Gluten Free Pumpkin Cake

Pumpkin Cake1

I ordered a DSLR camera today, on a whim. Probably mostly because I was stressed, coffee and sleep deprived. I’ve been looking for one, this was a great price and had good ratings, so I suppose it wasn’t a totally bad decision.

Harley is home and getting better…he’s just not himself yet, so I’m still guarded on his prognosis.

There was no time to put together a recipe exchange today, between work issues and worrying about the cat, but I did have the cake recipe in the back of my head and figured I should post it.

I was staring at a can of pumpkin, thinking I should make another batch of pumpkin bars, when instead it seemed time to try a recipe that had been bouncing around in my head for a while. Taking the basics for the gluten free torte that I’ve made with different flavors (chocolatefruit, clementinechocolate-raspberry) I wondered if pumpkin would work or if the moisture content would be too high to create a good cake.

In the end, it is more like the Clementine cake than the chocolate cakes, moister and denser. But the flavor was excellent and while it won’t replace pumpkin bars for me, if you need gluten free, it’s a nice alternative.

Pumpkin Torte

  • 15 oz can of pumpkin (not pumpkin pie filling)
  • 1/4 cup butter, melted and cooled
  • 3/4 cup sugar
  • 6 eggs
  • 1/2 tsp salt
  • 3 tsp of pumpkin spice
  • 1/2 tsp allspice
  • 1-1/2 tsp baking powder

Preheat the oven at 375 degrees. Butter a 10-inch springform baking.

In a blender or with a mixer, beat eggs well. Add sugar, blending until the mixture turns thick and pale yellow. Add pumpkin and melted, cooled butter, blending slowly until combined. Add spices, mixing well and then add the baking powder, mix until just combined. Pour into springform pan, tap pan on the counter to release air bubbles. 

Bake for 40 minutes, turn oven down to 350 degrees, then cover with foil and bake for an additional 15-20 minutes until a skewer inserted in the center comes out clean.  I always bake on a baking sheet to avoid any spillage. Cool on rack until completely cooled. Serves 12 small portions

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