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| Servings |
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Ingredients
- 1 cup sorghum flour
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon cinnamon
- 1-2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1 cup organic palm shortening
- 1 1/2 cups pumpkin puree
- 1 1/2 cups brown sugar
- 1 tablespoon vanilla
- 1 cup non-dairy milk
Ingredients
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Instructions
- Preheat oven to 350 degrees. Oil a bundt pan with a little shortening.
- In a large mixing bowl, whisk together the flours, baking powder, xanthan gum, baking soda, salt, and spices.
- In another large bowl beat together with an electric mixer the shortening, pumpkin, sugar, and vanilla. Add the dry ingredients to the bowl and continue to beat. Slowly add the cup of milk as you are mixing. Continue to beat for another 60 seconds or so.
- Scoop batter into prepared bundt pan and spread it evenly throughout.
- Bake for 50 to 55 minutes. Let pan cool for about 10 to 15 minutes before flipping cake out onto a plate or cake platter.
- After the cake is completely cool you can drizzle a glaze over the top of it made from powdered sugar and a little non-dairy milk.