Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, gluten free pumpkin cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Tender gluten-free pumpkin cake with smooth cream cheese frosting using only one bowl. This gluten free pumpkin cake recipe is simple to make and has the perfect Gluten-Free Pumpkin Cake. This post may contain Amazon affiliate links.
Gluten free pumpkin cake is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Gluten free pumpkin cake is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have gluten free pumpkin cake using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Gluten free pumpkin cake:
- Prepare 300 ml roasted pumpkin purée
- Take 3 cups Gluten free flour mix (quinoa,brown rice,black rice, red rice,and millet)
- Get 4 tbs flaxseed oil (for pan frying)
- Take Filling
- Make ready 250 g uncooked red beans
- Get 10 g Brown sugar
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Instructions to make Gluten free pumpkin cake:
- Cook beans until it’s tender and drain out any water, transfer to a food processor and process until purée.
- Pour the purée in a sauce pan and add the brown sugar stirring occasionally for 7 minutes on low heat, then set aside.
- In a big bowl, combine the flour to the pumpkin purée and stir until a good consistency is achieved.
- Divide the dough into ten small balls, press down each ball and scoop about half a teaspoon bean paste on each of them and carefully fold in.
- Heat a wok, add the flaxseed oil, place 4 to 5 of the cake and reduce heat to medium low. Pan fry for 3 minutes on each sides. Place on a paper to absorb oil.
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