Name: Gluten-Free Pumpkin Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Ingredients: 1 cup pumpkin cooked drained mashed; 1/2 cup rice bran oil; 2 eggs; 1 cup caster sugar; 2 cups 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

by Cazmac Last updated on 06/21/2021

A lovely moist pumpkin cake. This is easy to make - mixes in a bowl with a wooden spoon - no mix master required. - Cazmac

Ingredients

1 cup pumpkin cooked drained mashed
1/2 cup rice bran oil
2 eggs
1 cup caster sugar
2 cups White Wings 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

Method

Step 1

In a large bowl, mix wet pumpkin, oil and sugar.
Step 2

Add eggs and mix well with a wooden spoon.
Step 3

In another bowl, mix flour, bicarbonate of soda, salt, cinnamon and baking powder.
Step 4

Add dry ingredients to wet and stir with a wooden spoon until well mixed and free of lumps.
Step 5

Pour into a greased loaf tin.
Step 6

Bake at 180C for 45 minutes.

Equipment

1 loaf pan

Recipe Notes

from Australia’s Best Recipes team

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.