This wonderful gluten free pumpkin cake is not just the right answer to those cake fans who are wheat intolerant, but also a perfect choice for all cake lovers. The moisture, the crunchiness, the flavour… a bit of heaven in each mouthful. If somebody says that a gluten free cake doesn’t deliver the same sensation like an ordinary cake… well… that somebody is very wrong. No need to wait for Halloween to enjoy a piece of this paradise cake. As long as you can find some pumpkins or use previously frozen ones, it’s always the right time! It won’t take 5 minutes to make it, but the time spent and the effort made will be paid.
2 tablespoons coconut oil
1 cup coconut milk or light coconut cream
1 and 1/2 cup mashed pumpkin (for more flavour cook the pumpkin with a cinnamon stick, a touch of maple, vanilla and cloves)
1/2 cup filtered water with 2 tablespoons of ground flax seed. Leave it to soak for at least 30 min.
1 cup rolled oats
1 cup quinoa flour
1/2 teaspoon of xanthan gum
1 tablespoon baking powder
1/4 teaspoon of pink salt (or sea salt)
1 tablespoon cinnamon powder
1 cup chopped walnuts
1/4 cup chopped brazil nuts.
Preheat the oven to 350°F degrees.
Organize all kitchen tools you will use such as molds, mixing bowls, measuring spoons, whisk, measuring cups and dry and liquid ingredients.
Combine liquid ingredients in a bowl and mix with a whisk.
In another bowl combine the dry ingredients except the nuts.
Combine the dry and liquid ingredients then mix well. When done add chopped nuts.
Grease the cake tin (do not forget to put wax paper in the mold to avoid sticking) or use 12 cupcakes molds.
Bake for 25-30 minutes. Enjoy them!
Raw Coconut ‘Nut’ Frosting:
1 and 1/2 cup cashews soaked in water for 3 hours or overnight in the fridge.
Cut the meat of a coconut into 3 large pieces
3 tablespoons pure maple syrup or raw honey
7 tablespoons coconut milk or almond milk.
Mix everything in a Vitamix or strong blender for a creamier frosting.