Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, gluten free pumpkin cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Gluten free pumpkin cake is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Gluten free pumpkin cake is something that I’ve loved my entire life.
Tender gluten-free pumpkin cake with smooth cream cheese frosting using only one bowl. This gluten free pumpkin cake recipe is simple to make and has the perfect Gluten-Free Pumpkin Cake. This post may contain Amazon affiliate links.
To get started with this particular recipe, we have to prepare a few components. You can cook gluten free pumpkin cake using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Gluten free pumpkin cake:
- Make ready 300 ml roasted pumpkin purée
- Prepare 3 cups Gluten free flour mix (quinoa,brown rice,black rice, red rice,and millet)
- Get 4 tbs flaxseed oil (for pan frying)
- Prepare Filling
- Prepare 250 g uncooked red beans
- Take 10 g Brown sugar
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Instructions to make Gluten free pumpkin cake:
- Cook beans until it’s tender and drain out any water, transfer to a food processor and process until purée.
- Pour the purée in a sauce pan and add the brown sugar stirring occasionally for 7 minutes on low heat, then set aside.
- In a big bowl, combine the flour to the pumpkin purée and stir until a good consistency is achieved.
- Divide the dough into ten small balls, press down each ball and scoop about half a teaspoon bean paste on each of them and carefully fold in.
- Heat a wok, add the flaxseed oil, place 4 to 5 of the cake and reduce heat to medium low. Pan fry for 3 minutes on each sides. Place on a paper to absorb oil.
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