Deliciously spiced with warming, aromatic spices like cardamom and cinnamon, this easy, gluten-free, Pumpkin Spice Cake is an indulgent yet easy treat to whip up and enjoy after dinner or with a cup of afternoon tea.
Ingredients
- 2 eggs
- ½ cup oil I used corn oil
- 8 oz Canned 100% pure pumpkin puree
- ¾ cup sugar
- 1 cup GF flour I used King Arthurs
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cardamom
Instructions
- Line a 9 x 9 inch baking tray with parchment paper and give it a quick spray of oil.
- Preheat oven to 350 degrees.
- Add pumpkin puree, eggs and oil to a bowl and
whisk together well. - Add in the flour, sugar, baking powder, baking soda, salt, ginger, cardamom and cinnamon and mix well.
- Pour batter into parchment lined baking tray and bake at 350 degrees for 25-30 minutes.
- Remove cake from oven and let cool completely.
- Enjoy with cinnamon spiked whipped cream or your favorite buttercream frosting.
Nutrition
Serving: 1g | Calories: 258kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 12g | Cholesterol: 41mg | Sodium: 272mg | Fiber: 2g | Sugar: 18g
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