Recently my daughter had a school function that allowed parents to eat in the lunchroom with their kids . They served a Thanksgivingish meal. I brought our lunch since my daughter has a severe intolerance to artificial dyes and flavors and I have Celiac's Disease (we're a fun pair). At the lunch they served pumpkin cake. My kind-hearted daughter asked me if I could create a pumpkin cake recipe that would be safe for both of us. Done sweetheart, done. I love this recipe because you can literally use any flour. A whole wheat flour would work for a non-gluten-free version as well. The pumpkin does the hard part for you, resulting in a soft, delicious treat.
Pumpkin Honey Cake
Ingredients:
2 cups Flour (I used 1 1/2 cup GF Oat Flour & 1/2 cup GF Quinoa Flour)
1 tsp Baking Soda
pinch Sea Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg
pinch Ginger
1/8 tsp Cloves
1 (heaping) cup Pumpkin Purée (homemade or store purchased)
1/4 cup + 1 tbsp Butter, Earth Balance or Coconut Oil
4 large Eggs
1/2 cup Honey + extra for topping
1 tsp pure Vanilla
Preheat oven to 350 degrees (f). Add 1 tbsp butter (or earth balance or coconut oil) to a glass or ceramic cake or pie pan. Put the pan in the oven while you prepare the batter. Whisk together flour(s), baking soda, salt, and spices. In a large glass bowl melt butter (or earth balance or coconut oil). Add the pumpkin, eggs, honey and vanilla and whisk till smooth. Gradually whisk in dry ingredients until well combined, be sure not to over mix. Remove pan from oven (be careful it's hot!) and pour in batter evenly. Bake for 30 minutes. Loosely cover with foil (to prevent over-browning) and bake for another 10 minutes. Allow to cool for a bit. Cut and pour a little honey over each piece. Serve Warm.
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