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    You are in: Home / Recipes / Gluten Free Pumpkin Cake Recipe
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    Gluten Free Pumpkin Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    knabekeys's Note:

    a very easy quick bread recipe that comes out moist even though it's gluten free. Can be served for breakfast or as a dessert, adjust the sugar to your liking. When I have leftover butternut squash from dinner, I make this the next day with the leftover squash but I still call it pumpkin cake, you can't tell.

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    1. 1
      Preheat oven to 350 and grease the bottom of an 8" cake pan. Use a blender to whisk the eggs until foamy. Add oil, pumpkin or squash, sugar and vanilla and mix well. In a separate bowl, mix together dry ingredients. Add the dry ingredients to the wet and stir by hand until smooth. Pour batter into prepared cake pan and cook on middle rack for 30 minutes. Serve hot or cold.

    Ratings & Reviews:


    Nutritional Facts for Gluten Free Pumpkin Cake

    Serving Size: 1 (93 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 364.0
    Calories from Fat 255
    Total Fat 28.4 g
    Saturated Fat 3.7 g
    Cholesterol 93.0 mg
    Sodium 265.1 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 2.0 g
    Sugars 18.8 g
    Protein 6.6 g

    The following items or measurements are not included:

    gluten-free baking mix

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