We are going to prepare a rich gluten -free pumpkin cake, ideal for the whole family but, above all, for the little ones. Pumpkin is ideal for autumn desserts, since it is when we find it from the season. For example, we can do fritters, flan, cookies and biscu wheat. In addition, it does not wear milk either. We just have to replace wheat flour with almond flour and voila. The pumpkin, apart from giving a soft and somewhat sweet flavor, gives juice to the cake and, if you like spices, can be added to give more flavor, such as cinnamon. Continue reading and discover with us how to make gluten -free pumpkin cake.
| 🚻 4 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make gluten -free pumpkin cake: |
| 200 grams of pumpkin 50 milliliters of sunflower oil 2 eggs 80 grams of brown or white sugar 120 grams of almond flour 7 grams of chemical yeast (baking powder) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make gluten -free pumpkin cake:
1. Press the oven to 180 ºC with heat up and down. Done this, peel the pumpkin removing the bark and cut it into small pieces to make them sooner. Cook the microwave at maximum power for 7 minutes. Take it out and if you are not cooked yet, enter it for another minute.
2. Once the cooked pumpkin is, pumpkin with a fork and add sunflower oil. Mix well to integrate both ingredients.
3. Add the eggs and bat. Add the brown sugar and continue mixing until integrating it completely into the dough. You can also do the gluten -free pumpkin cake or sugar using your favorite sweetener.
4. Incorporates almond flour, yeast and a pinch of salt and mix very well so that all ingredients are well integrated and mixed. Now you can add some cinnamon powder or some kind that you like. If you do not get almond flour, prepare it at home with this homemade almond flour recipe.
Trick: You can also do this gluten -free pumpkin cake with special gluten -free flour in the place of almond flour, using the same amount.
5. Spread a 15 cm diameter mold with a little butter or oil, put a leaf of vegetable paper in the bottom and add the dough. Bake the cake for 20-30 minutes, placing the mold in the central part of the oven. To see if it is ready, at 20 minutes you click the center with a stick, if it leaves dry it will be ready.
6. When ready, take out the gluten-free pumpkin cake, unmold and let it cool completely on a rack.
7. With the help of a strainer, sprinkle icing sugar on top. You can also put a layer of cream cheese or chocolate ganache.
