Gluten-Free Pecan Pumpkin Cake Recipe

Name: Gluten-Free Pecan Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 cup canned pumpkin; 3 tablespoons canola oil; 2 egg whites; 1 egg; 1 teaspoon vanilla extract; 1-1/2 cups brown rice flour; 1/2 cup potato starch; 1/4 cup tapioca flour; 1-1/2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon xanthan gum; 1/2 teaspoon salt; 1/2 teaspoon pumpkin pie spice; 1/4 cup chopped pecans; 1/3 cup packed dark brown sugar; 1/2 teaspoon ground cinnamon; 3 tablespoons cold butter; Confectioners' sugar, optional

Servings: persons

1 cup sugar
1 cup canned pumpkin
3 tablespoons canola oil
2 egg whites
1 egg
1 teaspoon vanilla extract
1-1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 cup chopped pecans
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
Confectioners' sugar, optional

1
In a large bowl, beat the sugar, pumpkin, oil, egg whites, egg and vanilla until well blended.
2
In a large bowl, combine the brown rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthan gum, salt and pie spice; reserve 1/4 cup for topping. Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into a 9-in. springform pan coated with cooking spray.
3
For topping, in a small bowl, combine the pecans, brown sugar, cinnamon and reserved flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.
4
Bake at 350u00b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely. Sprinkle with confectioners' sugar if desired.

762

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup sugar, 1 cup canned pumpkin, 3 tablespoons canola oil, 2 egg whites, and more.

Yes, Gluten-Free Pecan Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pecan Pumpkin Cake

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