This soft, moist gluten-free cake is warm with cinnamon, ginger, and cardamom and comes together in one bowl with a whisk. It bakes in a 9 x 9 inch pan in about 25–30 minutes – lovely after dinner or with afternoon tea.
Ingredients
- 2 eggs
- ½ cup oil I used corn oil
- 8 oz canned 100% pure pumpkin puree about 1 cup
- ¾ cup sugar
- 1 cup gluten-free flour I used King Arthur
- 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 the oven to 350°F.
- Add the 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 the batter into the parchment-lined baking tray and bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool completely.
- Enjoy with cinnamon-spiked whipped cream or your favorite buttercream frosting.
Notes
- You need 8 oz (about 1 cup) of pumpkin puree. About a cup of pureed cooked pumpkin works too.
- A 9 x 9 inch pan is about 23 x 23 cm. One reader baked it in a quarter sheet pan for 28 minutes.
- Store leftover cake covered in the fridge for up to 7 days. Add whipped cream just before serving.
Nutrition
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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