Easy and quick gluten-free pumpkin cake. The pumpkin gives the cake a beautiful intense yellow color that makes you want to eat it right away. Without butter but with seed oil, which makes it just as soft, it practically melts in your mouth! The main ingredient is pumpkin, and this is indeed the harvest period in Italy. I usually don’t freeze food much, but I won’t hide from you that during this time, with so many pumpkins in abundance, I always prepare some bags already diced and weighed that I store in my freezer, always ready. Many varieties of pumpkins arrive on our tables today and are usually cooked in many ways, baked, steamed, fried in batter, in risotto, soups, and naturally also desserts. Today, I would like to propose the recipe for a gluten-free pumpkin cake, you can find other gluten-free recipes on my blog.giallozafferano.itvaipinacucina. Not only desserts are discussed on my blog.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 456.32 (Kcal)
- Carbohydrates 54.63 (g) of which sugars 30.43 (g)
- Proteins 7.45 (g)
- Fat 24.28 (g) of which saturated 3.69 (g)of which unsaturated 13.76 (g)
- Fibers 2.71 (g)
- Sodium 44.26 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups yellow pumpkin
- 2/3 cup seed oil
- 1 1/4 cups sugar
- 3 eggs
- 2 1/4 cups rice flour
- 3/4 cup almond flour
- 1 packet gluten-free baking powder
- 1/2 cup chocolate chips
- 1 lemon zest (grated)
- 1 tablespoon gluten-free powdered sugar
Tools
- Grater
- Baking Pan 8.66 inches (22 cm).
- Blender
- Stand Mixer
- Spatula
Preparation
First operation clean and cut the pumpkin into cubes, place it in the blender (also a food processor is fine) with the oil and the grated zest of one lemon.
Add the oil with the grated zest of the lemon to the pumpkin
A few seconds and the pumpkin becomes a puree, set it aside and continue with the preparation of the cake.
Place the sugar with the eggs in the stand mixer and beat them until they become frothy.
Add the rice flour with the baking powder and the almond flour. Obviously, for this reason, it’s gluten-free! Now add the pumpkin puree with the oil.
With the spatula, incorporate the chocolate chips with a movement from bottom to top so as not to deflate the batter.
Butter and sprinkle with rice flour, pour the mixture into the pan and bake at 355°F (180°C) for 35 minutes, always do the toothpick test before removing the cake from the oven.
The toothpick test is a technique that helps determine if the cake is cooked or not.
The gluten-free pumpkin cake is ready!
A sprinkle of powdered sugar and it’s ready to be enjoyed.
Toothpick Test
The toothpick test is a technique to see if the center of the cake is still raw, depending on how the toothpick comes out when you remove it from the center of the cake. Obviously, if it still feels moist under your fingers, leave the cake in the oven for another 5 minutes.
