Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup light brown sugar
- 1/4 cup molasses
- 1/4 cup neutral oil (avocado or light olive)
- 2 large eggs
- 1 1/2 cups gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf or square pan.
- In a large bowl, mix together pumpkin puree, brown sugar, molasses, oil, and eggs until smooth.
- In another bowl, combine gluten-free flour blend, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before transferring to a wire rack.
Notes
This cake tastes better the next day as the spices settle in. It can be frozen for up to a month. Frosting is optional but recommended for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free