the Earth Balance and the palm oil on medium to high speed until completely combined. Turn the speed down to low and slowly add in the sifted powdered sugar one cup at a time, allowing it to blend thoroughly before adding more. Add in the vanilla and continue to blend until the mixture looks creamy.