Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, gluten free pumpkin cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Gluten free pumpkin cake is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Gluten free pumpkin cake is something which I have loved my whole life. They are fine and they look fantastic.
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 must prepare a few ingredients. You can have 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
- Take 3 cups Gluten free flour mix (quinoa,brown rice,black rice, red rice,and millet)
- Get 4 tbs flaxseed oil (for pan frying)
- Take Filling
- Make ready 250 g uncooked red beans
- Take 10 g Brown sugar
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Steps 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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